This Green Bean Casserole will go on any holiday table. It is made with a cream of mushroom soup and topped with French fried onions. Naturally vegan and so irresistible. Everyone will polish their plate up in no time.
I think we all agree a green bean casserole is a staple for any holidays. What’s not to love about those hearty green beans all covered in a homemade cream of mushroom soup and baked to perfection with French fried onions on top!
My mouth is watering just by telling you this. Bonus: if you serve this, no one would ever tell and taste it is naturally vegan.
Even the pickiest meat lovers and kids want a second plate. I would say it tastes like the real deal, if not better.
I made different Green Bean Casseroles in the past. Go and check out my Green Bean Casserole with Maple Pecans, which is also made with my mushroom soup making it so authentic, or my Mashed Cauliflower Green Bean Casserole. But I have to admit this new recipe is my favorite so far and I don’t why I haven’t made it before.
Back to the basics is the motto: seriously I was so impressed with the result that I had to share all with you.
Be sure it is easy, hearty, creamy, super satisfying, filling, tastes so much like the real deal, because the flavor is out of this world delicious, shareable, will please everyone.
Also crowd pleasing made for any Thanksgiving table and truly for all people that are really craving that good food.
What you need for this Green Bean Casserole recipe
- Cream of mushroom soup
- French fried onions
- Vegan butter
- Green beans
All you need is simple ingredients and once you made the French friend onions and mushroom soup in advance everything comes together really fast.
How to make Green Bean Casserole
Preheat oven to 415°F.
Heat vegan butter in a pot and add onions. Fry for around 2 minutes then give the mushrooms into the pot. Season with a pinch of salt and pepper.
Next head over to a casserole dish. You will need a 10×10 inch size for this. Put the green beans into the dish and add onion mushroom mix to it. Give cream of mushroom soup over all and mix well.
Top with 1/2 batch of the French Fried Onions and reserve the other half for later. Bake for 15 minutes, then add the other reserved half onions on top and bake for 10 minutes longer.
Serve on plates and be proud you have accomplished the best green bean casserole you’ve ever tasted.
It makes an amazing main course for the holidays, dinner, lunch, meal prep, or side dish. I recommend combining it with roasted Brussels sprouts like my Garlic Brussels Sprouts Potatoes.
Tips to enjoy this vegan green bean casserole even more
Can I make this ahead of time? Absolutely, it reheats beautifully so you can make ahead whenever you want.
Can I freeze this? I haven’t tried that before but I would say why not.
Can I freeze leftovers? I wouldn’t recommend this, but you can store it in the fridge for a couple of days and reheat.
Try this traditional Green Bean Casserole now and only for the holidays.
- Preheat oven to 415°F.
- Heat vegan butter in a pot and add onions. Fry for around 2 minutes then give the mushrooms into the pot. Season with a pinch of salt and pepper.
- Next head over to a casserole dish. You will need a 10x10 inch size for this. Put the green beans into the dish and add onion mushroom mix to it. Give cream of mushroom soup over all and mix well.
- Top with 1/2 batch of the French Fried Onions and reserve the other half for later. Bake for 15 minutes, then add the other reserved half onions on top and bake for 10 minutes longer.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 309Total Fat: 15.7gSaturated Fat: 5.9gTrans Fat: 0gUnsaturated Fat: 8.6gCholesterol: 0mgSodium: 199mgCarbohydrates: 39.3gFiber: 10.3gSugar: 12.1gProtein: 8.2g