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Vegetable Casserole

This Vegetable Casserole is easy to make, satisfying, made with green beans, corn, and comes with a  vegan cheesy sauce and a crunchy topping. It will be a keeper in your family all year round, but especially for the holidays, Thanksgiving, and Christmas.

Top view on the Vegetable Casserole.

Vegetarian recipes like this Vegetarian White Chili, my Cabbage Roll Casserole, the Toasted Ravioli, or my Disco Fries are easy to make, full of flavors and known to always please everyone.

The variety of different dishes is just enormous and there is so much to discover.

Use the search bar or the Recipe Index to find more.

Ingredients for the Vegetable Casserole assembled on a wooden board.

Onion dices are sauteed in vegan butter in a saucepan.

Why you will always come back to this Vegetable Bake

I tell you it is so easy to make and you get an impressive result, creamy and so satisfying.

Corn and green beans are creating an amazing texture and the sauce is rich and full of flavor. The topping is crunchy and flavorful and everything is baked to cheesy perfection.

You will be stunned how easy you can make this with step by step pictures and it is also great for your next vegetarian dinner party.

Whisking flour and plant milk into the onion mixture in a saucepan.

Showing how spices like nutmeg are added to the white sauce in a saucepan.

What’s in this crunchy topping of the Vegetable Casserole

  • Crackers
  • Almonds
  • Vegan butter
  • Vegan parmesan

Final step of making the white sauce for this Vegetable Casserole: adding vegan cheeses and mixing them until they melt.

What you need for the cheesy sauce:

  • Almond milk
  • Flour
  • Garlic
  • Vegan butter
  • Nutmeg
  • Vegan cheddar
  • Onions
  • Vegan parmesan
  • Vegan sour cream

Here is what you finally need for the Vegetable Casserole recipe

  • Green beans
  • Corn

Green beans and corn are shown in a large mixing bowl.

How to make Vegetable Casserole

Preheat oven to 390°F and set a 8×11 inch casserole aside.

For the green beans:

They should be cooked or steamed when starting to make this vegetable bake because it will save you time. If you are using canned green beans, you can totally skip this step of curse. Add them to a bowl and mix with the corn.

Cheesy white sauce is given over the vegetables in a large mixing bowl.

Making the cheesy sauce:

Heat 4 Tbsp vegan butter (reserve remaining 2 Tbsp for the topping).

Add onions and garlic and fry for 1 minute. Add flour and almond milk, and stir until the sauce thickens. Turn from medium to low heat and slowly add vegan sour cream, vegan parmesan (reserve 2 Tbsp for the topping) and cheddar, and nutmeg.

Season with a pinch of salt and pepper and let simmer for 2 minutes on low heat. Stir occasionally. Add to the green beans with the corn set a side.

Vegetables mixed with sauce are transferred to a casserole dish.

For the crunchy topping of the Vegetable Casserole

In a food processor, combine remaining vegan butter with parmesan and crackers. Pulse until you have crumbled texture, then add almonds. Pulse one more time.

Finally for the making the Vegetable Casserole

Transfer green beans with corn and sauce into your casserole dish, add the prepared topping on top. Bake for 15 minutes, then allow to cool for 2 minutes before serving on plates.

Crunchy topping ingredients are given into the bowl of a food processor and after pulsing given over the casserole.

Storage tips

You can keep leftovers in the fridge for around 4 days. It is a great meal that you can make ahead.

You can also absolutely freeze the Vegetable Casserole, but keep in mind: to always let it cool down completely before it goes into the freezer. It will last for around 3 months.

I recommend you freeze it without the topping and prepare that one fresh. Same goes for reheating, thaw completely overnight

Ready baked Vegetable Casserole in a red casserole dish.

What to serve with Vegetable Casserole:

Collage of two pictures of the Vegetable Casserole with recipe title text.

If you try this Vegetable Casserole, let me know with a tag on Instagram or Facebook.

Cheers, Florian.

Ready baked Vegetable Casserole in a red casserole dish.

Vegetable Casserole

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This Vegetable Casserole is easy to make, satisfying, made with green beans, corn, and comes with a vegan cheesy sauce and a crunchy topping. It will be a keeper in your family all year round, but especially for the holidays, Thanksgiving, and Christmas.

Ingredients

For the casserole:

  • 14 oz green beans, cooked or steamed
  • 1 15 oz can corn, drained

For the cheesy white sauce:

For the crunchy topping:

  • 4 Tbsp vegan butter
  • 1/2 cup almonds, flaked
  • 2 Tbsp vegan parmesan
  • 1/3 crushed crackers, salted (use gf, if needed)

Instructions

  1. Preheat oven to 390°F and set a 8x11 inch casserole aside.
  2. Give the steamed or cooked green beans and the corn to a large mixing bowl.


Making the sauce

  1. Heat 4 Tbsp vegan butter (reserve remaining 2 Tbsp for the topping) in a saucepan.
  2. Add onions and garlic and fry for 1 minute. Add flour and almond milk, and stir until the sauce thickens. Turn from medium to low heat and slowly add vegan sour cream, vegan parmesan (reserve 2 Tbsp for the topping) and cheddar, and nutmeg.
  3. Season with a pinch of salt and pepper and let simmer for 2 minutes on low heat. Stir occasionally. Add to the green beans with the corn set a side.

Making the topping

  1. In a food processor, combine remaining vegan butter with parmesan and crackers. Pulse until you have crumbled texture, then add almonds. Pulse one more time.

Finally for the making the Vegetable Casserole

  1. Transfer green beans with corn and sauce into your casserole dish, add the prepared topping on top.
  2. Bake for 15 minutes, then allow to cool for 2 minutes before serving on plates.
Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 482Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 998mgCarbohydrates: 34gFiber: 7gSugar: 3gProtein: 8g
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