Vegan Classic Green Bean Casserole

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Bright, tender-crisp green beans get folded into a deep, savory mushroom sauce built on golden cremini mushrooms, plenty of garlic, and a whisper of nutmeg for warmth. The sauce simmers down until it's thick and glossy, clinging to every green bean, before the whole thing gets tucked into a baking dish and finished under a blanket of crispy fried onions. A second scattering of those onions goes on top before baking, so you get that deep-golden, crunchy crust in every bite once it comes out of the oven. It's the same cozy, nostalgic casserole you want on a holiday table, with a glossy, savory sauce and a topping that stays shatter-crisp even after resting. This version is a genuinely solid choice for a vegan spread, no one at the table will guess it started as a side dish built for compromise. Serve it hot, straight from the baking dish, and watch it disappear first.

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Ingredients

8 servings

For the casserole

2 lb fresh green beans, trimmed and cut into 2-inch pieces
Birds Eye Steamfresh Cut Green Beans Frozen Vegetables - 10 Oz Birds Eye Steamfresh Whole Green Beans Frozen Vegetables - 10.8 Oz Libbys Green Beans Cut - 14.5 Oz Libbys Green Beans French Style - 14.5 Oz Green Giant Green Beans Half-Sliced French Style - 14.5 Oz
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For the sauce

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
10 oz cremini mushrooms, thinly sliced
3 cloves garlic, minced
3 tbsp all-purpose flour
1 ½ cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp soy sauce
½ tsp salt
¼ tsp black pepper
¼ tsp freshly grated nutmeg

For the topping

2 cups crispy fried onions

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes, until bright green and just barely tender. Drain through a colander and set aside.
2
Melt the butter in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 6–8 minutes, until they have released their liquid and are golden brown at the edges.

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