Vegetarian Classic Green Bean Casserole

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Crisp-tender green beans get folded into a rich, velvety mushroom sauce built from golden sautéed cremini and a good hit of garlic, then thickened until it clings to every piece. A whisper of nutmeg and cracked black pepper round out the flavor, giving the whole thing a savory depth that tastes far more special-occasion than the ingredient list suggests. The whole dish gets loaded into a baking dish, buried under a thick layer of crispy fried onions, and baked until the top turns deep golden and the edges bubble at the rim. It's the kind of make-ahead comfort food that disappears fast at a holiday table, with a creamy interior and a crunchy, oniony crown in every scoop. This version fits neatly into a vegetarian spread without missing any of the classic flavor or texture that makes the original so craveable.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all

For the sauce

3 tbsp unsalted butter
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!