Vegan Classic Mushroom Green Bean Casserole

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Vegan Classic Mushroom Green Bean Casserole

Bright green beans get blanched until just tender, then folded into a deeply savory mushroom sauce built from sautéed onion, garlic, and thinly sliced cremini mushrooms cooked down until golden. That earthy mushroom base is thickened into something rich and velvety, seasoned with black pepper and a whisper of fresh nutmeg for warmth. Everything gets tucked into a baking dish and topped with crispy fried onions, then baked until the sauce bubbles around the edges and the topping turns deep golden brown. It’s the kind of nostalgic, holiday-table casserole that comes out creamy underneath and crunchy on top, exactly how this dish should be. This version fits neatly into a plant-based spread without losing any of that classic comfort-food appeal, making it a solid choice for a vegan holiday table.

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Ingredients

8 servings

1 ½ lb fresh green beans, trimmed and cut into 1-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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1 tsp salt, plus more for the blanching water

For the mushroom 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.
1 medium yellow onion, finely diced
3 cloves garlic, minced
10 oz cremini mushrooms, thinly sliced
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.
¾ 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 black pepper
¼ tsp freshly grated nutmeg

For the topping

2 ½ cups crispy fried onions (one 6 oz can), divided

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Add the green beans and cook for 5 minutes, until bright green and just barely tender but still with a firm bite. Drain in a colander and set aside.
2
Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.

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