The Best Vegan Green Bean Casserole

wooden spoon scoops creamy vegan green bean casserole from a white baking dish

5 from 51 votes

The Best Vegan Green Bean Casserole

A super creamy vegan green bean casserole with fresh green beans, easy homemade vegan cream of mushroom soup, savory browned onions, and crispy Panko topping. Even non-vegans love this scrumptious holiday side. Includes make-ahead instructions!

Prep Time30

Cook Time30

Total Time1

Course: Christmas, Side Dish, Thanksgiving

Cuisine: American

Diet: Vegan, Vegetarian

Servings: (1-cup) servings

Calories: 222kcal

Author: Traci

Equipment

chef's knife
cutting board
12 inch skillet
colander
cooking spray
casserole dish 10 x 7 or 8 x 8

Ingredients

This recipe yields 6 (1-cup) servings.

1 pound Fresh Green Beans about 4 cups, trimmed and halved
2 tablespoons Olive Oil or preferred oil
½ medium Onion thinly sliced
2 cloves Garlic minced
3 cups Vegan Cream of Mushroom Soup chilled or at room temperature (not heated)

Crispy Panko Topping

½ cup Panko Bread Crumbs
1 tablespoon Sliced Almonds
1 tablespoon Olive Oil

Instructions

Prep the green beans: Cook the FRESH GREEN BEANS using your preferred method (steam, boil, or pressure cook) until tender. Once cooked, rinse them with cold water and drain well. Set aside.
Sauté onions and garlic: Heat 2 tablespoons OLIVE OIL in a skillet over medium heat. Add ONION and GARLIC and sauté until tender (about 5-7 minutes).
Pro tip: For extra flavor, sauté the onion on low heat for 20 minutes until golden brown, stirring occasionally.
Assemble the casserole: Layer the cooked ONION mixture in the bottom of a casserole dish. Top with the cooked GREEN BEANS and spread VEGAN CREAM OF MUSHROOM SOUP evenly over the top.
Note: If using my homemade mushroom soup, do not add liquid to it. I promise it will become saucy as it bakes.
Add the topping: In a small bowl, combine PANKO BREAD CRUMBS, SLICED ALMONDS, and 1 tablespoon OLIVE OIL. Sprinkle the mixture evenly over the casserole.
Bake: Preheat oven to 375°F.
If baking from room temperature: Bake uncovered for 25-30 minutes until the sauce is bubbling and the top is golden brown.
If baking from the refrigerator (make-ahead): Let the casserole rest at room temperature for 30 minutes, then bake for 40-45 minutes.
Rest and serve: Let the casserole rest for 5 minutes before serving.
Make-ahead tip: Assemble the casserole (without the topping), cover, and refrigerate for up to 2 days. Add the topping before baking.
Storage: Cool completely and refrigerate leftovers in an airtight container for up to 3 days.

Video

Notes

Use fresh green beans for the best texture. If using frozen, make sure to thaw and drain them well to avoid excess water in your casserole.

Don’t overcook the green beans before assembling the casserole. They’ll continue cooking in the oven, and you want them to stay tender, not mushy.

Make the vegan cream of mushroom soup ahead for easier prep and assembly.

Taste the soup before using it in the casserole. Adjust seasoning with a pinch of salt or pepper if needed, so the flavor is just right.

Use a spoon to check the casserole as it bakes—if it’s not bubbling around the edges, it may need a little more time.

Make-Ahead Tips

Prepare the casserole in advance: Assemble the casserole (without the topping) and refrigerate it for up to 2 days. Add the topping right before baking.

For even easier make-ahead prep, cook the green beans and make the soup up to 3 days ahead. Store them separately in airtight containers in the fridge until ready to assemble.

Nutrition