Vegan Green Bean Casserole

If you saw my last recipe for Cream of Mushroom Soup -DAIRY FREE, you may have guessed what was coming next! This Vegan Green Bean Casserole recipe is just like the one you remember. Easy with just 3 simple ingredients, one bowl, and a ton of deliciousness.

The star of the show might actually be the Cream of Mushroom Soup, because it is so full of flavor that you don’t need to add any extra to this recipe. 4 cans of french style green beans, 24 oz french fried onions, and the cream of mushroom soup is all you need for a full 9×13 size pan of delicious Vegan Green Bean Casserole! You can cut the recipe in half if you just want a side serving size (9×9) of this, but I went large because… well THANKSGIVING! I know people are going to love this, so you want to make sure to bring plenty!

Preheat the oven to 350°F. Drain the liquid from the cans of green beans. Then, in a large mixing bowl, add the 4 cans of green beans, 1 1/2 bags of french fried onions (saving the other half a bag for the topping), and entire 4 servings of Cream of Mushroom Soup and mix well. Pour into a 9×13 baking pan. Cover with aluminum foil, and bake for 25 minutes. Remove the aluminum foil, top with the rest of the french fried onions, then return to the oven and bake for another 10 minutes. Let cool for about 10-15 minutes, then serve to all your anticipating guests and ENJOY!

Vegan Green Bean Casserole

Prep time: 5 minutes
Cook time: 35 minutes
Servings: 8-10

  1. Preheat oven to 350°F
  2. Drain cans of green beans
  3. Add the drained green beans, 1 1/2 packs of french fried onions, and all the Vegan Cream of Mushroom Soup to a large mixing bowl and mix well.
  4. In a 9×13 baking dish, pour the green bean mixture into the pan and spread it out evenly. Cover with aluminum foil and bake for 25 minutes.
  5. Remove the aluminum foil and top with remaining french fried onions, as evenly as possible, and bake for another 10 minutes.
  6. Remove from the oven and let cool for 10-15 minutes before serving


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