A holiday dinner is not complete with this Homemade, Vegan Green Bean Casserole!

When I was a child, my mother used to make this for Thanksgiving and Christmas. Our cabinets would be stocked full of the Campbell Soup cans of “Cream of Mushroom Soup” and French’s Crispy Fried Onions. Processed foods and “TV dinners” were a thing back then. It’s a wonder we all survived! This recipe is a healthier twist to one of my favorite Thanksgiving and Christmas side dishes. It’s DAIRY, GLUTEN, and SOY free. And, it doesn’t come out of a can!

What you’ll need:

My Cream of Mushroom soup recipe – It’s SO easy to make and SO good.

Green Beans

Gluten and Dairy Free Panko Bread Crumbs

Vegan Butter – I like Miyoko’s vegan butter from Whole Foods

Sweet Onion

Garlic Powder

Salt 

Nutritional Yeast – I like Bragg’s or Nutritional Yeast Powder 

Vegan Green Bean Casserole Recipe

SERVES 6 to 8
PREP TIME: 15 minutes (not including time to make Cream of Mushroom soup)
ACTIVE TIME: 25 minutes

INGREDIENTS:
Olive Oil Spray
1 pound fresh green beans, trimmed
Cream of Mushroom Soup
1 tablespoon vegan butter (soy-free, if necessary)
1 sweet onion
1/4 cup vegan panko bread crumbs (gluten-free, if necessary)
1/2 teaspoon garlic powder
1/2 teaspoon salt
3 tablespoons nutritional yeast, optional

1. Preheat oven to 400 degrees. Lightly spray a 9X13-inch dish with olive oil.
2. Place the green beans in a steamer basket over a pot of boiling water and cover. Steam for 5 minutes, then transfer to a large bowl. Pour the soup into the bowl and stir to combine. Set aside.
3. While the green beans are steaming, melt half of the butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally until soft and golden, 5 to 7 minutes. Transfer the onions to a medium bowl. (Don’t bother to clean the pan.) Melt the remaining butter in the frying pan and add the bread crumbs. Cook, stirring frequently, until the crumbs are crispy. Stir in the garlic powder and salt and remove from the heat. Add to the onions along with the nutritional yeast (if using). Stir to combine.
4. Pour the green bean mixture into the prepared baking dish. Spread the onion mixture over the top. Bake for 25 minutes, or until the topping is crispy and the casserole is bubbly. Serve immediately. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.