Green Bean Casserole (with vegan option)

Green Bean Casserole is a classic Thanksgiving dish. It is traditionally made with canned condensed mushroom soup. This recipe is from scratch. It starts with mushrooms. I like to use white mushrooms, but any kind of mushroom works well. Mushrooms are like sponges and absorb liquid. Many people will say not to wash mushrooms. For this recipe a quick rinse under the water is fine.

I like to chop the mushrooms super fine in my food processor. You can chop them finely with a knife if you don’t have a food processor. Once they are chopped you will add them to a large skillet with water. The mushrooms will soak up all the water, but as you heat them they will release the water. Keep cooking them until the liquid evaporates. It is important to wait until the liquid is evaporated to add the butter. Adding the butter before the mushrooms have released their water will cause them to absorb the butter and you will end up with a greasy casserole.

I like French fried onions on top of the casserole, but toasted almond work well too. You can make it ahead up to the point of topping it with the onions up to two days ahead. To cook a pre-made casserole, you want to cover it at bake for 15 minutes, then top with the onions and bake uncovered for another 15 minutes.

To make this casserole vegan, use vegan butter and unsweetened almond milk. 

Green Bean Casserole (with vegan option)

Green Bean Casserole (with vegan option)

Yield: 9
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 15 minutes
Total Time: 35 minutes

This is a classic green bean casserole that is made from scratch. There is no can of condensed mushroom soup. Mushrooms are cooked and transformed into a creamy sauce that coats the green beans. The casserole is topped with crunch fried onions.

It is easy to make this a vegan and dairy free side dish if you substitute vegan butter and unsweetened almond milk.


  • 1 Pound of Green Beans, cooked
  • 8 ounces Mushrooms (any kind) chopped very fine
  • 1/2 Cup Water
  • 6 Tablespoons Butter (or vegan butter)
  • 1 Clove Garlic, minced
  • 1/4 teaspoon salt
  • 3 Tablespoons Flour
  • 1 1/4 Cup Milk (or unsweetened almond milk)
  • 1 Tablespoon Soy Sauce
  • Cooking Spray
  • 1 Cup French Fried Onions


    Preheat oven to 350 degrees Fahrenheit.
    Steam the green beans or cook according to package directions. (I like to get the steam in bag green beans and cook them in the microwave.)
    In a large skillet, cook the mushrooms with 1/2 cup water over high heat. The mushrooms will absorb the water and as they heat up will release the water. Cook until most of the water evaporates.
    Add the butter, garlic, and salt. Cook for 30 seconds to slightly brown the garlic. Add the flour and stir well. Cook for one minute and then add the milk and soy sauce. stir well and cook until the mixture begins to thicken. Turn off heat and add the cooked green beans to the mushroom mixture.
    Coat an 8 x 8 baking dish with cooking spray. Transfer the mushroom and green bean mixture to the baking dish. Top with fried onions and bake at 350 degrees for 15 minutes.
    The casserole will be bubbly inside and the fried onions will brown on top.
    Serve immediately.


It is easy to make this side dish vegan by using vegan butter and unsweetened almond milk.

You can prep the casserole up to two days ahead. Prep it up the point of topping with onions and refrigerate. To reheat, cover and bake at 350 for 15 minutes. Top the casserole with the fried onions and bake uncovered for another 15 minutes.

If you are not a fan of fried onions, you can use slivered almonds.

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 154Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 313mgCarbohydrates: 12gFiber: 2gSugar: 2gProtein: 3g

Nutrition information is provided as a courtesy and may not be completely accurate.