November 20, 2009

Greenbean Mushroom Casserole

by IsaChandra

Serves 8

Did your childhood Thanksgiving come out of cans and boxes? And do you kinda sorta maybe just a little wittle bit miss it? That quivering cylinder of cranberry sauce, those salt spiked cubes of stuffing that came to life with a bit of water (or magic) and, my absolute favorite, I could eat it by the trough – the Greenbean Mushroom Casserole.

Now this was the real fake cooking, it had like three whole steps or something. Can of cream of mushroom soup, bag of frozen greenbeans, and if you could hold off on eating them, a tin of prefried onions.

There are plenty of Thanksgiving menus going around and maybe yours is already planned, but perhaps you can squeeze this baby in? It is a must for my table, all that creamy savory flavor and onion-y crunch. My version has a few real ingredients, but don’t let that fool you, it’s still as embarrassingly good as its predecessor.

This recipe is pretty flexible in terms of what kind of dish to use. My favorite is this 10×10 casserole I have, but if you don’t have that size, I’ve done it in an 11×13 pan and it was fine, just a little thinner. You can also double it for deeper casseroles. You’ll see that two of the ingredients are optional. I’ve done this with nutritional yeast and broth powder, and without. Those optional ingredients definitely add flavor, but you don’t miss ’em too much if they’re not around.

4 cups green beans (1 lb), fresh or frozen (ends chopped if fresh)
2 tablespoons olive oil
1 small onion, finely chopped
2 cups sliced mushrooms
4 cups creamy mushroom soup (one box)*
1/2 cup all purpose flour
1 teaspoon salt
fresh black pepper
2 tablespoons nutritional yeast (optional)
2 tablespoons vegetable broth powder (optional, Frontier brand is my fave)
6 oz can of fried onions, divided*

Bring a pot of water to boil for the green beans. When ready, boil for about 7 minutes then drain.

Meanwhile, in a large pan over medium-high heat, saute onions in olive oil for about 2 minutes. Add mushrooms and saute for 7 minutes more.

Mix the flour into the mushroom soup until very few lumps are left. Add to the pan along with the salt, peppers, and, if using, the nutritional yeast and vegetable broth powder. Stir often for about 10 minutes, until thickened.

Preheat oven to 375. Add the green beans to the pan and use your spatula chop them up a bit into smaller pieces (roughly in half). Mix in half of the fried onions. Transfer to an oiled casserole and top with the remaining onions. Bake for 22 to 25 minutes, until browned and bubbly. For yummiest results, let cool for at least 1/2 an hour before serving.

*A few words about finding vegan ingredients. The box of creamy mushroom soup is made by Imagine, and I believe they may have more than one vegan version. I remember a non-portobello one, but this year I couldn’t find it. But this is definitely vegan, for reference. Your Whole Foods will have it, but I bet it’s in well stocked groceries as well. As for the fried onions, French’s, the most popular brand, has Propylene Glycol, which seems to be questionably vegan and is, in any case, one of the main ingredients in under arm deodorant. Does that make you hungry? Probably not. Look for organic ones in your friendly neighborhood health food store. Here’s one brand from Holland, for reference. Last year Food Fight was carrying some good ones. But I had no problem finding them at a normalish grocery store in Portland.

Edited to add: Apparently Trader Joes is a source for healthier onions, too!

  • November 20, 2009 at 12:48 pm: Angela

    Thanks for this!! Trader Joe’s is another good source of non-transfat fried onions with recognizable ingredients.

  • November 20, 2009 at 12:49 pm: The Ordinary Vegetarian

    Classic love!

    Thanks for the tips on the soup and onions.

  • November 20, 2009 at 1:05 pm: Jessie (Vegan-minded)

    I love those shirts! I need to get one asap. :) That casserole recipe sounds really easy and delicious too, just in time for Thanksgiving!

  • November 20, 2009 at 1:06 pm: IsaChandra

    Good to know, Angela! I’ve added it to the post.

  • November 20, 2009 at 1:27 pm: Tracy Warner

    Sweet recipe. I have that SAME casserole dish. Love the shirts, too. :)

  • November 20, 2009 at 2:11 pm: Nicole

    I love the new shirts!

  • November 20, 2009 at 4:12 pm: bugink

    we buy jars of crispy fried red onions at the Asian market.

  • November 20, 2009 at 11:09 pm: Mo

    That casserole dish reminds me of my mom! I will have to make this!

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  • November 21, 2009 at 4:10 pm: Tim

    Holy crap…and I even own that exact same casserole dishware (with the vegetable paintings on it).

  • November 22, 2009 at 3:32 pm: Tzippy

    I plan on making this for Thanksgiving, but I have a question on the amount of creamy mushroom soup called for. Is it 4 cups or 2? A 16 oz. box is 2 cups.

  • November 22, 2009 at 5:07 pm: shirley

    WOW will def try since this is somethign my mom always makes in thanksgiving at her attempt to cook an all american dish [she is a FABULOUS COOK BTW, just not american]

    isa- i really want you to check out this blog i just wrote, you are so inspirational, I LOVE YOU!! keep it up!

  • November 23, 2009 at 12:37 am: IsaChandra

    Oh thanks Tzippy! It’s 4 cups, I fixed it.

  • November 23, 2009 at 9:44 am: Tzippy

    Thanks Isa!

  • November 25, 2009 at 4:19 pm: stardogchampion

    Could I sub whole wheat flour?

  • November 25, 2009 at 9:01 pm: Jenni

    I just made this tonight for Thanksgiving dinner tomorrow… it’s so, so good (I couldn’t resist sneaking little forkfuls from around the edges). Thanks so much for posting this recipe! :)

  • November 26, 2009 at 12:56 am: IsaChandra

    stardog, I think it would make it a bit healthier tasting but I don’t see why not. I’d use a few tablespoons less, too. But…if you’re subbing for health reasons I would just skip it cause…fried onions.

  • November 26, 2009 at 11:08 am: nathan

    i’ve used toasted julienne leeks instead of the onion rings.

  • November 26, 2009 at 10:35 pm: Larisa

    I made this for Thanksgiving today, and it was fabulous.

  • November 27, 2009 at 12:53 am: Angie

    This was the best vegan version of green bean casserole I have ever tried. It was amazing. Thank you!

  • November 27, 2009 at 2:05 pm: Vegas Vegan

    Fresh & Easy (US branch of Tesco from UK now here in NV, CA and AZ) sells the non-organic Golden Farms fried onions for $1.49 for 6 oz.

    However, I got 6 cans for only $0.37 each on sale because they were exactly 4 days past their sell-by date! I just LOVE 75% off sales :)

  • November 27, 2009 at 2:19 pm: sky

    i love to eat this kind of food…

  • November 28, 2009 at 12:28 pm: BlessedMama

    Thanks for another great recipe. And, I really love your cookbooks. Keep ’em coming!

  • November 29, 2009 at 4:32 pm: vegbooks

    Our friends brought a green bean casserole with fried onions to Thanksgiving this year … it was delicious! I’ll have to ask if they used your recipe.

  • December 4, 2009 at 9:03 am: amykristen

    I brought this dish to Thanksgiving with omnis… there were no left-overs!! Thanks so much for this recipe.

  • December 8, 2009 at 11:02 am: Tammy

    Sounds yummy! I just might have to try it for my Christmas dinner. I made your Eggplant Rollatini from my “Veganomicon” cookbook on Sunday night and my family and I LOVED it! I posted a link to your site on my blog Thanks for the awesome cookbook!

  • December 12, 2009 at 1:01 pm: emily

    i have that same casserole dish! so, obviously, any ppk recipe will work magically in my kitchen. love your site (and humor)

  • December 14, 2009 at 6:56 pm: Jenny

    Funny that so many people are commenting they also have that casserole dish. I have it, too! My mom gave me the whole set of them that we used when we were little. I linked to your caesar dressing recipe today!

  • January 18, 2010 at 9:18 pm: Angey

    LOVE this recipe! A new favorite! I used fresh green beans but did not have nutritional yeast or veg broth powder. Also used 2 cans of fried onions just because I can them on hand. It seemed better the next day reheated and froze well except the fried onions aren’t crispy, but still tasty! Thank you so much!

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  • April 13, 2010 at 3:21 am: Jeri

    OMgosh, I have the exact same casserole dish and it’s ancient. Standing the test of time ain’t it? :D You all are awesome. Thanks for being public.

  • November 12, 2010 at 9:59 pm: chicky217

    Recipe looks yummy! Look forward to making it tonight. Look especially forward to eating it! Whole Foods sells a brand of crispy onions called Lars Own. They’re very good, but only come in a 4 oz. container. Hmm- should I go buy another container, or just use what I have. . .

  • April 22, 2011 at 12:12 am: MIchelle

    This is the best Greenbean Casserole that I’ve ever eaten. I felt kinda bad that is was better than my moms!! I made it last year for Thanksgiving & I’m going to make it again in a few days for Easter, and again whenever I get a chance to make a fancy meal. Greenbean Casserole has always been a favorite of mine, but this recipe takes it to a whole ‘nother level. And it’s STILL super easy. Awesome!!

  • November 18, 2011 at 12:39 am: Angela

    okay, this is so good, it’s just wrong. totally making it next week. my parents are joining my partner and i for their first all vegan thanksgiving, and this is just too damn addictive to be left out. thanks, ms. moskowitz! you’re the bomb.

  • November 24, 2011 at 3:46 am: Missy

    I just made this recipe tonight! It smelled so delicious I ate a bit to “taste” and now I’m thinking of not sharing it with my family tomorrow. Thank you so very much for this recipe!!

  • December 9, 2011 at 6:09 am: Builders in chennai

    Greenbean Mushroom Casserole – Thanks for the tips. I had never eat this before, well I can show this to my mom to prepare for me.

  • October 10, 2012 at 5:29 pm: Lisa

    The box of creamy mushroom soup…is that vegan? Or vegetarian only? Is there a vegan alternative for it that would work? I looooove green bean casserole and have missed it since going vegan, and overall this sounds delish!

  • November 8, 2012 at 4:03 pm: Amy

    If you’re using frozen green beans, do you still only boil them for seven minutes, or do you thaw them first?

  • November 18, 2012 at 10:44 pm: Lisa

    Can I use 2 cans of green beans or is a bag of frozen better?

  • November 19, 2012 at 3:03 am: Emily

    You are hilarious! My husband and I got a great laugh out of this: As for the fried onions, French’s, the most popular brand, has Propylene Glycol, which seems to be questionably vegan and is, in any case, one of the main ingredients in under arm deodorant. Does that make you hungry?

    Can’t wait to try out the recipe.

  • November 21, 2012 at 6:22 pm: Brittany

    I live in a very non-progressive area in which I cannot find, to save my life, vegan creamy mushroom soup ANYWHERE. They didn’t even have it at our organic market. :( Unfortunately now it is too late for me to get ingredients for and make a homemade version. This makes me very, very sad.

  • November 24, 2012 at 7:44 pm: Melanie

    This was by far the very best green bean casserole I’ve ever had! We are newly vegan, and have become so for health reasons. This was my first attempt to make a fully-vegan Thanksgiving dinner. I used TJ’s fried onions, and they were delish! I have to confess though that when I couldn’t find a vegan mushroom soup last minute, I bought a can of organic (non-vegan) at the store. Either way, it was amazing amazing! Even my 4 year old declared it yummy! And my non-vegan aunt and uncle said it was the best one they’d ever had too. Definitely a keeper recipe! Thanks! (And next year I’ll start earlier to try to find vegan mushroom soup.)

  • November 28, 2012 at 8:26 am: Kate

    This recipe is amazing!! Pretty much followed exactly, except I used whole wheat flour and 1TBS of veggie broth paste. I was able to find the Imagine brand at my local co-op, and LOVED the Trader Joe’s fried onions compared to French’s. I have been craving green bean casserole since I went vegan 2 years ago but thought it would be too much work to make it veganized…not the case! I will be making this frequently now! Thanks so much!

  • December 26, 2012 at 3:11 pm: Robin Hoppe

    This is a wonderful recipe! It is the best green bean casserole ever, for both vegans and omnivores!!! Thank you!

  • December 27, 2012 at 4:41 am: Julia

    It’s super easy to make your own green bean casserole without the canned soup or canned onions. Both are super simple to make, and I can have a green bean casserole on the table in less than an hour, easily.

  • January 13, 2013 at 1:27 am: Vegan Radhika Sarohia

    This looks delicious!
    My parents had that exact same serving dish in the photo when I was a kid too hehe

  • November 22, 2013 at 8:10 pm: Liz

    Isn’t 4 cups actually 2 boxes of the Imagine brand mushroom soup? One box is 16 ounces, which is 2 cups. So, 4 cups = 2 boxes. Just curious, thanks!

    • November 22, 2013 at 8:13 pm: IsaChandra

      There are 32 oz boxes! Or at least there were when this recipe was created.

  • November 23, 2013 at 3:28 am: Krista

    As thanksgiving is right around the corner, I am ECSTATIC about making this again. It was my favorite thing on the table last year and I’m so excited to share it with everyone again…ok, ok I’m lying…I’ll probably make an entire one for myself ;)

  • November 23, 2013 at 9:33 pm: Anne

    Thank you so much for this delicious recipe. This will be our 2nd year in a row making this for Thanksgiving! By far the best and easiest dairy-free green bean casserole we have found.

  • November 24, 2013 at 5:39 pm: Scarlet

    Using the red onion flavor of kettle chips is a nice replacement for the friend onions!

  • November 25, 2013 at 4:05 pm: Caitlin

    Thanksgiving becomes difficult when transporting food places- do you think I could make and combine everything in the dish earlier in the day and then just stir in the onions and add the additional onions on top and throw in the oven later on? Thanks :)

  • December 1, 2013 at 5:49 am: Maura

    I made this this year. My mother had already chopped the green beans before I arrived so I couldn’t follow the recipe exactly. I used Imagine’s Creamy Portobello soup because that’s all I could find by them at Whole Foods. WF also had the fried onions, and I used two 4 oz containers and could have used another for still more on top. Everyone liked it. This was my first vegan Thanksgiving. I sure am thankful that PPK is around to help!

  • December 3, 2013 at 10:44 pm: Roxy B

    So grateful there are others out there that love this dish and have veganized and slightly healthified it so I can eat it freely!!!

  • December 4, 2013 at 3:43 pm: Roxy B

    I was thinking of making this more of a complete meal by adding some crumbled tempeh. Do you think that’s the best protein addition? Veggie sausage might be good too.

  • December 26, 2013 at 2:41 pm: Kathy

    YUM!! The BEST Green bean casserole I ever had. This was the HIT of Christmas dinner. This will be a regular on the holiday menu (and then some) from here on out.

  • December 26, 2013 at 7:54 pm: Robin

    Fantastic! Served it as part of Christmas dinner. My omnivore husband said it was the BEST green bean casserole he has ever had and he is 67 so he has had a lot of green bean casserole. Eating leftovers now. Yum!

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  • November 20, 2014 at 9:17 pm: Kathy T

    I made this last year and LOVED it! Last year I used fresh green beans. This year I am using frozen – my question —– do I still boil the frozen green beans for 7 minutes? Thank you

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