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!
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.
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.
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.)
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!
This is a wonderful recipe! It is the best green bean casserole ever, for both vegans and omnivores!!! Thank you!
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.
This looks delicious!
My parents had that exact same serving dish in the photo when I was a kid too hehe
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!
There are 32 oz boxes! Or at least there were when this recipe was created.
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 😉
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.
Using the red onion flavor of kettle chips is a nice replacement for the friend onions!
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 🙂
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!
So grateful there are others out there that love this dish and have veganized and slightly healthified it so I can eat it freely!!!
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.
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.
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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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
So amazingly awesome!!! And I don’t even like green beans! That’s seriously how good it is. Thank you so much for this recipe!!!
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I made this recipe for dinner today — it was pretty good. I even got the onions from Trader Joe’s as you mentioned! They had avocados on sale, which is good because I needed a lot for a Nicaraguan dish I am trying to make — 7 servings of it, for a group of friends!! I am glad for the fresh produce in the spring and summer.
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Muito obrigado por essa receita, que é muito gratificante e irei fazer para a minha família , porque é uma receita fácil de se fazer .
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THIS RECIPE IS STELLAR! Honestly, this is the best green bean casserole I’ve ever had.
this is still the best green bean casserole i’ve ever had
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