Vegan Green Bean Casserole

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Pan filled with our vegan Green Bean Casserole recipe

Friends, it’s that time of year to make something cozy and nostalgic and eat one too many servings. For me, that’s green bean casserole – a dish my mom used to make all the time for my sister and me growing up.

It’s simple, creamy, savory and healthy because there’s veggies, right? I suspect this was one of those dishes that my mom used to sneak more greens into our diets, despite our suspicion of all things salad-like. But who can resist anything baked in a creamy sauce and topped with crispy fried onions?

My mother was (is) a smart lady.

Fresh green beans for making our Vegan Green Bean Casserole recipe
Colander with freshly washed and trimmed green beans

I’ve been wanting to make a vegan version of this childhood classic for a while now, and the holiday season finally prompted me to do so.

Vegan Crispy Fried Onions for making a homemade Green Bean Casserole

I’m happy to report that my attempt was a huge success and yielded a seriously delicious result. Bonus? It’s simple – just 10 ingredients and about 30 minutes from start to finish. Plus, once the green beans are boiled, it all happens in one pan! That’s my kind of side dish.

Using a wooden spoon to stir together our Easy Green Bean Casserole recipe
Freshly cooked creamy Vegan Green Bean Casserole
Delicious Vegan Green Bean Casserole in a skillet

The magic happens when the crispy fried onions come on the scene – crunchy, salty and indulgent. You can make the onions from scratch, but Trader Joe’s has some that just happens to be vegan friendly. This saves time and hassle and is totally worth it in my opinion. Look at that crunch!

I think you guys are doing to love this dish. It’s

Loaded with veggies
Completely from scratch
& Perfect for the holidays

Using a spoon to scoop Vegan Green Bean Casserole onto serving plates
Plate of the Easiest Green Bean Casserole recipe
Plate of our creamy and delicious Vegan Green Bean Casserole recipe

If you all try this dish, let us know! Take a picture of your holiday spread and tag it #minimalistbaker on Instagram so we can see. Cheers!

Vegan Green Bean Casserole

10-ingredient, 30-minute green bean casserole from scratch! Creamy, flavorful, delicious, and entirely vegan. Perfect for the holidays and beyond.
Author Minimalist Baker
Plate of Creamy Vegan Green Bean Casserole topped with crispy onions
4.96 from 204 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Course Side
Cuisine Vegan
Freezer Friendly No
Does it keep? 3-4 Days


  • 1 pound green beans (rinsed, trimmed and cut in half)
  • Sea salt and black pepper
  • 2 Tbsp vegan butter or olive oil
  • 1 medium shallot (minced)
  • 2 cloves garlic (minced)
  • 1 cup finely chopped mushrooms (button, baby bella, or cremini)
  • 2 Tbsp all-purpose flour
  • 3/4 cup vegetable broth (DIY or store-bought)
  • 1 cup unsweetened plain almond milk
  • 1 1/2 cups crispy fried onions (divided // I love Trader’s Brand – check ingredients to ensure vegan friendly)


  • Preheat oven to 400 degrees F (204 C). Bring a large pot of water to a boil and salt well – it will help season the green beans. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.
  • In the meantime, start preparing sauce. In a large oven-safe skillet over medium heat, add vegan butter or olive oil and shallots and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned.
  • Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.
  • Add almond milk next and whisk to stir again. Season with a touch more salt and pepper and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.
  • Remove from heat and add 1/3 of the fried onions (1/2 cup as original recipe is written // adjust if altering batch size) and all of the cooked green beans. Toss to coat well, and top with remaining fried onions.
  • Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately (handle pan carefully).
  • Leftovers store well in the fridge for up to a few days.


*Adapted from Alton Brown
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 273 Carbohydrates: 24 g Protein: 6 g Fat: 19 g Saturated Fat: 7.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 406 mg Fiber: 6 g Sugar: 6.3 g

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My Rating:

  1. Deborah Trujillo says

    Why do you call it gluten free when it calls for a tablespoon of all purpose flour. I made this for Christmas and it was delicious! However, I am a little concerned about the use of the flour because I have a grandson who has to follow a gluten- and dairy-free diet.

    • Support @ Minimalist Baker says

      Hi Deborah, where are you seeing it says gluten-free? We aren’t finding that, but definitely want to update if it’s the case. This recipe is not gluten-free, but you could use a GF flour blend or cornstarch to make it gluten-free.

  2. Roz says

    This was really good. Was a side dish for lasagna at Christmas Eve dinner and every bit was gone. I’ll be making this throughout the year… it’s super easy and yummy!

  3. Claire Mead says

    Learned I was lactose intolerant and I found this recipe a while back and I am so thankful to have a good dairy free option because green bean casserole was always my favorite dish for Thanksgiving! Everytime I make it for my family they always comment on how it’s much tastier than the original we grew up on. I totally use canned green beans now and so it’s even easier to prepare. Plan on making it again for Christmas dinner. Your recipes are ALWAYS good!

    • Support @ Minimalist Baker says

      Aw, thank you so much for your kind words and lovely review, Claire! We’re so glad you enjoy it! xo

  4. Jessi says

    What would you recommend to use in place of the almond milk? My son has a dairy and nut allergy. I usually go for coconut milk to replace dairy in recipes, but not sure if that would be the best option. Thanks for all your great vegan recipes! This allergy mom sure appreciates it!

  5. Katie says

    We made this as a thanksgiving side dish for our vegetarian friends. It was absolutely the best GBC EVER!!!!
    It was nice that it wasn’t so full of sodium as cream of mushroom soup contains.
    I opted to add some plant based cheese, which made it even better!!!
    We will be making this recipe many times in the future!!!

    • Marsha says

      I made this for the second time in two weeks. Again it was a hit and there’s almost no leftovers of a double batch. This recipe is easy fast and delicious

  6. Mark Anderson says

    I made this for my family gathering this weekend and everyone enjoyed it very much. It had more flavor then the typical one from cambells because all the ingredients were fresh. Thank you for a great recipe. I will defenitily be making this again.

  7. Christine Drummond says

    I always make green bean casserole and needed it to vegan this year since it made the switch. I did not tell anybody that I was making a vegan green bean casserole and nobody husband kept eating and had no clue…I made it twice in one week because I loved it much!

  8. Chelsea says

    I make this every year for Thanksgiving and everyone loves it! Everyone always says they like this more than other (nonvegan) versions they’ve had.

  9. Priya S says

    Finding myself having bitten more than I can chew, desperate for a vegetarian green bean casserole recipe, I land on your site… a quick trip to TJ, armed with mushroom soup and fried onions…the 9×13 casserole dish was wiped clean…in one night ;-)…Oat milk and very little all purpose flour was the only variation that I did…But man, was it GOOD!
    Thanks for all your wonderful recipes, have loved trying them out!

  10. CommodoreCait says

    Yum! I love this recipe. The sauce was so flavorful and the fresh green beans still had some bite. It was a hit at two Thanksgivings. I will say, I did over-heat it a bit and it was a little soupy to serve, but it thickened upon standing. It also reheats nicely for leftovers. Also, this was the GBC for everyone and no one even knew it was vegan. Just homemade goodness. I also followed tips from the comments and made in two days in advance. My first step was blanching the green beans and storing them, then making the sauce and storing separately. The day of, I combined, warmed, and added fried crispy onions. Perfection and so so easy!

  11. Cassidy D. says

    I am making this tomorrow for a Friendsgiving! Could I use an unsweetened vegan creamer to make it creamier instead of the almond milk?

    • Support @ Minimalist Baker says

      Hi Cassidy, as long as it isn’t sweetened and doesn’t have any added flavorings, that could work. But we haven’t tried it ourselves!

  12. Dana H says

    I changed the recipe a bit. It came out fantastic! This is what I did:
    diced a large yellow onion and caramelized it in a non-stick pan, then added 6 large minced cloves of garlic. I planned to go no oil, but decided I’d use a little since it was Thanksgiving (2021), so I added 1 teaspoon of vegan butter. It instantly smelled like heaven! I drained 2 cans of organic green beans (not french style), and added them to a small casserole dish (next time I will use a medium sized dish). I omitted the mushrooms because my son does not like them. But I love them and am sure they would be wonderful in this dish. I removed the pan from the burner and sprinkled double the amount of flour (all purpose) over the onions and mixed it in. Next I added 1.5 cups of Berekey filtered water & 2 cups of home made vegan creamer (soaked/drained almonds & cashews blended with clean water-essentially thicker non dairy milk), into the pan as I stirred the onions and flour. I put the pan back on the burner on 3 and waited for it to thicken and simmer. I did season with sea salt and black pepper and stirred occasionally to prevent lumps.

    Once it was slightly thickened I poured it over the green beans in the casserole dish, making sure sauce went down to cover all the green beans. Next I rinsed my pan, got most of the water dried off and melted 1 tsp of vegan butter in the pan. I spread that around and poured in an amount of panko bread crumbs I eyeballed, that would cover the green beans. I added sea salt and black pepper and “toasted” the bread crumbs. I’d probably season them next time, but leave out the toasting step. They never got any browner, so after a few minutes of stirring, I spread them evenly over the green beans. Then I baked them at 400 for about 15 minutes. I removed them when I saw the crumbs were much browner. Next time I would cover with parchment, then foil, shiny side down and remove after baking for 10 min and bake an additional 10 min. After removing from oven the sauce is still not thick enough, still runny. But after sitting about 10 min it had thickened up nicely.

    • Support @ Minimalist Baker says

      Great! We’re so glad it turned out well! Thank you for sharing and hope you had a great Thanksgiving, Dana! xo

  13. Jodie Tanino says

    Happy Thanksgiving! I used this as my main course! It was fabulous! Nice to not feel bloated from too much! I used what I had around as some modifications. Used almond flour with a little cornstarch instead of regular flour. Used moola plant based creamer instead of milk. And cheated and used those French’s crispy onions! Almost gluten free cept these. I also added a little coconut aminos to my shrooms and a pinch of pepper flakes.i put it together early cept the onion topping and baked at 400 for 20 plus minutes. It was so amazing. Roasted some kabocha at the same time. Thanks for another great recipe!! Happy Thanksgiving!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Jodie! Thank you for the lovely review and for sharing your modifications! Hope you had a lovely Thanksgiving! xo

  14. catherine anderson says

    Best green bean casserole I have ever had. No joke. I used oat milk only because that’s what we like in our house. It was perfectly thick and seasoned and yummy. My poor sister sent me a pick of her cans of cold cream of mushroom soup in a blob in her casserole dish. I told her never again. This is THE ONE

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed this recipe, Catherine! Thank you so much for the amazing review! xoxo

      • Support @ Minimalist Baker says

        Hi Sarah! The mushrooms are part of what give green bean casserole its classic taste, but you can omit them and it should still work.

  15. Aileen H. says

    Wow your recipes are amazing!!! I am making lots of things for thanksgiving which comprises of vegan and non vegan dishes. I tried the sauce for the vegan green beans last night. I made it a day ahead of time and the flavor is so good!!! I think my vegan is going to be over the moon!!!

  16. Michelle says

    This is my absolute favorite dish. It easily fools those family members who swear they don’t like vegan foods. It takes way longer to prep than what the recipe says, but it’s totally worth it.

  17. Rochelle says

    I am out of almond milk and I want to make this for my daughter. Can I use coconut milk or will that ruin the taste?

    • Support @ Minimalist Baker says

      Hi Rochelle, It will likely make it taste like coconut milk, but it’s worth a shot? Another option would be rice milk.

  18. Jo says

    So I doubled the recipe and used 3-4 14.5oz cans of green beans instead of fresh and mannnn this was EXCELLENT! Pretty much exactly how I remember green bean casserole tasting as a kid. Brilliant recipe. SO excited to add this to my Holliday feast repertoire!

    • Support @ Minimalist Baker says

      Hi Andy! We think it would work best if you froze the beans and the sauce separately, and topped with the fried onions when you’re ready to bake. It doesn’t freeze well as a whole casserole, in our opinion. Hope this helps!

  19. Katrina says

    I’ve made this recipe for Thanksgiving 4 years running. Absolutely delicious. No compromise in flavor whatsoever. In fact, I prefer it to non-vegan green bean casserole.

  20. Laura Elise says

    Do you think subbing in some vegan heavy whipping cream for the almond milk would be ok? I have a bit leftover from another recipe! I made this for Thanksgiving last year and it was a huge hit! :-)

    • Support @ Minimalist Baker says

      Hi Laura! We think it would work… it might have a slightly thicker final sauce, but should be yummy!

    • Support @ Minimalist Baker says

      Hi Kelly! That should work, yes. We’d suggest leaving off the final topping of fried onions until you’re ready to bake!

  21. Gary says

    I want to make this for Thanksgiving and prepare ahead of time. How much should I make for 12 people as one of our 5 or 6 sides?

  22. Hali says

    Is this supposed to be a thin sauce? It was absolutely delicious and the flavor was great, but it turned out nothing like traditional green bean casserole for me. Which is totally fine, but I wanted to make sure I didn’t do anything wrong.

    • Support @ Minimalist Baker says

      Hi Hali, It shouldn’t be super thick, but we wouldn’t describe it as a thin sauce. Did you make any modifications? Is it possible you left out the flour? Or perhaps it needed to cook longer in steps 3-4?

  23. JoAnna says

    Have you ever used frozen haricot vert to make this? I’m slightly worried that I won’t find what I need Thanksgiving week and I know my store has these now. This is my favorite green bean casserole recipe! Thank you!

    • Amanda F. says

      I made a very small batch of this last Thanksgiving for my vegan husband and it tastes just as good, if not better than the original. I used Miyoko’s vegan butter and Trader Joe’s oatmilk. This year I am hosting dinner for 20 people and planning out my prep accordingly. If I make this ahead, and leave the top onions off without baking it, do you think it would be good in the fridge a couple days to be baked out the morning of? Thanks!

    • Support @ Minimalist Baker says

      Hi Stacey! Frozen beans will work well, you’ll make it the same, just let them thaw and drain slightly before adding, skip the blanching in step 1, and bake a bit longer as needed until hot and bubbly. Hope that helps!

  24. Lani says

    I make this every year and love it, but I’m finally making it for more people. So, I’m wondering – if I double the recipe do I double every ingredient, and will it still turn out the same?

    • Support @ Minimalist Baker says

      Hi Lani, Yes, we’d say double every ingredient, but other readers have reported not having as much success with a double batch. Mushrooms do best if they have plenty of room, so if you try it, we’d suggest using the largest skillet you have, or working in batches! The sauce will also take longer to thicken. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Carianne! The flour can be substituted for gluten free flour or cornstarch, to make this gluten free! We have also had luck finding gluten-free fried onions at Whole Foods around this time of year!

  25. Tina lamonica says

    I can’t use mushrooms because a family member is allergic…can I use something else that will still make it taste good. Please let me know. Thanks

    • Support @ Minimalist Baker says

      Hi Suzanne! In place of the all-purpose flour here, something like cornstarch would make a great substitute. Our DIY Gluten-Free Flour would also work, as should any store bought gluten free blend. Hope this helps!

  26. Ashley P says

    This recipe is super easy and freaking fantastic!! Thank you!! That being said, I would add a teeny bit of organic soy sauce for an umami bump.

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Ashley! Thank you for the lovely review and sharing that great addition! xo

  27. Michaela says

    I made this dish about three years ago. Ever since then, my family has asked me to make this every year for Thanksgiving and Christmas.

  28. Sara says

    This has become a staple holiday dish for my family! I bring it to every holiday get-together and even the non-vegans love it! I’ve passed the recipe along to several family members and everyone is always super impressed with it. I crave this every year as soon as the leaves begin to change. Thank you for providing such an incredible recipe!

    • Support @ Minimalist Baker says

      We’re so glad you and your family enjoy it, Sara! Thank you for your kind words and lovely review! xoxo

  29. Natasha says

    Made this tonight and it was super good! Creamy, fresh and crunchy! Didn’t have mushrooms so I skipped them. I used leek instead of shallots and soy milk instead of almond and it turned out great!

  30. Jerry says

    This was very good, thank you! The green beans were tender and we scooped some of the sauce over each portion.

  31. Hagar says

    Didn’t have shallots, so I used just a bit of onion, and replaced the almond milk and flour with vegan heavy cream ( I also cooked the green beans for 2x the time since I prefer them softer and found them still a bit too crunchy for my liking after the time done.

    I made it another time, using onions, and almond milk + cornstarch to thicken it instead of flour and my nonvegan family totally loved it too.

    I think it was totally delicious!! Indulgent while still being filled with veggies, and a great dish I’d bring to a potluck.

  32. Fran says

    So I’m English, and green bean casserole just isn’t a thing here (I have no idea why!). Made this for my American boyfriend on thanksgiving last year and I have absolutely fallen in love with it! Been craving it all week so I’m doing it as a side with bangers and mash tonight. Just delicious, thank you so much! 😊

  33. Rizia says

    My husband and son Loved it ! I was on a 3 day juice fast so couldn’t try :( but they both gave it 5 stars . Will have to make it again this weekend ! Thank you for sharing

    • Support @ Minimalist Baker says

      We’re so glad they both enjoyed it! We hope you get to try it sometime too =) Thanks for the lovely review, Rizia!

  34. Leah says

    Amazing! Added a little bit of cashew cream to use it up which added to the creaminess nicely. Chopped the mushrooms tiny to appease the haters and no one even noticed them. Will definitely make again!

  35. O Dyson says

    I made this for Christmas dinner and thought it was delicious! I tweaked it a bit to use ingredients I had on hand and it turned out great!

  36. cindy says

    Tastes just like the cow’s milk version! Only better. Being the only vegan I bring my own food to family gatherings. For some reason the others don’t know how to prepare a dish without including animals. Actually some of them just don’t care as long as they can pay someone else to do their dirty work. Either way, green bean casserole is a favorite of my mom’s and she makes it for every holiday so I guarantee she will enjoy this tomorrow. It’s a wonderful side that complements just about any main dish.

    • Chelsea says

      Wow. I found this to use for Thanksgiving and, by popular demand, I just used it again last night for Christmas Eve dinner. I’ve been collecting all the vegan recipes I like for a few years now, and this is without a doubt the best one and my favorite!

  37. Cindy says

    I have made this the last 4 holidays so my vegan brother has a dish to eat. The whole family loves it. It is easy to make and tastes great!!

  38. Charlene says

    Ive made this before and it was amazing! In the past I used fresh green beans however this year I want to use frozen. How would I do so? Do I cook them first or do I add them to the dish frozen? Thanks for your advice!

    • Support @ Minimalist Baker says

      Hi Charlene, You’ll make it the same, just let them thaw slightly before adding, skip the blanching in step 1, and bake a bit longer as needed until hot and bubbly. Hope that helps!

  39. Erin says

    Delicious! My spouse had never had green bean casserole and I’d never made one—this was lovely. Used soy milk because that’s what I had. Mincing the scallion made my eyes water like mad so might finely chop next time. I’m sure we will come back to this!

    • Alayna says

      Awesome! I’m going to try this for Christmas this week. Tip for the shallots (and onions, etc) hold an unlit match between your teeth while you’re cooking. Instant fix!

  40. Rima says

    Made this for dinner tonight. Pretty much followed the recipe, added extra mushrooms and didn’t have a shallot so I doubled the garlic and added green onion. It was so good! Cooked in a 10in iron skillet. Definitely recommend and will make again. Those fired onions from TJ make it so easy.

  41. Steph says

    My non vegan friends said it tasted indistinguishable from the non vegan version. They loved it! Made it for Thanksgiving and again last night because it’s THAT good!

      • Sarah says

        Made this for Christmas. Everyone liked it, and I used chickpea flour because my sister is gluten free. I also used ripple milk instead of almond and that worked well.

  42. Alexa says

    I made this vegan green bean casserole for 10 of my family members who are not vegan and everyone loved it! I made it up the night before Thanksgiving and waited to add the onions and to bake until Thanksgiving which made it so simple. I used soy milk rather than almond milk to make it nut free. It tasted. amazing and highly recommend this recipe.

  43. Carla says

    Super! I did it for Thanksgiving 2020 and it was a hit! Very Simple, just follow all the steps. I put a little bit more dry onions while cooking… Shhhh…….

    Definitely. Will do it again! =)

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Carla. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  44. L Donley says

    Seriously the best green bean casserole ever! The beans were still bright green and the perfect texture. This healthy, fresh version is a million times better than that canned mushroom soup version from childhood. Way to go Dana, you never disappoint!

  45. Kath says

    This was seriously amazing!!!! It is so filling and similtaneously decadent and healthy at the same time. Cannot wait to make it again, even during not thanksgiving time! Thanks for this awesome recipe.

      • Sara says

        I found this recipe a few years ago to accommodate a vegan cousin & lactose intolerant Dad so they’d have a dish they could both definitely eat at Thanksgiving and Christmas. The rest of my family is SUPER RIDICULOUSLY PICKY and scoffs at anything remotely healthy but even they eat this without complaint! That is a huge win, so thank you for this recipe! Although, I did have some issues getting it to thicken tonight! 🤔

        • Support @ Minimalist Baker says

          We’re so glad you and your family enjoy it, Sara! Thank you for sharing! Did you make a larger batch by chance? That would cause the sauce to take longer to thicken.

  46. Larissa says

    I made this yesterday and loved it. Green bean casserole is my absolute favorite side for the holidays and I’ve been trying different recipes over the years since I went vegan, so far this is the best.

  47. KG says

    Fantastic! I have been making your vegan green bean casserole for the past few Thanksgivings and it’s always a winner! Easy to make, so flavorful, and never any leftovers!! I need to start doubling the batch! Thank you for your amazing recipes!

  48. alaina says

    This was so delicious! I made this yesterday for thanksgiving and my family loved it. They even said it tasted better than traditional green bean casserole and that’s a huge compliment coming from them. They were very impressed. I can’t wait to make this again! 😍

    • Jessica says

      I’ve made this dish several times, I leave out the shallot cause I’m lazy and it always comes out sooo good. Husband is always complaining that it’s not enough so I’m going to try doubling the recipe this Christmas and using a 13×9. If I run into any problems I’ll update my comment, but I’m sure I won’t!

  49. Debbie says

    So good! My husband told me that his least favorite dish at Thanksgiving is green bean casserole. Well, he just hadn’t had the right recipe because he LOVED this and said this was his favorite dish this year. My 6 year old came back for four servings. Delicious!

  50. DJ says

    Delicious recipe that pleased everyone, including non-vegans. Used 8 ounce package whole baby bellas. Sliced about 2/3 and chopped remaining. Used oat milk. Fantastic dish and will be in our future holiday menus. Thank you!

  51. Riki says

    This green bean casserole is absolutely as good as or better than the usual canned-soup recipe, and even my very picky husband loves it. My only comment is to make sure your green beans are your desired softness BEFORE mixing everything together. Also, the almond milk gravy wouldn’t thicken and I had to use extra flour. I baked mine 30 minutes with foil over the top after the first 10 minutes.
    My whole family loves this stuff. I’m allergic to cow milk, and my brother is a vegan.

    • Support @ Minimalist Baker says

      We’re so glad you and your family enjoy it! Thanks so much for sharing your experience and tips, Riki!

  52. April says

    Made these tonight for thanksgiving. I don’t think I blanched the beans long enough, but other then that they were loved by everyone who ate them. easy to make ahead of time and pop in the oven thanksgiving day. And the onions on top were amazing.

      • Natasha says

        I prefer playing outside with the kids or shoveling snow rather than in the kitchen cooking for Thanksgiving,,, my husband and I have been vegan wannabes for decades and Thanksgiving with the kids/g-kids has often stressed me since they are carnivores. This recipe was such a hit that They have committed me to make it every time we gather – which terrifies and elates me at the same time😊 Thank you for sharing this simple recipe,,🙏

        • Support @ Minimalist Baker says

          We’re so glad you and your family enjoyed it, Natasha! Thanks so much for the lovely review!

  53. Jared says

    I doubled the recipe in a cast iron. I felt like the green beans could have been cooked longer. I thought they’d get less stiff during the bake, but I guess that’s just a bias I’ve had from the canned versions I had in my childhood. The cast iron cooked everything faster, so I had to speed up the cook times on the stove, but I browned everything. It was a lil thin, so I doubled the flour. The taste was phenomenal though! I’m saving this to the family cookbook.

  54. Kendra says

    I made this for the second time this year and thought it was good. Nothing too decadent or rich which is a positive in my opinion since so many thanksgiving dishes can be quite butter/cheese laden. It was simple and easy to make. I used frozen green beans for convenience

  55. Hannah Meuse says

    Made this recipe exactly as is for my first fully vegan Thanksgiving. It was so incredibly delicious. Just perfect. Best green bean casserole I have ever had and I just couldn’t stop eating it. I highly recommend. I will be making this every year and many times in between. Thank you for the recipe!

  56. Erika says

    This has been a holiday family favorite 2 years running now, for us vegans and the non-vegans alike! So delicious! :)

  57. Mary says

    Wonderful The casserole was as good as other kind. Served at thanksgiving dinner. My meat eater could not taste any difference. Make again just as a side dish or a small meal for myself

  58. Amber says

    My mother is famous for her green bean casserole and she said this was delish! It was a huge hit with my non vegan family. I’ll absolutely make this dish again.

  59. Cory says

    So good! I used gluten free flour and homemade fried onions. I don’t usually rate recipes, but I’m so impressed with this one!! It was the highlight of this Thanksgiving meal!

  60. Frank says

    Just made this recipe and it is very delicious and easy to make! Very rich and satisfying; it goes in my “keeper” folder for the kitchen!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Frank. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  61. Grace says

    Such a beautiful recipe! This is a keeper for sure. My favorite part of all had to be when I went to go print the recipe, there was an option to change the serving size and it automatically adjusted the recipe to the correct amount of ingredients! GENUIS! I LOVE IT!

  62. Gianna says

    Just made this for Thanksgiving and WOW! This is my first Thanksgiving vegan and I thought I was going to miss out on my favorite dish, well this taste just like my moms recipe. Thank you for sharing your recipe it is amazing!

  63. Barb Wachholz says

    I made this for our Thanksgiving Eve dinner yesterday and it was a huge hit for the vegans and even the non vegans in our family! I love the healthier twist to this and it was not too discernible to the original old fashioned recipe we have all made for years. I give this a definite 5 stars!!

  64. Kate says

    I love this recipe and have made it several times. I even just make the sauce as a “cream of mushroom soup” alternative in other recipes. It’s the best in my chickpea pot pie! 😋

  65. Nikki says

    Happy Thanksgiving Eve 😁 I am using a skillet and then transferring to aluminum 13×9 pan to bake it. Does the cook time change? Thank you for your help 🙏🏻

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work fine. But a 13×9 will make this much thinner so possibly bake for slightly less time.

  66. Natasha Ivanov says

    I tripled this recipe to feed 10-12 people and had so much left over.
    I gave it 4 stars bc I really felt like the flavor was lacking. I followed directions to a T, & tested it thoughout but kept feeling like something was missing. Maybe I should have sauteed the mushrooms longer to develop more flavor, or could have used different mushrooms. Anyway, I had to jazz it up with nutmeg and thyme bc it just wasn’t there. Maybe carmelized onions would be better? Or a variety of mushroom and not just baby bell.
    Oh well, it’s perfectly crunchy and I look forward to playing around with it next time.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! Perhaps in tripling the recipe it just needed a bit more salt? Flavor pungency and salt content varies greatly with vegetable broth. Caramelizing onions would definitely add more flavor. Thanks for your thoughtful review, Natasha!

  67. Amy says

    I am so excited to try this recipe! It looks amazing, and I am excited to cook it with my family! I only have a nonstick skillet, which I don’t think is oven-safe. If I transfer the casserole to a class baking dish before putting it in the oven, how should I adjust the baking time?

      • Amy says

        The casserole turned out great! I actually found a nonstick skillet I could use, so I didn’t need to move it to a glass dish! I left out the mushrooms because my friend isn’t a fan of them, but I followed the recipe exactly otherwise (and topped the casserole with plenty of fried onions…) and it was delicious. My friends loved it! Thank you for the recipe!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You’ll make it the same, just let them thaw slightly before adding and bake a bit longer as needed until hot and bubbly.

  68. Jackie says

    I made this last week and I loved this recipe!

    I want to make it again for Thanksgiving. Can I make this recipe 2 days in advance? How would you recommend I prep it so that it tastes as fresh as possible on Thanksgiving?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say prep up until baking (leave the crispy onions off), cover and refrigerate. Then bake as instructed!

  69. Ha Luong says

    Thank you so much for sharing the recipe!! I’ve been using this for 2 years, and honestly, I prefer this over the traditional recipe.

  70. MEG says

    I’ve got a nut allergy attending dinner and am having a hard time finding UNSWEETENED milk substitutes (not almond). Will unflavored rice milk work even if the box does not specify “unsweetened?” Are they naturally sweetened unless otherwise noted – I can’t find any info online. Thanks!

  71. Amber says

    This looks divine! I have a recently developed mushroom allergy but I LOVE the taste of mushrooms from before when I could eat them. Do you have a suggestion of something to sub them out with in this recipe, or should I just leave them out all together? Thank you!

    • Support @ Minimalist Baker says

      Hi Amber, we’d say probably just omit. Another reader did mention cream of celery as an alternative, but we can’t guarantee results!

  72. Elizabeth says

    Looks amazing! What would you recommend instead of almond milk we have a nut allergy? Oat? Soy? Is one better than the other?

  73. Melissa C says

    Wow! Just wow. I made this tonight and it was incredible. Ever since I saw this recipe I’ve been dying to try it and it did not disappoint. Tastes not just like the “real thing” but even better. Even my kids ate it! I used haricot vert and GF flour and worked perfectly. Thanks so much for sharing this!

  74. Caylin says

    Hi! I’m thinking of making this for Thanksgiving this year but my boyfriend’s parents don’t like onions. Do you have any suggestions for something crunchy that I could put on top instead of the crispy onions?

  75. Jodi says

    Sounds delicious! Do you think it would be possible to make a tray of this up to the point where you pop it into the oven and instead pop it into the oven. I am looking for Thanksgiving side dishes that I can prep ahead of time easily since I work on Thanksgiving morning and my husband and 15 year old daughter will be in charge of Holiday Eats!

    • Erin says

      Hi, Jodi! I’ve been using this recipe every holiday for the past few years, and I’m happy to confirm that it can indeed be made the day before! I like to add the onion topping right before baking for maximum crunch. It comes out beautifully every time. :)

  76. Julie says

    Getting ready to make this for the 3rd year in a row. When I asked family for holiday dish ideas this was immediately requested. We love this. I’ve made it both with fresh beans and canned. I prefer canned for times sake the fresh takes longer to make but both are good. I also use Gluten Free Fried Onions and Gluten Free All Purpose Flour so this is completely Vegan and Gluten Free. My family loves mushrooms, I do not care for them at all but I just mince them up really fine so then I don’t notice them at all in the recipe. I was never a fan of this growing up due to the mushroom soup but this recipe is scrumptious. I also make it the day before if I can. I just make it except for baking put it in the fridge without the onions on top. Then the next day I bake it and put onions on top at the end of bake time. Works great. I tried Tripling the recipe last year because my family just attacks it but it took forever to get it to thicken so I’m going back to doubling it this year. This recipe always gets made for Thanksgiving and Christmas. Thank you for such a yummy vegan recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So great! Thanks for sharing, Julie!! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  77. Veronica says

    Hi! My family and I really don’t enjoy the flavor of mushrooms and like to leave them out of recipes. Do you think this casserole would be ok without the mushrooms? Or do you have a suggested substitute? Thank you!

    • Support @ Minimalist Baker says

      We would recommend fresh, if possible as frozen tend to not have as much flavor. But if you use frozen, we would say skip the blanching step (step 1) as frozen are already blanched. Let us know if you give it a try!

    • Kanuri says

      I used fresh whole green beans and I also used Chobani extra creamy oat milk and it turned out awesome for us. My kids even ate it and there were no leftovers.

  78. Alexyss says

    OMG just made this tonight. So good!!! My husband & father-in-law also loved it!!!! Great recipe & super simple to make! Amazinggggg thank you!

  79. Heather says

    I was a huge green bean casserole fan before going vegan, and always begged my Aunt to make hers for me on Christmas, Thanksgiving and Easter. So I was so happy to find this recipe that 100% captured the flavor and texture of the original! The only thing I’ll change next time is the length of time I parboil the green beans, 5 mins, even with the ice water bath made them a little softer than I personally like. Other than that, this is a winner!!

  80. Chris says

    Last minute on Easter, I realized I did not have cream of mushroom soup to make green bean casserole the traditional way. I don’t like using it anyhow as I’m vegetarian, almost plant based, and the brands I’ve found have GMO’S. I figured a vegan version would be complicated and include soaking cashews overnight and a food processor. I am thrilled to say this recipe required none of that, was easy, tasted amazing, and I will be making it at every holiday meal from here on out! I did use a can of green beans, drained, it’s what I had, and omitted the mushrooms.

  81. Simone says

    At Thanksgiving dinner the hostess asked I bring vegan bean casserole. I’m not vegan. I had a feeling of dread at the prospect of eating a vegan meal. I researched and found this recipe. Was easy enough though I am an accomplished cook. I went by all the instructions and did not deviate. It was absolutely delicious. Would not change anything. My compliments to the creator. Thank you.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Simone. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  82. TW Cejka says

    We had two pounds of fresh green beans. What to make? I made this for dinner tonight. My husband said it’s the best green bean casserole he ever had. That is saying A LOT. He is a very picky eater. :) It was wonderful. Thank you!

  83. Jenny Hill says

    This recipe is delicious! I added 1/2 cup of nutritional yeast after thickening the rue with almond milk to give it a cheesy favor. Worked well.

      • Danielle Stearman says

        How did it turn out? I ‘m allergic to almonds, dairy and coconut so I’ve been searching the comments. Hoping!!! That someone had tried this with a substitute and it turned out. How was it?

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            Lovely! Thanks for sharing, Melissa! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Jenn says

      This was going to be my question, I buy oat milk so it would be what I had on hand, did it come out okay and what kind of oat milk?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        I haven’t tried this with oat milk, but I’d almost think store-bought may be better? Let us know if you try!

  84. Hillary says

    I made a double batch for Thanksgiving and my family loved it. I am making it again for Christmas Day as per their request to have it again. The only downside on a double batch was that it took a lot longer to thicken the sauce.

  85. Marilyn G says

    I wanted to make a dish that my vegan friends could enjoy for a potluck. Since I don’t live in the city I didn’t have access to get the fried onions, so I bought some slivered almonds and seasoned them with smoked paprika as well as other good spices and roasted them myself with coconut oil. I used them in place of the onion part. They added a marvelous crunch and delicious flavor. I added some awesome herbs to the mushroom onion mixture as well, thyme, oregano, and a french mix. Also, I accidentally got an almond milk that was marked original rather than unsweetened & realized it had some sugar in it so I cut that sweetness with some cranberry balsamic vinegar and that really did work out fine. I’ve been eating the leftovers mixed with mashed potatoes and must admit that I’m sprinkling grated cheese and chopped green onions on top. So good! Thanks for your recipe!

  86. Cindy says

    Excellent recipe! I made this for thanksgiving and everyone loved it. Making again today for Christmas Eve dinner and substituted oat milk for almond milk and it tastes great!

  87. Cassye says

    Had a bit of this at a holiday dinner and it was delicious! Wondering if anyone has tried this recipe without the vegan butter/oil. I can’t do oil of any kind so wondering if I could leave it out or find a substitute of some kind.

  88. Victoria Glomb says

    This is the second year I’ve made these for Thanksgiving and Christmas and it is sooo good! I didn’t sub anything.

  89. lfisgd746 says

    I made this recipe for a Christmas dinner of 15 (I’m the only vegan) and they all loved it! Great flavor! I could see making just the sauce as a gravy. It was a hit, so good!

      • Wanda says

        The oatmilk worked great. These were super delicious addition to my Christmas eve feast! In step 3, I made the roux / gravy in a separate pan and then combined with the veggies to avoid the flour clumping around veggies.

        • Support @ Minimalist Baker says

          Hi Colleen, Fresh provide best flavor. But if subbing canned, just drain them and add to the sauce! It depends on the can size, but probably two 14-ounce cans (about 3-4 cups). Let us know how it goes!

  90. Natalie says

    Very tasty! Definitely tastes best on day 1, when it is most crispy. It was a little liquidy for me though. The flour wasn’t enough to thicken it so I had to add a tablespoon of cornstarch to make it gel a bit.

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Natalie! You can try with less veggie broth or almond milk next time for a thicker consistency. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Cece, we would recommend fresh, if possible as frozen tend to not have as much flavor. But if you use frozen, we would say skip the blanching step (step 1) as frozen are already blanched. Let us know if you give it a try!

  91. Cam Brand says

    This was killer. A definite keeper.

    My addition – 1 cup of white quinoa cooked and laid across the bottom of a rectangular casserole dish. Then transferred the contents from the recipe (as followed exactly) on top of the quinoa before putting in oven.

  92. Allison says

    I make this recipe every Thanksgiving, Christmas, and any time I’m craving green bean casserole! It is amazing! I have even just made the sauce portion as a vegan gravy for the mashed potato recipe! It’s a crowd pleaser. Every. Single. Time.

  93. Heather in NYC says

    This was fantastic! Sort of crunchy and creamy at the same time. Note I did not add any mushrooms as I am a vegan who will not touch mushrooms (unusual but true). I will make this for Christmas too! I used a good quality crispy fried onions that I found at Whole Foods.

  94. Kyle Zona says

    Hi, I’d just like to say I made this last year and I’ve been dreaming about having it again this year. Thank you for this recipe.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Kyle. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  95. Genae says

    I have made this every year for the past 3 years (Thanksgiving and Christmas). This recipe is consistently good and so so easy to make. This year, we invited my (non-vegan) boss to Thanksgiving. She LOVED this and had seconds. I even packed some up for her to take home! On Monday, she had told the whole office about it.

  96. Rachel says

    Great recipe! First time making this classic and was pleased to try a vegan recipe. Turned out great and I will defo return to it. Thanks!

  97. Lindsey says

    Made this for Thanksgiving yesterday and it was approved by veg and non-veg family members alike! I might eat the mushroom sauce component as a mushroom bisque sometime, it was so tasty. The casserole leftovers are even better on the second day.

    The substitutions I made were plain soymilk for the almond milk, two cans of cut green beans, drained, instead of fresh, and store-bought fried onions to save time. I also had to let the casserole sit for a couple of hours before baking to wait for oven space, and it turned out fine. I waited to top with the fried onions just before baking as suggested.

    Thanks! Will be cooking this again for Christmas!

  98. Katie E says

    This recipe is amazing and super easy to make! The mushroom gravy sauce is delicious. I made my own gluten-free crispy fried onions too! Thanks for the recipe!

  99. Aran says

    Sooooo good!!! I totally forgot to put the Trader Joe’s turkey-less turkey roll in the oven because I was making this. But, it all worded out, because this was the hit!

  100. Tiffany Owens says

    The most delicious thing I ate this Thanksgiving. I loved the sauce so much I made it as the gravy for our Thanksgiving dinner. This recipe is fantastic!! I subbed in the juice left over from the coconut cream I used for a “cool whip”, for the almond milk, it made it super creamy. For the past 5 yrs I have missed this, being vegan, and was too timid to try it. I’m so glad I did. It totally rocks!!

  101. Shelby says

    This would have been perfect if I didn’t overdue the salt. Maybe a measurement for the salt would help the inexperienced cooks like myself.

  102. Janet Thiel says

    I made this with organic coconut cream instead of almond milk and used almond flour instead of regular flour and it came out great. There was just a hint of coconut flavor but it had it in nice depth of flavor and was a hit at Thanksgiving I left off The crispy onions and added a few roasted pecans, it was still was magnificent! Thank you for the yummy recipe! J Thiel

  103. Elisa says

    I have a question! Could I use unsweetened ripple milk instead of the almond milk, and arrowroot instead of flour? I usually substitute use these, but didn’t know if they could work here! Thank you, this looks delicious!

    • Stephanie says

      This was a hit today at Thanksgiving! It was mostly gone and I was told it tasted even better than the traditional version. I subbed French canned green beans because I was in a hurry and I have a dislike for prep work (truth ?). I’ve recently had to go dairy free while breastfeeding so this dish helped me feel like I could still enjoy the holiday today. Thank you so much for this recipe, it just may be the new version I go to for years to come!

  104. Caroline T says

    I have a severe dairy intolerance, so finding this delicious recipe has made me so happy! This will be my 3rd year making it for the entire family who usually turn their noses up at anything I advertise as dairy-free. They love this! I usually combine the green beans and sauce and keep in the fridge overnight. Day of, I add the onions to the sauce and to the top and bake. It has worked perfectly. The leftovers usually don’t make it past 1-2 days in the fridge simply because I can’t stop eating it!

    Thank you for this delicious and easy recipe.

  105. Jay S. says

    Going to make this for Thanksgiving, wife can’t have any dairy or soy while breastfeeding, so we are having a dairy/soy free Thanksgiving. Tried for fresh green beans but only found canned. Will canned be okay and any change in the recipe with canned?

    Thank you,

  106. ilana herzberg says

    Hey Dana,

    Do you think a cream of celery would work instead of mushrooms? My sister in law hates mushrooms and I want to replace them and not loose yumminess!

  107. Allison Gollin says

    I can’t wait to make this! As someone who is not always the best at gauging cooking times, if I make this the day before Thanksgiving and then it cools in the fridge overnight, how long should I bake it that day or if I should bring it to room temp before baking it, how long do you think bringing it to room temp should take? Thanks!!

    • Support @ Minimalist Baker says

      No need to bring it to room temp first. Maybe bake 10 minutes the first day and 10 minutes to reheat? We haven’t tried it and can’t say for sure. Let us know how it goes!

  108. Tricia M Arthur says

    Made this last year for thanksgiving– my s-i-l is lactose intolerant– and LOVED it. (I hated it growing up). This year will be trying a few substitutions to make it AIP for my husband’s new diet.

  109. Anastasia Rodriguez says

    I found this recipe 2 years ago and made it for Christmas and it was a huge hit. My boyfriend isnt even vegan but he constantly requests this to the point I always have the ingredients on standby and it has become a regular addition to alot of my meals. It’s so simple and quick and delicious. Both our families on the holidays love it. Thank you so much for this recipe.

  110. D. says

    Substituted with “no chicken” vegan broth and unsweetened soy milk. The amount of sauce was perfect. Came out delicious! Classic green bean casserole, just vegan ?.

  111. Mandy Claudio says

    I’ll be making this for Friendsgiving so I’ll need to transfer it to an aluminum (disposable) baking tray instead of baking it in the skillet. What size tray would you recommend?

  112. M. says

    It doesn’t look like there is much sauce on the green beans, should I consider doubling it for a more casserole style dish?

  113. Sam says

    Hello! I want to make this recipe for class but we won’t have an oven. Do you think I could just heat it in the pan instead of the oven? Or would that ruin it? Thanks

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You mean reheat on the stovetop? It would be preferred to reheat in the oven to prevent the bottom from burning.

  114. Kristin says

    I would love to try this for Thanksgiving this year! Do you think I can prepare it a day or two before then just put it in the oven On Thanksgiving day?

    • Support @ Minimalist Baker says

      Yes! We would make it up to the point of baking (leave the onions off until baking), then bake the day of. You can reheat in the oven right before serving.

  115. Susan says

    Do you think I can sub cashew milk for almond milk (allergic)? Also, to make it GF, would the Bob’s red mill GF flour blend work instead of regular flour?
    Hopefully you can respond! Thank you.

  116. Lauren says

    This is my all time favorite green bean casserole recipe! I’ve used it every Christmas and thanksgiving the last 3 years. It’s always a huge hit and be easy to prep/assemble the day before then actually bake it the day of. ? I’ve also substituted rice flour for the rue and made gluten free fried onions ( Bob’s milk brand gf flour) and it tastes just as good .

    • Support @ Minimalist Baker says

      Hi Alma, we haven’t tried it and can’t say for sure, but we think it should work! Let us know if you give it a try!

  117. Stacey says

    Can I make this using frozen green beans?
    If so, are there any modifications that would need to be done?
    Thank you so much for your wonderful recipes!!

    • Support @ Minimalist Baker says

      Hi Stacey, we would recommend fresh, if possible as frozen tend to not have as much flavor. But if you use frozen, we would say skip the blanching step (step 1) as frozen are already blanched. Let us know if you give it a try!

  118. Darlene says

    My other half is not vegan but loves green bean casserole. I made it for dinner tonight to make sure he would like it Thanksgiving. He loved it as did I. Very easy and delicious. Looking forward to a repeat in a few weeks.

  119. Kayla Whitney says

    Perfect dish for thanksgiving dinner, tasted soooo yummy! There weren’t any other vegan options at our thanksgiving dinner so I brought my own tofurkey!

  120. Kayla Whitney says

    I am the only vegan in my family/friend group so this was a great recipe for our Friendsgiving dinner! Very delicious, and home made instead of just thrown together. Thanks!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Kayla. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Support @ Minimalist Baker says

      Hi Kristina, we haven’t tried a GF flour in this one, but would recommend cornstarch over oat flour. Let us know if you give it a go!

      • AmyD says

        Would you use the same amount of cornstarch as flour? I had the same question as my nieces have severe cases of celiac and also can’t eat a lot of dairy. It’s hard finding DF and GF :)

    • Kristin says

      I’ve done this recipe for the last 3 Thanksgiving/Christmases. I’m GF/DF and even my conventional eating family like it. I use MB’s Gluten Free Flour Blend at a 1:1 ratio and unsweetened plain soy milk and it turns out great. The sauce does get a little weird texture when I freeze it, but still tastes great so I do it for some individual green bean casserole cravings in the weeks following the holidays.


    Hi I’m doing some experimenting for a buffet style party. Do you think after being made full & cooked the could be transferred to a crockpot on warm.

    • Support @ Minimalist Baker says

      Hi Jennifer, we haven’t tried that, but it might work. We would say leave off the crispy onions until just before serving. Let us know if you give it a try!

  122. Bobbi says

    This is probably one of my favorite holiday dishes! When I found this recipe I was so very hopeful that it would be as good as the traditional. It is better!! My whole family loves it and I am the only vegan in the bunch. Not only is the casserole amazing, but I also just make the mushroom soup to eat (hate canned soups) or use as a gravy. It is definitely worthy of the 5 stars and more.
    As for modifications, I tend to use less salt than most and typically I use either button or baby bella and they both have excellent results.
    As we are getting closer to Thanksgiving, I will be looking for my recipes on Thank you!

  123. Laurel says

    Why are French’s Fried Onions not vegan? They have no animal ingredients and are more widely available than anything from Trader Joe’s, which has one location in my state.

      • Mandy Claudio says

        I noticed the same thing recently! I think they are (Unintentionally) vegan now because they don’t seem to contain any milk or egg! I bought the Trader Joe’s version to be on the safe side but I did notice that French’s seemed safe! I’m just a sucker for anything that clearly states VEGAN. Haha

    • Kayla Whitney says

      Hey! I used Great Value French fried onions which were right beside “French’s” brand. These are vegan!

  124. Hannah says

    This was so good, but I did modify it. I made a beef and green bean casserole with tater tots on top. I needed a dairy free sauce. I used about 12 cups of beans, 3 cups bean sprouts, one bunch of green onion, 1 lb ground beef (cooked), garlic, salt, pepper, taco seasoning, 4 cups almond milk, and 3 Tbs tapioca starch (along with some beef liver powder and nutritional yeast). I cooked the beans the same as the recipe calls for. Put the sprouts, garlic and green onions in the oil and made the sauce in the same manor recipe calls for except for the additions I made. I also omitted the broth. Mixed it all together, put it in a 9X13 and topped with tater tots (I also didn’t use the fried onions). Balked at 350 for about 30 minutes and let cool for about 10 before we ate. Will make it again!

  125. lillian says

    I had no idea what to make for dinner tonight, but I knew I needed to use the green beans. So I made this with the beech mushrooms that I had on hand and the dish came out fantastic ? Thanks for the recipe.

  126. R_cubed says

    I’ve made this recipe twice. Once by the letter for Thanksgiving and then a modified version this evening. It’s excellent. The sauce is very creamy and the ingredients combined very well together. For the modified dish, I substituted diced sweet peppers for the mushrooms and added charred seitan strips to the casserole before baking. It was a good variation despite the untraditional approach.

    With the colors of the peppers in the sauce, it almost looked like a vegan cheese sauce or cream sauce. I think I might modify the sauce into a cheese sauce as some point. I would use the peppers again and then add some tumeric and nutritional yeast. It would work great for chips and salsa.

    Thanks for this inspiring recipe.

  127. Kate says

    Absolutely delicious! I used frozen green beans and noticed too late that the almond milk I had was slightly sweetened, but it still turned out great. This will definitely be on the Thanksgiving table next year!

  128. Jenn says

    Wow what an excellent recipe! I ADORE green bean casserole and have a vegan cousin coming for Christmas. I was skeptical but this is even better than the original! The only thing I did different was use (vegan) mushroom broth, because I inexplicably had some in and was happy to finally get it out of my pantry. No idea if it made a difference, to be honest, but the final product is absolutely delicious. Thank you so much!! xx

  129. Michelle says

    I made this recipe for Thanksgiving and it was DELICIOUS!!!!! I only cooked for 2 people so I brought all of my vegan leftovers (there was VERY little of this dish left over!) to work the next day and people went CRAZY over this dish! Thank you so much for this fantastic recipe! I am making it again today for my Christmas Eve get-together full of meat-eaters. The only difference is that I am trying a recipe for homemade vegan friend onions instead of store bought this time… for even BIGGER bragging points. Haha. ;)

  130. Jane Polcovar says

    I would like to make this for vegan, gf guests and not sure which gf flour to use. Someone mentioned corn or rice, and I just bought rice flour thinking corn might change the taste, but now not sure.
    I read your recommendation of Bobs but that was baking flour…I’m so confused!
    Please advise. If the rice flour would work, would it be the same amount as the all purpose?
    Thanks so much.

  131. Erin Lang says

    Would this recipe work with other types of mushrooms? I was thinking of using fresh oyster or lions mane available from my local farmers market!

    • Support @ Minimalist Baker says

      Hi Erin! We haven’t tried making this recipe with other mushrooms and can’t say for sure. If you experiment with it, report back on how it goes! Good luck :D

      • Erin Lang says

        I made this for my family’s Christmas dinner and used blue oyster & shredded lions mane mushrooms instead of button. It works really well and was a huge hit! Family members who typically aren’t fans of mushrooms really enjoyed being exposed to new varieties :]

  132. Wendy S Zick says

    We tried this for my first vegan Thanksgiving. It was delicious! Much better than made with soup! We’ll be making this again for Christmas. ?
    My daughter in love is allergic to tree nuts so we used soy milk. We also used canned French cut beans for convenience.
    Thank you for sharing this recipe!

  133. Linda says

    I made this for a big family thanksgiving and it was very good. I used canned beans, Cashew milk and added bacon and everyone loved it. I will definitely be putting this one in my recipe collection.

  134. Michael G says

    Now that I am following what the medical doctor who created the eating style, “The Nutritarian Program” by Dr. Joel Fuhrman, MD—-an eating style that is essentially a form of vegan eating, just since late summer-I have lost nearly 40 pounds and continuing to lose weight—I did not want to blow it thanks to the holidays.

    I found this recipe for a favorite dish prepared for Thanksgiving dinner. For the big meal, I was invited to the home of one of my cousins and this was the dish I decided to make.

    It was my first time and I have to say that no only myself, but the rest of the family–non of whom are in any way vegan or vegetarian–anything but—they loved it along with me.

    The only change I had to make was to use French’s Fried Onions since the nearest Trader Joe’s from me are all at least an hour’s drive or more distant—I live just south of Ocala, Florida. I could have driven up to Gainesville where they have not only a Trader Joe’s, but new Whole Foods, Earth Faire, Lucky’s Market stores and their own local “healthy supermarkets.”

    In the future, as Thanksgiving approaches, I will go see about finding a vegan friendly fried onion mix. I did check to see if Fresh Market (which we do have, not far from me) had such a mix, but they didn’t.

    I do definitely recommend this recipe for anyone seeking a less fattening and sodium laden Green Bean Casserole recipe than the ones relying upon canned concentrated soups like those offered by Campbell’s or store brands.

    It is no harder to use almond, rice, hemp, soy, cashew or other such alternate milk substitute than it is to use one of those canned soups and it is much healthier to use one of those instead.

    This recipe was a great success and well liked by everyone sitting at our holiday table.

    • Maria N says

      French’s fried onion recipe has appeared to change since this recipe was published and is dairy free. They’re much more convenient to find.

  135. Alyssa says

    I made this for Thanksgiving dinner and it was a hit with the whole table (vegans and non-vegans alike!) Since my brother and I don’t like mushrooms I subbed them out for seitan… it was sooo delicious. Will definitely be included in future Thanksgiving menus :)

  136. Risa says

    I made this yesterday for Thanksgiving, & I turned it in to a Broccoli Cassarole by adding a little over 1lb of steamed Broccoli instead of green beans !!! It was our favorite part of the meal!!! We also added a few Dollops of Vegan Mayo too , it gave it a nice little creamy tang! But everything else We followed to a T and it’s a total do again!!!

  137. Ashley says

    I made this recipe this year (2018) for thanksgiving for a family member that is lactose intolerant, I substituted the almond milk for regular lactose free whole milk. It came out really good, if people weren’t told it was vegan/lactose free version they wouldhave thought it was a normal/regular version. I will definitely be making this again at Christmas and next year.