Vegan Green Bean Casserole

Creamy vegan green bean casserole made with dairy-free condensed cream of mushroom soup, frozen green beans, and crispy gluten-free fried onions.

Course Side Dish

Cuisine Vegan

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 243kcal

3 cups Dairy-Free Condensed Cream of Mushroom Soup 1 batch; use at condensed consistency
36 oz frozen green beans
12 oz gluten-free French fried onions choose a vegan product labeled gluten-free; divided

Bring a large pot of water to a boil. Add the frozen green beans straight from the freezer. Once the water returns to a boil, cook for 5 minutes.
Drain the green beans well in a colander, then return them to the pot.

Preheat the oven to 350°F.
Add 3 cups of the condensed cream of mushroom soup and half of the fried onions to the green beans. Stir until everything is evenly coated.
Transfer the mixture to a 13 × 9-inch casserole dish and bake for about 25 minutes, until hot and bubbling. If the casserole is going into the oven cold from the refrigerator, allow extra time for the filling to become hot and bubbling.
Remove the casserole from the oven and stir well. Spread the remaining fried onions evenly over the top.
Return to the oven and bake for about 10 minutes, until the onions are golden and crisp.

Timing: The 45-minute total assumes the dairy-free condensed cream of mushroom soup is already prepared.
Make ahead: Refrigerate the prepared mushroom soup for up to 3–4 days. Boil the beans and assemble the casserole up to one day ahead, refrigerating promptly. Keep the final half of the fried onions separate until after the first bake. A cold casserole needs extra oven time for the filling to become hot and bubbling.
Fried onions: Choose a product that is both vegan and labeled gluten-free. Many standard fried onions contain wheat; a gluten-free label alone does not establish that the product is vegan.
Fresh green beans: The tested method uses frozen green beans. If using fresh, trim them and boil until crisp-tender before assembling the casserole.
Storage: Refrigerate leftovers promptly in shallow, covered containers, within 2 hours. Use within 3–4 days.
Reheating: Reheat uncovered at 350°F until the center reaches 165°F. The topping softens in the refrigerator; uncovered reheating helps it regain some crispness.