Celebrate Thanksgiving this year with a twist on a tradition: Fresh Green Bean Casserole, which is made with completely fresh ingredients, including a homemade cream of mushroom soup. This vegan recipe is the perfect side dish for a Thanksgiving or Christmas feast.
Y’all know me and my food philosophy: I’m all about putting spins on classics and traditional recipes.
Which is why this recipe–Green Bean Casserole–should be recognizable to all.
Except this rendition of the holiday classic calls for all fresh ingredients and is vegan. #yourewelcome
I’ll be honest with y’all, though, because truthfully, I really don’t like mushrooms. It’s a texture thing, and while I’ve always enjoyed dishes flavored with mushrooms, I think they’re a little slimy and gross when whole.
Which is why they’re chopped up reaaaaaaaaally fine in this here casserole because the mushrooms add incredible flavor to this Fresh Green Bean Casserole.
Looking for a stellar Thanksgiving recipe, but need some inspiration? My Absolute BEST Thanksgiving recipes index is here to help!
Tools you’ll need to make this Green Bean Casserole from Scratch
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- Dutch oven
- Spider strainer to lower the green beans into the water to steam. You can also remove them with this, too, or just use a regular colander.
- Food processor
- Liquid measuring cup
- Casserole dish
How to Make Fresh Green Bean Casserole from Scratch
Cook the Green Beans
First and foremost, you’ll trim your green beans. You can use a pair of kitchen shears or a sharp knife.
On the stovetop, bring a large pot of water to a boil over high heat. Season this with a generous pinch of salt. I like to season the water because it gives a little extra flavor to the beans, and since they don’t boil for long, you can make that a big pinch of slat.
When the water is at a rolling boil, gently lower the beans into it.
Boil the beans until crisp tender. This will take 6-10 minutes, depending on your stovetop and how high you’ve got it cranked to.
Keep an eye on the green beans because we still want them to have a snap! Mushy green beans are no bueno for a casserole like this, where we want the fresh green beans to shine.
When the green beans are done, drain them in a colander and set ’em aside for later.
Make the Topping
This part is pretty easy to do while the green beans are cooking since you’ll be decently close to your stovetop to keep an eye on ’em.
You need to slice the onion thin. What I do is chop the onion in half, remove the ends and the peel, and then use my knife to slice them suuuuuuuuper thin. Like, French Onion Soup thin. You can also use a mandoline if you’re braver than me. 😉
When the onions are sliced, toss them in a large bowl with the panko and the salt, and then set ’em aside.
Make the Mushroom Sauce
Before you start making the mushroom sauce, please, please, please chop and measure out your ingredients for it. I’ve enjoyed using the food processor for this step, as we’ll need chopped onion, mushrooms and garlic, and having them as fine as possible is a good thing.
Once all your ingredients have been chopped, measured and set beside your stovetop, get to work on the sauce!
Over medium-high heat, warm the olive oil in the same pot that the green beans cooked in. (We’re going for less dishes, y’all.)
Add the chopped onion, mushrooms and garlic to the pan. Season ’em well with salt and pepper, then cook until the onion is translucent. Depending on your stovetop and the strength you’ve got it going, this can take anywhere from 6-8 minutes. The key to this part is continually stirring your pot with a wooden spoon so that nothing sticks to the bottom.
When the onion is translucent, remove the veggies from the pan, and set ’em aside in a bowl.
Place the pot back on the stovetop over medium heat. Sprinkle in the flour, stirring to combine it with the leftover oil used to cook the veggies. This is going to be our roux, and it will thicken the sauce, so please, don’t skip this step.
When the roux is golden brown, pour in the broth, ¼ cup of almond milk and the seasonings. That means the Mural of Flavor, parsley, paprika and hot sauce.
Bring the ingredients to a simmer, then pour the rest of the nondairy milk into the pan.
Stir constantly until the loquid has thickened. Once this happens, add back in the vegetables, and taste the sauce. If it needs any extra seasoning, like more salt and pepper or maybe another dash of hot sauce, now is your chance, so do it!
Once the sauce tastes good and is nice and thick, remove it from the heat.
Put the green bean casserole together and bake it
Preheat your oven, and spray a baking dish with nonstick baking spray.
Pour the steamed green beans into pot with the mushroom sauce. Using tongs or a large spoon, toss the green beans with the sauce to ensure they’re all coated.
Pour the green bean casserole into the prepared baking dish. Sprinkle the topping ingredients on top of it, and transfer to the preheated oven.
Bake for 30-35 minutes, or until bubbly, brown and delicious.
Enjoy warm with your other favorite Thanksgiving side dishes!
Erin’s Easy Entertaining Tips
Green Bean Casserole is an American Thanksgiving staple, and the beauty of any casserole is that you can make it in advance!
Here are some tips and tricks that I’ve picked up along the way to making this Vegan Green Bean Casserole even easier when you’re entertaining:
- Make it ahead of time. If you have time 2-3 days before you’re hosting Thanksgiving (or any given event where you might serve this casserole), put it together then. Steam the green beans, and make the mushroom sauce. Pour them into the casserole dish, and cover with plastic wrap. The day you’re making the casserole, make the topping, sprinkle it on and then bake it until bubbly and delicious.
- Customize the flavors for your palate (and your guests, too!) We love, love, love this casserole because it’s bursting with flavor. But if you don’t like spice, that’s OK, too! Use less of the Mural of Flavor (or skip it all together, focusing more on salt and pepper.) Skip the hot sauce, too, if that’s not your thing.
- Don’t skimp on the crunchy topping! We pile it high on ours because our family members love the topping, which is made with sliced onions and panko. What’s not to love about it?
Frequently Asked Questions
Can I mix up Green Bean Casserole the night before my event?
Yes, you absolutely can and should. Quite honestly, you can do this a few days in advance. Just don’t mix up the topping OR sprinkle it on top of the casserole until you’re about to bake it, as it will get soggy hanging out in the fridge.
If you make this in advance, simply cover with plastic wrap and store in the fridge until it’s time to bake.
What substitutions can I make in this Vegan Green Bean Casserole recipe?
- You can use any type of non-dairy milk in this casserole. If you’re not feeding vegans or people with lactose intolerance, you can use cow’s milk, too.
- I hear that cassava flour is good for making a roux, so if you want to make this Fresh Green Bean Casserole gluten free, substitute out the all-purpose flour with cassava flour.
- Mural of Flavor is a salt-free poultry seasoning that I love in everything from Penzey’s. If you can’t find it, you can use another type of poultry seasoning. (Even though there is no poultry in this dish.)
What goes well with Green Bean Casserole?
- Bourbon Butter Sweet Potatoes
- Stovetop Sausage Stuffing
- Creamed Cornbread Casserole
- Fuji Apple Salad
- Garlic Parmesan Mashed Potato Casserole
Quick Tips and Tricks for Making Fresh Green Bean Casserole
- Store it in the fridge, covered in plastic wrap or in a food safe container.The topping won’t be as crispy when you store it in the fridge, but it still tastes pretty darn delicious.
- Substitution alert: You can use basically any non-dairy milk in this casserole, so long as it’s unsweetened. (The package will say this, so look out for it at the grocery store!) I don’t advise using coconut cream, as that’s suuuuuuper creamy and a little more decadent than the original recipe calls for.
Here’s how you make this dish:
Celebrate Thanksgiving this year with a twist on a tradition: Fresh Green Bean Casserole, which is made with all-fresh ingredients and vegan. It's a perfect side for a Thanksgiving feast.
- 2 lbs. green beans, fresh and trimmed
Crispy Onion Topping
- 1 onion, large
- ¼ cup panko bread crumbs
- ½ teaspoon kosher salt
- 3 tablespoons extra virgin olive oil
- ½ lb. white mushrooms, finely diced
- ½ small onion, finely diced
- 1 garlic clove, finely minced
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 1/3 cup unbleached all-purpose flour
- ¾ cups unsweetened almond milk, divided
- 1 ½ cups vegetable stock, low-sodium if possible
- 1 teaspoon Mural of Flavor seasoning
- ½ teaspoon dried parsley
- ½ teaspoon ground paprika
- 1 teaspoon Louisiana hot sauce
- First, trim the green beans with a pair of kitchen shears or a sharp knife.
Cook the Green Beans
- Bring a large pot of water to a boil over high heat. Season with a generous pinch of salt.
- When the water is boiling, gently lower the green beans in the water. Boil them until crisp tender, around 6-10 minutes, depending on your stovetop. (Keep an eye on them because we do not want mushy green beans!)
- Drain the steamed green beans in a colander and set aside for later.
Make the Topping
- While the beans are cooking, slice the onion for the topping thinly.
- Toss in a large bowl with the panko bread crumbs and ½ teaspoon of salt, and set aside.
Make the Mushroom Sauce
- Chop and measure out all the ingredients for the sauce, and place them near your stovetop. You can use the food processor to speed up this process.
- Using the same large pot that the green beans cooked in, heat the olive oil over medium-high heat.
- Add the chopped onion, mushrooms and garlic to the pan. Season generously with salt and pepper, and cook until the onion is translucent, about 6-8 minutes, depending on your stovetop. Continually stir this, as you don't want your veggies to stick to the bottom of the pan.
- Remove the vegetables from the pan and set aside.
- Place the pot back on the stovetop on medium and add the flour. Stir over the heat until it has combined with the leftover fat in the bottom of the pan to create a roux. This is going to thicken our sauce.
- When the roux has been made, add the broth, ¼ cup of almond milk and the seasonings for the mushroom sauce. Simmer lightly.
- When the mixture begins thickening, pour the rest of the non-dairy milk into the sauce.
- Stir until it has thickened, then add back in the mushroom/onion/garlic mix. (Now is the point to taste your mushroom sauce. Feel free to add any additional seasonings, as this'll be the last time you season it!)
- Remove the mushroom sauce from the heat.
Put together and bake the casserole
- Preheat the oven to 350°F. Spray a baking dish with nonstick baking spray, and set aside.
- Toss the green beans in the mushroom sauce, still in the pan, and stir until the beans are coated.
- Pour into the prepared baking dish. Sprinkle the topping on top of the casserole.
- Place in the preheated oven, and bake for 30-35 minutes, or until bubbly, brown and delicious.
- Enjoy warm!
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Serving Size:1 serving
Amount Per Serving: Calories: 190 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 345mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 4g Sugar: 6g Sugar Alcohols: 0g Protein: 5g