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Vegan Green Bean Casserole

Now everyone can enjoy this classic Thanksgiving side. Just a few small tweaks make this a vegan green bean casserole, but no one will know the difference! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    16 servings


  • 8 ounces sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 3 cups dairy-free sour cream
  • Browning sauce, optional
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 packages (12 ounces each ) frozen cut green beans, thawed
  • 4 cups shredded dairy-free cheddar-flavored cheese
  • 1/4 cup dairy-free buttery spread
  • 1 cup crushed Ritz crackers
  • 1 cup french-fried onions, coarsely chopped


  • Preheat oven to 350°. In a large skillet, saute mushrooms and onion in oil over medium heat until tender. Add garlic; cook and stir 1 minute. Stir in the sour cream, browning sauce if desired, salt and pepper until blended. Add green beans and cheese; stir to coat. Transfer to a greased 13x9-in. baking dish.
  • In a small bowl, melt buttery spread. Stir in crushed crackers and fried onions; sprinkle over casserole. Bake until bubbly and top is golden brown, 25-30 minutes.
Nutrition Facts
3/4 cup: 327 calories, 23g fat (11g saturated fat), 0 cholesterol, 944mg sodium, 26g carbohydrate (2g sugars, 2g fiber), 3g protein.

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