No Mushroom Green Bean Casserole ~
An easy green bean casserole dish even the mushroom haters will love!
Green beans baked in a creamy sauce and topped with homemade Crispy Fried Onions. Perfect for the Thanksgiving table and throughout the holiday season.
Serve with Roasted Vegetable Wellington and Homemade Cranberry Sauce.
Vegan Green Bean Casserole – No Mushrooms!
The mushroom haters in my family have declared this the best green bean casserole! Unlike classic green bean casserole, this easy recipe contains no canned soup and, most importantly, no mushrooms whatsoever.
I like this recipe because it’s a twist on traditional green bean casserole and a great make-ahead dish. The casserole can be assembled in advance, then brought to room temperature and baked the next day. If you choose to prep this dish the day before, store the onion topping in an airtight container, then sprinkle it on right before baking.
Frozen green beans are my personal preference for this recipe because they’re convenient and already have the perfect texture for this casserole.
You can certainly use fresh green beans, but it’s really not necessary. If you do use fresh beans, make sure to slice them extra thin. Otherwise, they may not cook all the way through. Alternatively, you can
blanch fresh green beans on the stovetop by adding them to a pot of boiling water just long enough to turn bright green, then transfer to an ice bath to stop the cooking process. Drain and proceed with the recipe.
Canned green beans are not recommended because no one wants mushy green beans for Christmas or Thanksgiving dinner.
Ingredients for No Mushroom Green Bean Casserole
You will need the following:
- For the Onion Topping:
- 1 1/2 cup yellow onion, thinly sliced into rings and quartered
- 1/2 cup mild-flavored plant milk, such as oat or unsweetened almond
- 1 cups all-purpose flour
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1 cup vegetable oil, for frying
- For the Casserole:
- Non-stick cooking spray
- 3 tablespoons vegan butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1 cup vegan cheddar cheese, divided
- 1 cup vegan sour cream
- 32 ounces frozen French-style green beans, thawed
How to Make No Mushroom Green Bean Casserole
STEP ONE: Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick cooking spray and set aside.
For the Onion Topping:
STEP TWO: Next to the onion slices, set up your assembly line: Into a medium-size mixing bowl, add the plant milk. Soak onion slices in the milk for 5 minutes.
STEP THREE: In a second medium-size mixing bowl, stir together the all-purpose flour, garlic powder, onion powder, sea salt, and ground black pepper.
STEP FOUR: Add a handful of onions to the flour mixture and toss gently to coat. Remove to a plate and repeat with the remaining onions, working in batches until all onion slices are coated.
STEP FIVE: Into a large skillet over medium-high heat, add the vegetable oil. When the oil is hot, work again in batches, adding a handful of onions each time. Allow onions to cook mostly undisturbed, stirring only as needed until golden brown. Move cooked onions onto a paper towel-lined plate to drain. Season lightly with salt, to taste. Set aside.
For the Casserole:
STEP SIX: Set a large pot on the stovetop over medium heat and add the butter. When the butter is melted, whisk in the flour, thyme, salt, garlic powder, onion powder, and black pepper and remove from heat.
STEP SEVEN: Stir in 1/2 cup of cheddar cheese and all of the sour cream until sour cream iis smooth. Add the green beans and half of the onions, then toss to coat thoroughly. Adjust seasoning to taste.
STEP EIGHT: Transfer the green bean mixture to the prepared baking dish. Sprinkle with the remaining 1/2 cup of cheese and the remaining onions. Bake for 25-30 minutes, until heated through. Serve hot.
Storage
- Leftover green bean casserole should be covered with plastic wrap or stored in an airtight container in the refrigerator.
More Holiday Recipes You’ll Love
- Pesto Sweet Potato Casserole
- Vegan Green Bean Casserole (with fresh mushrooms!)
- Vegan Cream of Mushroom Soup Substitute
- Brown Sugar Pumpkin Pie
- Vegan Brown Gravy
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No Mushroom Green Bean Casserole
Ingredients
For the Onion Topping:
- 1 1/2 cup yellow onion thinly sliced into rings and quartered
- 1/2 cup mild-flavored plant milk such as oat or unsweetened almond
- 1 cups all-purpose flour
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1 cup vegetable oil for frying
For the Casserole:
- Non-stick cooking spray
- 3 tablespoons vegan butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1 cup vegan cheddar cheese divided
- 1 cup vegan sour cream
- 32 ounces frozen French-style green beans thawed
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick cooking spray and set aside.
For the Onion Topping:
- Next to the onion slices, set up your assembly line: Into a medium-size mixing bowl, add the plant milk. Soak onion slices in the milk for 5 minutes.
- In a second medium-size mixing bowl, stir together the all-purpose flour, garlic powder, onion powder, sea salt, and ground black pepper.
- Add a handful of onions to the flour mixture and toss gently to coat. Remove to a plate and repeat with the remaining onions, working in batches until all onion slices are coated.
- Into a large skillet over medium-high heat, add the vegetable oil. When the oil is hot, work again in batches adding a handful of onions each time. Allow onions to cook mostly undisturbed, stirring only as needed until golden brown. Move cooked onions onto a paper towel-lined plate to drain. Season lightly with salt, to taste. Set aside.
For the Casserole:
- Set a large pot on the stove top over medium heat and add the butter. When the butter is melted, whisk in the flour, thyme, salt, garlic powder, onion powder, and black pepper and remove from heat.
- Stir in 1/2 cup of cheddar cheese and all of the sour cream until sour cream iis smooth. Add the green beans and half of the onions, then toss to coat thoroughly. Adjust seasoning to taste.
- Transfer the green bean mixture to the prepared baking dish. Sprinkle with the remaining 1/2 cup of cheese and the remaining onions. Bake for 25-30 minutes, until heated through. Serve hot.
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