Green Bean Casserole with Crispy Onion Topping Recipe
🔪Prep Time: 15 minutes (not including time to make Cream of Mushroom Soup)
👩🍳Cook Time: 25 minutes
Olive oil spray
1 pound fresh green beans, trimmed
Cream of Mushroom Soup
1 tablespoon vegan butter (soy-free if necessary)
1 sweet onion, quartered and thinly sliced
¾ cup vegan panko bread crumbs (gluten-free if necessary)
½ teaspoon garlic powder
½ teaspoon salt
3 tablespoons nutritional yeast, optional
1Preheat the oven to 400°F . Lightly spray a 9 × 13-inch baking dish with olive oil.
2Place the green beans in a steamer basket over a pot of boiling water and cover. Steam for 5 minutes, then transfer to a large bowl. Pour the soup into the bowl and stir to combine. Set aside.
3Place the green beans in a steamer basket over a pot of boiling water and cover. Steam for 5 minutes, then transfer to a large bowl. Pour the soup into the bowl and stir to combine. Set aside.
4While the green beans are steaming, melt half of the butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, 5 to 7 minutes. Transfer the onions to a medium bowl. (Don’t bother to clean the pan.)
5Melt the remaining butter in the frying pan and add the bread crumbs. Cook, stirring frequently, until the crumbs are crispy. Stir in the garlic powder and salt and remove from the heat. Add to the onions along with the nutritional yeast (if using). Stir to combine.
6Pour the green bean mixture into the prepared baking dish. Spread the onion mixture over the top.
7Bake for 25 minutes, or until the topping is crispy and the casserole is bubbly. Serve immediately.
8Leftovers will keep in an airtight container in the fridge for 3 to 4 days.
9To prepare this in advance, bake the casserole without the topping for 25 minutes. Refrigerate until ready to serve. Prepare the onion topping, spread it on the top, and bake the casserole at 400°F for 15 to 20 minutes, until heated through.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.