Green Bean Casserole

Green Bean Casserole was honestly something I never liked growing up. That super congealed cream of mushroom soup and overly cooked canned green beans just were never my thing. This one however… is one I can get behind. It’s basically green beans and mushrooms in an Alfredo sauce with crispy onions on top. Sign me the fuck up!

First, let’s make our cream sauce. Add your butter to a sauce pot over medium heat until melted. Then add in your flour and whisk until a roux forms, cook for 1-2 minutes while stirring. Slowly add in your almond milk while whisking the whole time, until well combined. Add in your nutmeg, salt / pepper, cream cheese and parmesan. Bring to a boil, reduce to a simmer and allow to cook until its thickened slightly (to like a thin pancake batter consistency).

Next, the mushrooms. In a pan over medium high heat, add your butter. Once melted, add in your sliced mushrooms. Season with salt and pepper, and cook over relatively high heat until the mushrooms have soaked up the butter and are nice and golden brown.

Add your trimmed and cleaned green beans to your baking dish & season with salt and pepper. Then add your mushrooms on top, and then your cream sauce (just enough to cover the beans and mushrooms). Add some extra vegan parmesan and black pepper if desired, cover with foil, and place into a 400F preheated oven. Cook for roughly 45 minutes, until the green beans are tender and the sauce has thickened more.

After about 45 minutes, remove the foil & sprinkle over your crispy onions. Place back in the oven, uncovered, for about 15 minutes or so until crispy and bubbling. Allow to cool for at least 10 minutes before serving so that the sauce can set & thicken.

And that’s it! A super easy and HECKIN DELICIOUS green bean casserole that’s so much better than the traditional one. Only takes a few steps to really elevate this dish, and dang is it worth it. As always, if you make this tag me on instagram @plvntfood / #plvntfood so I can like & share your recreations! Love y’all from the bottom of my cold little heart.

Green Bean Casserole

This VEGAN Green Bean Casserole is the absolute perfect side dish for Thanksgiving, and it's way more elevated than your traditional casserole.

Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

Cream Sauce

  • 4 tbsp vegan butter
  • 4 tbsp all purpose flour
  • 3-4 cups regular unsweetened almond milk
  • 1 container plain vegan cream cheese
  • 1 tsp ground nutmeg
  • salt / pepper to taste
  • 1/4 cup vegan parmesan or nutritional yeast

Other Ingredients

  • 1-2 pounds green beans trimmed and cleaned
  • 3 large handfuls baby bella mushrooms sliced thin
  • 4 tbsp vegan butter
  • salt / pepper to taste
  • 1/2-1/3 cup fried onions

Instructions

Cream Sauce

  1. Add your butter to a sauce pot over medium heat until melted. Then add in your flour and whisk until a roux forms, cook for 1-2 minutes while stirring.

  2. Slowly add in your almond milk while whisking the whole time, until well combined. Add in your nutmeg, salt / pepper, cream cheese and parmesan. Bring to a boil, reduce to a simmer and allow to cook until its thickened slightly (to like a thin pancake batter consistency)

Casserole

  1. Preheat your oven to 400F

  2. Add your trimmed green beans to a baking dish, season with salt & pepper and set aside.

  3. In a pan over medium high heat, add your butter. Once melted, add in your sliced mushrooms. Season with salt and pepper, and cook over relatively high heat until the mushrooms have soaked up the butter and are nice and golden brown.

  4. Add your mushrooms on top of your green beans, then pour over your cream sauce just until the green beans and mushrooms are covered. Sprinkle over some more vegan parm if desired. Cover with foil & place into your preheated oven for 45 minutes or so until the green beans are tender and the sauce has thickened.

  5. Remove the foil, sprinkle over the fried onions, then place back into the oven and bake for an additional 15 minutes uncovered.

  6. Remove from the oven and allow to cool for 10 minutes before serving.

Recipe Notes

*You can make this recipe gluten free by using gluten free flour for the roux and gluten free fried onions (which you may have to make yourself) for the topping.

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