I don’t known about you, but at my house we only make green bean casserole for Thanksgiving or Christmas. So, to us, it’s a special holiday dish.
Since becoming vegan, I hadn’t had any green bean casserole because of the dairy in canned cream of mushroom soup. But this year, Mr. Key Lime said the only thing he wanted for Christmas was green bean casserole. So, I kind of had to get my act together and make a vegan version.
You can use this link to find the great vegan condensed cream of mushroom soup recipe I used in my casserole. The other vegan ingredients you’ll need are Worcestershire sauce and the fried onions or onion rings. Vegan Worcestershire sauces, such as Annie’s, are available in stores and online. You can also use soy sauce in place of Worcestershire sauce. I found a good list of available vegan onion rings here. I use the Alexia brand frozen onion rings and they have great flavor and crispiness.
One thing you need to be aware of is the cooking time recommended on the package for the onion rings. The casserole cooks for a total of 30 minutes. You need to cook it without the onion rings on top for the first part of that time. Subtract the cooking time for the onion rings from 30 minutes, then cook the casserole first without the onion rings for that remaining time. Then remove the casserole from the oven, add the topping onion rings, and bake for the time recommended on the onion ring package.
The main part of the dish will bake and become bubbly no matter what, but you definitely want the onion rings to be crisp and browned. Be sure to keep the onion rings used for a topper in the freezer until ready to bake. The onion rings that you chop to add to the recipe don’t need to stay frozen.
I’ve included salt as an optional ingredient, to taste. Whether you need it or not will depend on your soy or Worcestershire sauce, and the saltiness of your cream of mushroom soup.
You can bake this in either a 9 x 13-inch baking dish, which makes a casserole about 1 inch deep, or use a 9 x 9 baking dish. I used a 9 x 13 inch dish to add more onion rings on top. For extra onion rings, you can always bake some on the side and add them as you serve the dish.
This recipe couldn’t be easier to make! Just mix and bake. You can’t go wrong.
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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- 2 cups vegan cream of mushroom soup (see recipe link, above)
- 4 cups canned green beans about 2-1/2 15-ounce cans
- 1/4 cup oat milk* or other plant based milk
- 1 teaspoon vegan Worcestershire sauce or soy sauce
- 1/8 teaspoon black pepper
- onion powder to taste, optional
- salt to taste, optional
- 2 cups frozen onion rings with 1 cup broken into 1/2 to 3/4 inch pieces
Ingredients
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- If using fresh green beans, cook in lightly salted boiling water about 10 minutes, or until tender. Drain and set aside.
- Preheat oven to 350° F. Lightly oil a 9 x 13-inch or 9 x 9-inch casserole dish.
- Chop or break up 1 cup of the frozen onion rings into smaller pieces. Set aside.
- In a medium mixing bowl, stir together the cream of mushroom soup, green beans, oat milk, Worcestershire sauce, and black pepper. Combine well. Taste to see if additional salt is needed (or onion powder and/or garlic powder). Stir in the broken onion ring pieces.
- Pour into a casserole dish. Bake 10 minutes (or the required time without the onion rings on top).
- Remove the casserole, top with frozen onion rings, and bake for the time specified on the onion ring packaging, until the onion rings are golden brown and the casserole is bubbly.
- Serve warm. This dish will keep in the refrigerator for about one week.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
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