Thanksgiving Series: Green Bean Casserole


Green Bean Casserole is about as traditional Thanksgiving as you can get, so today I’m sharing my vegan version of the classic. There are two types of Thanksgiving diners; those who like Green Bean Casserole and those who don’t. It seems to be a pretty polarizing dish but I’m certain I can turn any non believer into a GBC lover with this recipe. For starters, it is much healthier than the traditional take on the dish. There is much less fat, no cholesterol, and I opted to use fresh green beans. This recipe is also really fast and easy, which is a must when there’s so many other things to be cooked and prepped; it only takes up oven space for about 10 minutes. This casserole is creamy and super flavorful and savory. The french fried onions add a nice crunch to the dish and it’s a great way to make your Thanksgiving a little more green.


Click the continue reading button below to see the recipe!


  • 1 1/2 cups soy milk (or other milk alternative)
  • 1 cube veggie bouillon
  • 1-2 tablespoons olive oil (for sautéing)
  • 1/2 cup diced yellow onion
  • 1 cup chopped mushrooms (I used white button mushrooms)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2-1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 cups green beans (canned, frozen or fresh)
  • 2 cups + 1 cup french fried onions (2 cups for the filling, 1 for the topping) This amounts to about 2 packages


Preheat your oven to 350 degrees.

In a medium pot, heat the soy milk and veggie bouillon cube, stirring until the cube dissolves. Turn heat on low, or off if it begins to burn or boil.

Next, sauté the onions and mushrooms until the onions are translucent. Add the spices and mix.


In a small bowl, mix the cornstarch and water together to make a thickener. Add to the milk/bouillon mixture and stir quickly.

Add the green beans, mushrooms, and onions and mix well. Add 2 cups of the french fried onions, 1/2 cup at a time and stir.



Pour the mixture into a casserole dish (I used an 8 inch square) and top with 1 cup (or more or less) of french fried onions.



Bake for about 12-15 minutes. Serve warm and hope there’s enough for seconds!




2 thoughts on “Thanksgiving Series: Green Bean Casserole

  1. Pingback: Thanksgiving Series: Pomegranate Mule | Bacon and Brussels

  2. Pingback: Thanksgiving Series: Twice Baked Potato Casserole | Bacon and Brussels

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