Description
A creamy, comforting green bean casserole topped with savory vegan bacon and golden onions. This timeless side dish balances tender green beans, zesty mushroom sauce, and crispy, smoky vegan bacon for a crowd-pleasing holiday or family meal.
Ingredients
2 pounds green beans, fresh or frozen (thawed)
8 strips vegan bacon (crumbled or cut into 1/2″ pieces)
2 (10.5 ounce) cans cream of mushroom soup
1/2 cup whole milk
2 tablespoons soy sauce (low sodium)
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon black pepper
1 (11 ounce) can French’s Fried Onions (divided for topping and crispy coating)
Instructions
Preheat oven to 375°F (190°C)
Blanch fresh green beans in boiling water for 2-3 minutes or steam until tender (skip if frozen)
Drain and spread on a baking sheet to cool slightly
In a large bowl, combine cooled green beans with cream of mushroom soup, milk, soy sauce, onion powder, garlic powder, and black pepper
Stir in vegan bacon until evenly distributed
Transfer mixture to a greased 9×13″ casserole dish
Top with 2/3 of the French’s Fried Onions
Bake for 25-30 minutes until golden and bubbly
Remove from oven, sprinkle remaining onions on top
Return to oven for 5 minutes until onions are crispy and golden
Notes
Vegan bacon adds robust umami without pork; adjust seasoning to taste
Use extra-virgin olive oil for sautéing onions if preferred
Casserole keeps in airtight container for 3-4 days
Freeze uncooked mixture (add onions before baking) for up to 2 months
- Prep Time: 20
- Cook Time: 35
- Category: Side Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 220
- Sugar: 4g
- Sodium: 6g
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg