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Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 20 mins
Cal/Serv:
377
We're super into the onion topping on this casserole—it's broiled in the oven with a touch of oil but so much more fragrant and vibrant in flavor than the fried ones that come in a can. Everyone's broiler is different, though, so keep a close eye on them while they're crisping up. If you'd rather bake and skip the broiler, simply preheat your oven to 375° and let it roast until golden, checking in every 10 minutes or so to give everything a flip for even cooking. You will be rewarded with super flavorful "fried" onions that you'll want to make again and again.
For the ultimate creamy bite, we make a DIY vegan version of condensed cream of mushroom soup with fresh mushrooms, shallots, and almond milk. Be sure to bring your almond milk to room temperature before using, and stream it in gradually to avoid clumps in your roux. Additionally, please taste as you cook and simmer away to a properly thickened texture, adding more salt and pepper as you see fit! Seasoning is often the difference between a mediocre dish and a great dish, and we recommend at least 1/4 teaspoon salt for your roux here.
If you want to bake in a casserole dish, a deep 10" round dish is the perfect size. If you'd like to wash fewer dishes, cook everything in a cast-iron skillet that is oven-safe and bake directly in that skillet!
Looking for more vegan Thanksgiving sides? Check out our vegan mashed potatoes! They're loaded with rosemary and garlic. SO. GOOD.
Once you've made a batch of this casserole, drop us a comment down below and let us know how you liked it!
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Ingredients
For the onion topping
- 1
small onion, thinly sliced
- 1 Tbsp.
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
- 3 Tbsp.
all-purpose flour
- 2 Tbsp.
panko bread crumbs
For casserole
- 1 lb.
green beans, trimmed
- 6 Tbsp.
extra-virgin olive oil, divided
- 2
medium shallots, finely chopped
- 8 oz.
sliced mushrooms
Kosher salt
Freshly ground black pepper
- 2
cloves garlic, minced
- 1/4 cup
all-purpose flour
- 3 cups
almond milk
Directions
Onion Topping
- Step 1Preheat oven to broil on medium and line a medium baking sheet with aluminum foil. In a medium bowl, toss onion with olive oil and season with salt and pepper. Add flour and Panko and toss to coat onions. Broil, tossing every 2 to 3 minutes, until onions are crisp and golden, about 6 to 8 minutes in total. Turn oven down to 375°.
- Step 2Prepare an ice bath. In a large pot of heavy salted boiling water, add green beans and cook until bright green, 3 to 4 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl.
Casserole
- Step 1In a large skillet over medium heat, heat 2 tablespoons olive oil. Add shallots and cook, stirring occasionally until tender, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic then transfer mixture to the bowl with the green beans.
- Step 2Heat remaining 4 tablespoons of olive oil in the same skillet over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in almond milk and bring to a simmer. Cook until thickened, about 4 minutes. Remove from heat, season to taste with salt and pepper, then add green bean mixture and toss until even combined.
- Step 3Transfer mixture to a medium casserole dish. Bake until warmed through and bubbling around the edges, about 20 minutes. Top with "fried" onions and bake 5 minutes more.
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