Vegan Parmesan Bacon Green Bean Casserole

Recipe by Curvy Carbivore (@curvycarbivore)

Yield: 9 x 9 dish | Prep time: 30 min

Cook time: 1 hour | Total time: 1 hr 30 min

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This Vegan Parmesan Bacon Green Bean Casserole is the ultimate dairy-free holiday side dish: creamy, savory, and packed with flavor. Fresh green beans are baked in a rich, plant-based mushroom soup, and the bacon and parmesan make it extra flavorful. It’s a modern twist on the classic green bean casserole that’s perfect for Thanksgiving, Christmas, or any cozy dinner. Whether you’re serving a fully vegan holiday meal or just adding a delicious dairy-free option to your table, this casserole delivers comfort, crunch, and serious flavor.

Ingredients :

• 3 cups green beans (24 oz)

• 3 tbsp olive oil

• 4 cups mushrooms (8 oz)

• 1/2 cup onion (4 oz)

• 2 cloves garlic

• 1/4 cup flour (I used All Purpose flour)

• 2 cups unsweetened dairy-free milk (16 oz)

• 1/3 cup vegan parmesan cheese (shreds or grated are both fine)

• 8 strips vegan bacon (I used the LightLife Smart Bacon)

• 1 tbsp mustard seed powder

• 1.5 tsp salt

• 1/2 tsp black pepper

• 2 cups french fried onions

  • The above yields a 9x9 dish; see notes for 9x13 size

Directions:

• Begin by making the mushroom soup.

• Finely dice the mushrooms, onion, and garlic. Using a food processor to pulse/chop for this part makes it much faster.

• Add all to a large pot, along with the olive oil, and cook until the mushrooms are soft and the onion is translucent.

• Sprinkle in the flour, and mix making sure all the veggies are evenly coated.

• Cook for 3-4 minutes, or until the flour is slightly browned. It's going to be one big mushy mess at this point. Try to stir as best as you can.

• Add in the milk slowly, 1 cup at a time, while stirring to make sure the flour gets distributed evenly.

• Bring to a low boil, then reduce the heat, and simmer for about 20 minutes until the soup slightly thickens. Make sure to stir occasionally so the bottom doesn't brown.

• While the soup simmers, prepare the bacon.

• Lightly cook the bacon according to the instructions on their package.

  • Note: half is going in the casserole, and half is used for a topping.

• Let the bacon cool and get crispy, then add all to a food processor. Pulse so the bacon becomes crumbled. If you don't have a food processor, you can crumble the bacon by hand.

• Save half of the bacon crumbles for topping and set aside.

• Next, prepare the green beans.

• Trim and clean the green beans, then cut them all into about 2-inch length pieces.

• Now it's time to assemble the casserole.

• First, add half of the chopped bacon and all the parmesan cheese to the mushroom soup. Stir so it blends in evenly.

• Next, add the green beans to the soup and stir until they're coated evenly.

• Transfer green bean soup mixture to a baking dish.

• Gently pour the entire mixture into a 9 x 9 dish.

• Bake in a 350° F oven for 30 minutes, then remove it from the oven and stir.

• Top with the other cup of french fried onions.

• Place back in the oven and bake for another 10 minutes until the casserole bubbles.

• Remove from the oven and let it rest for about 5 minutes before serving.

• Sprinkle the servings with the extra bacon crumbles

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Tips and Tricks:

• For a 9 x 13 baking dish size, you can 1.5x the ingredients (ie: increase 3 cups green beans to 4.5 cups, 2 cups of milk to 3 cups, etc.). Increase baking time to 40 minutes covered.

• To break up the work, you can make the mushroom soup ahead of time (even the night before). Do everything besides adding in the green beans, parmesan, and bacon. Store it in an air-tight container in the fridge. When ready to make the casserole, reheat the soup on the stove first (you may need to add more liquid to thin it out again).

• Store the leftovers in an air-tight container in the fridge for up to 5 days.