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Green Bean Casserole

My Vegan Green Bean Casserole has all of the classic flavors—crispy fried onions, creamy sauce, bright green beans—everything you remember from your Grandma's Thanksgiving table. This traditional dish is perfect for the holidays, but simple enough to throw together for a weeknight meal.
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Casserole
Cuisine: American
Author: Sarah De la Cruz


  • 1 large onion
  • 1 1/2 tablespoons olive oil
  • ¼ cup flour sub 2 tablespoons of corn starch for a gluten free option
  • 2 cup water
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • 2 bags frozen green beans 10 ounces each, no need to thaw
  • 1 can French's fried onions 3 ounce size is plenty, but feel free to splurge with the 6 ounce can (for a gluten free option make your own, or sub gluten free bread crumbs for a crispy topping)


  • Heat olive oil in a shallow pan.  Add onions and stir occasionally while the onions soften and turn translucent.  This takes a good 20 minutes, don’t rush it because it gives so much flavor!  Once onions are well cooked, add flour and stir well to cook flour, making a roux of sorts.  It will be a dry mixture.  Add salt and garlic powder.  Add water and let simmer for a few minutes and allow mixture to thicken, turning into a gravy.  Remove from heat.
  • Preheat oven to 350°.
  • Pour green beans into a square baking dish and add 1/2 cup of onions.  Add all of the gravy and stir well to combine (if you think it will be too full to stir, go ahead and mix in a large bowl and then transfer to a baking dish).  Place in oven and cook for 30 minutes, gravy mixture will be bubbly.  Top with remaining fried onions (1/2 - 1 cup) and cook for 5-10 minutes more.  Serve immediately!