Side Dishes

Green Bean Casserole

Plant Based Green Bean casserole

When I was a kid, everything mom my bought and made was super extra mega healthy. No pre-packaged, MSG infused, Processed nothin’

Never in all of my years of life, have I ever seen my mother make a TV dinner, a packet of Ramen noodles or box of Kraft Mac & Cheese.

However! There was one 50’s “all  American “ style casserole that she served at Christmas every year and the tradition still stands to this.

Vegan Green Bean casserole

The original recipe calls for Campbell Cream Of Mushroom Soup so I had to invent my own version in order to veganize this beauty and keep it in the family. And now, I’m sharing it with you.


1 Cup Vegan Cream of Mushroom Soup

1/2 cup milk

1/8 teaspoon black pepper

500 Grams frozen French cut green beans, thawed*

120 Grams FRENCH’S® French Fried Onions, divided in half

Pre-heat oven to 350°F

Combine Mushroom Soup, Soy Milk and Pepper in a 1 1/2 -quart baking dish; stir until blended. Stir in beans and 1/2 of the French Fried Onions.

Bake for 30 minutes or until hot. Stir. Sprinkle with remaining 1/2 onions. Bake 5 minutes or until onions are golden.


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