Make ahead green bean casserole will help you spend a little less time in the kitchen on Thanksgiving and Christmas day. Did you know that this creamy, nostalgic holiday dish can be prepped in advance? On the big day all you need to do is heat and eat. Perfect!
Green bean casserole is a staple in any holiday spread. Who doesn't love a big, cozy helping of creamy green beans and mushrooms topped with crunchy fried onions? It's a classic dish that's stood the test of time, and with good reason....
I don't know about you, but I love having a few make-ahead recipes up my sleeve for Thanksgiving and Christmas. Less time in the kitchen means more time with family and friends, and that's what it's all about.
So, meet your new favorite holiday side dish - make ahead green bean casserole. It's not just for vegans and vegetarians - I guarantee you that even omnivores will love it. Let's get started!
Ingredients in make ahead green bean casserole
- Green Beans: Green beans are the star of the show! Buy fresh green beans for the best results.
- Vegan Butter: You can use olive oil or vegan butter here.
- Onion: Cooked onions feature in so many dishes because they give the dish a deep umami flavor with a slight touch off sweetness.
- Mushrooms: Mushrooms are one of the reasons this make ahead green bean casserole is so tasty. They have a rich meaty taste that is hard to beat.
- Flour: Flour is used as a thickening agent in this recipe. It's what turns your plant based milk from runny to creamy.
- Vegetable Broth: Vegetable broth and plant based milk are the two liquids in this recipe. When combined with flour, you get a seasoned, creamy base.
- Almond Milk: I used almond milk, but you can use soy milk, or any other plant based milk you like.
- Fried Onions: Now, it wouldn't be a traditional green bean casserole without fried onions, would it? Popular choices are French's fried onions or Trader Joes.
- Nutritional Yeast: Nutritional yeast is optional in this recipe. I think it adds a unique flavor, and highly recommend it, but if you don't have it or can't find it, don't worry. The recipe will still work!
- Salt and Pepper: Essential seasoning for any dish.
Make Ahead Instructions
- Preheat your oven to 200 C (400 F). Grease an 8x8 casserole dish with vegan butter.
- Trim the green beans and cut them in half. Bring a pan of water to a boil and add the green beans with a dash of salt. Simmer for 5 minutes. Drain your beans and set aside.
- While your beans are simmering, begin making the sauce. Melt your vegan butter in a saute pan, and saute your onion for 3 minutes.
- Now, add your mushrooms to the pan and saute them for another 2-3 minutes.
- Sprinkle flour over the onions and mushrooms and give everything a good stir. Make sure that the vegetables are coated in the flour.
- Pour your vegetable broth in and whisk continuously until it begins to thicken.
- Now, add your almond milk (or other plan based milk), stirring to combine. Let the sauce simmer for 5 minutes, or until it's thick and creamy.
- Put your green beans into the prepared casserole dish, and pour the sauce over the top. Toss to coat.
- If you are making your green bean casserole ahead, you should now cover it with foil and pop it in the fridge.
- Finally, top your casserole with the fried onions and breadcrumbs and pop the whole thing in the oven to bake for 15 minutes. Enjoy!!
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Frequently Asked Questions
No, it's not. You could replace the flour with a gluten free blend, but the fried onions also contain gluten, so you would need to remove the onions.
Yes, this green bean casserole is vegan, so it's perfectly suited to vegetarians. They'll love it!
About 4 days, but be aware that the fried onions might get a bit soggy. If you're making it ahead, be sure to refrigerate the casserole without the onions, and put them on before baking.
You Might Also Like These Dishes For Your Holiday Spread:
Make Ahead Green Bean Casserole
- 450 grams ( 1 lb) green beans rinsed, trimmed and cut in half
- 2 tablespoons vegan butter *or olive oil
- 1 onion finely diced
- 300 grams (1¼ cups) mushrooms rinsed and sliced
- 3 tablespoons all purpose flour
- 250 ml ( 1 cup) vegetable broth
- 250 ml (1 cup) plant based milk soy, almond, oat
- 80 grams (3 oz) fried onions French's or Trader Joes work
- 3 tablespoon nutritional yeast optional
- ¼ teaspoon salt
- ground pepper
- Preheat oven to 175 C (350 F). Grease an 8x8 baking dish and set aside.
- Simmer the green beans for 5 minutes over medium heat. Drain and set aside.
- Saute the onions with the vegan butter for 3 minutes. Add the garlic and mushrooms and saute for a further 2-3 minutes.
- Sprinkle the onion and mushroom mixture with flour and toss to coat. Add the vegetable broth and whisk until the sauce begins to thicken.
- Add the plant based milk and nutritional yeast and continue whisking until everything is well combined. Simmer for five minutes, or until the sauce is thick and bubbly. If you are making ahead, let cool and refrigerate.
- Transfer the green beans to your baking dish and pour the sauce over the top. Toss to combine. Sprinkle the fried onions over the top and bake for 15 minutes.