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Easy Green Bean Casserole

Serves 4 45 minute prep time

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Easy Green Bean Casserole

Yes, this North American comfort food stable can be made plant-based for you. Whether you make or buy cream of mushroom soup, this is a delicious veggie side—for your entire family.


  • 1 1/2 lbs green beans, trimmed and cut in half
  • 1 Tbsp olive oil
  • 1 onion, thinly sliced
  • 1 red pepper, diced
  • 2 cups cream of mushroom soup (store-bought or homemade)
  • 2 Tbsp non-GMO cornstarch
  • 1/4 cup water
  • Topping:
  • Gluten-free breadcrumbs or crispy onions


  • Preheat oven to 475F.

  • Cook green beans in boiling water until just tender. Drain and chill in an ice bath. Drain once cooled.

  • In a medium pan, cook onion in oil until translucent. Add red pepper and cook 5 more minutes.

  • Add cream of mushroom soup, cornstarch and water into the pan. Whisk and stir over medium heat until thickened.

  • Add mixture to a greased casserole dish and sprinkle topping.

  • Bake for 15 minutes or until bubbling with a golden crust.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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