Mom’s Vegan Green Bean Casserole with Swiss Cheese
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Green bean casserole with Swiss cheese gets a dairy-free makeover with this easy recipe. Creamy, cheesy, and crunchy, it’s the best side dish for any occasion!
Ah, green bean casserole with Swiss cheese.
It is one of my absolute favorite holiday side dishes, and I adore it so much that I actually make it all year long.
If you can relate, you’ll also love this vegan green bean casserole. It’s dairy-free but as cheesy, creamy, and comforting as Mom’s green bean casserole.
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Why wait for Thanksgiving when this vegan Swiss cheese green bean casserole is good any time of the year? It’s the perfect side dish for vegan buffalo chicken wings and vegan roast!
Why You’ll Love This Green Bean Casserole with Swiss Cheese
- This Swiss cheese green bean casserole is a delicious way to sneak more veggies into your diet! Creamy and satisfyingly cheesy, you won’t miss the dairy with this vegan recipe.
- Swiss green beans work for any occasion. Make a big batch to complete your holiday feast, or prepare the casserole in advance for busy weeknights!
- This green bean Swiss cheese casserole recipe makes it quick and easy to enjoy the family favorite. It uses canned beans and store-bought fried onions to save on prep work.
Ingredients And Substitutions For Vegan Green Bean Casserole
Yellow onion – This green bean casserole with Swiss cheese starts on a high note with its flavorful base made from onion sauteed in melted butter.
Vegan butter – You can also use olive oil, but vegan butter adds richness to the savory casserole.
All-purpose flour – Thickens the green bean mixture; no watery vegan green bean casserole here!
Salt – This cheesy green bean casserole skips high-sodium ingredients, so you’ll need a bit of salt to keep it tasty. To enhance the casserole’s aroma and depth of flavor, you can also experiment with other spices and herbs like nutmeg and thyme.
Unsweetened almond milk – Gives Mom’s green bean casserole its familiar creaminess without dairy.
Vegan sour cream – Another vegan-friendly substitute that takes Swiss green beans up a notch. The tanginess beautifully complements the savory flavor of the dish.
Green beans -You can also use fresh or frozen green beans. For fresh beans, remember to blanch them first. And for the frozen ones, you want to thaw and drain them, or the casserole will end up watery.
Non-dairy Swiss cheese – What else can make tender green beans smothered in rich, creamy sauce even better? Layer them with melty cheese! But don’t worry; this tasty addition is still plant-based.
Fried onions – Umami and crunchy, no green bean casserole is complete without this irresistible topping. Use store-bought fried onions to save on prep time.
This vegan green bean casserole with Swiss cheese is also perfect with chopped Baby Bella mushrooms. They’ll add a nice, savory flavor boost and yummy meaty texture.
Or, for an expected kick, stir in vegan hot sauce to the mix.
Tips For Making Vegan Swiss Cheese Green Bean Casserole
Make a big batch
To make a big batch of Mom’s vegan green bean casserole with Swiss cheese, use a 9×13 baking dish and double or triple this recipe.
Keep It from Getting Watery
The secret to avoiding a soupy green bean casserole? Drain your beans well and make sure the casserole mixture has cooked long enough to thicken up before assembling the dish.
Make-Ahead Tips
You can make this vegan green bean casserole with Swiss cheese 1 day in advance! Just assemble the casserole without the fried onion topping, cover with foil, and refrigerate until ready to bake.
Storage and Reheating
Transfer the leftover Swiss cheese green bean casserole to an airtight container and refrigerate for up to 4 days. To reheat, pop it in the oven at 350°F and bake until the topping crisps up again.
Green Bean Casserole with Swiss Cheese Recipe FAQs
Can I make a green bean casserole without milk?
Can I use almond milk in green bean casserole?
Yup! Besides soy or oat milk, almond milk is another non-dairy milk that will work well in green bean casserole.
Can you make vegan green bean casserole ahead of time?
You can make vegan green bean casserole one day in advance. Assemble it without the crispy onion topping, cover, and refrigerate. Once ready to bake, add the topping and proceed with the recipe.
Can you make this green bean casserole gluten-free?
Sure. For a gluten-free, vegan green bean casserole, use gluten-free flour.
Should you rinse canned green beans before cooking for green bean casserole?
Yes. This will remove the excess liquid and saltiness, ensuring your green bean casserole won’t turn out watery or overly salty.
More Hearty Vegan Recipes
- Vegan Green Bean Casserole
- Vegan Breakfast Casserole
- Black Bean Enchilada Casserole
- Vegan Scalloped Potatoes
- Crockpot Green Bean Casserole with Non-Dairy Substitutes
I found this recipe for Air Fryer Green Beans that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Mom’s Vegan Green Bean Casserole with Swiss Cheese
Equipment
Ingredients
- 1/2 small yellow onion, diced
- 2 tbsp vegan butter
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsweetened almond milk
- 1/2 cup vegan sour cream
- 2 cans green beans, drained
- 1 cup non-dairy Swiss cheese
- 1/2 cup fried onions
Instructions
- Preheat your oven to 400°F.
- Melt butter in a saucepan and add the diced onion. Saute the onion on low heat until soft.
- Stir in the flour and salt to form a smooth paste. Slowly pour in the milk and cook until bubbly and thick.
- Remove from heat and add the sour cream and beans. Stir gently until evenly coated.
- Spread 1/3 of the green bean mixture in a casserole dish. Sprinkle half of the vegan Swiss cheese on top.
- Repeat the layers, ending with the bean mixture. Top with fried onions.
- Bake for 20 minutes or until the top is golden.
Notes
- To make a big batch of Mom’s vegan green bean casserole with Swiss cheese, use a 9×13 baking dish and double or triple this recipe.
- The secret to avoiding a soupy green bean casserole? Drain your beans well and make sure the casserole mixture has cooked long enough to thicken up before assembling the dish.
- You can make this vegan green bean casserole with Swiss cheese 1 day in advance! Just assemble the casserole without the fried onion topping, cover with foil, and refrigerate until ready to bake.
- Transfer the leftover Swiss cheese green bean casserole to an airtight container and refrigerate for up to 4 days. To reheat, pop it in the oven at 350°F and bake until the topping crisps up again.
Updated in April 2024 with new photos and minor recipe adjustments for improved quality. Enjoy!
I have made this many times and everyone always loves it. Great recipe.
I’m so happy to hear that! It’s always a hit!
Can this made the night before?
Yes, you can assemble the whole thing overnight and just bake when it’s time. Enjoy!
Should the green beans be drained?
Yes drain the beans. Enjoy!
Can you prep this the night before?
Yes, you can prep the night before and just put it in the oven when it’s time to cook.
I haven’t made this yet. But I’m going to try it this thanksgiving. I’ve got a huge group coming (my kids and grandkids) so I’ll be making 2 pans. And sense I’ve got the ingredients for the other one I’ll conduct a little experiment. Yours or the other? I totally agree yours has to be!!! Like you, as a kid I hated green beans with a passion. Still don’t like them unless it’s the casserole. But, this recipe sounds way to good to pass up!!
Can’t wait to try it.
Oh I cannot wait to hear which recipe wins!! (I sure hope it’s mine!) Just note that this recipe makes 3 cups, so if you’re looking to make a 9×13 pan, you may want to at least double the recipe.
Have a wonderful Thanksgiving and please report back with the results 🙂
How big of a serving does this recipe make?
This makes about 3 cups of green beans, so maybe 4-6 servings. You can easily double or even triple it in a 9×13 pan if you need to. I hope you try it out!