Mom's Vegan Green Bean Casserole with Swiss Cheese

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!

Course Side Dish

Diet Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 188kcal

Author Louisa

Equipment

Ingredients

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 9x13 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.

Nutrition