Easy Green Bean Casserole

Serves 4

45 Minute Prep Time

By Morgan Shupe on December 14, 2015 , categorized in Dinner

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


  1. Preheat oven to 475F.

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

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

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

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

  6. 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.