- Olive oil spray
- 1 pound fresh green beans, trimmed
- Cream of Mushroom Soup
- 1 tablespoon vegan butter (soy-free if necessary)
- 1 sweet onion, quartered and thinly sliced
- ¾ cup vegan panko bread crumbs (gluten-free if necessary)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 3 tablespoons nutritional yeast, optional
- Preheat the oven to 400°F . Lightly spray a 9 × 13-inch baking dish with olive oil.
- Place the green beans in a steamer basket over a pot of boiling water and cover. Steam for 5 minutes, then transfer to a large bowl. Pour the soup into the bowl and stir to combine. Set aside.
- While the green beans are steaming, melt half of the butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, 5 to 7 minutes. Transfer the onions to a medium bowl. (Don’t bother to clean the pan.) Melt the remaining butter in the frying pan and add the bread crumbs. Cook, stirring frequently, until the crumbs are crispy. Stir in the garlic powder and salt and remove from the heat. Add to the onions along with the nutritional yeast (if using). Stir to combine.
- Pour the green bean mixture into the prepared baking dish. Spread the onion mixture over the top. Bake for 25 minutes, or until the topping is crispy and the casserole is bubbly. Serve immediately.
- Leftovers will keep in an airtight container in the fridge for 3 to 4 days.
To prepare this in advance, bake the casserole without the topping for 25 minutes. Refrigerate until ready to serve. Prepare the onion topping, spread it on the top, and bake the casserole at 400°F for 15 to 20 minutes, until heated through.