This Vegetable Casserole is easy to make, satisfying, made with green beans, corn, and comes with a vegan cheesy sauce and a crunchy topping. It will be a keeper in your family all year round, but especially for the holidays, Thanksgiving, and Christmas.
Vegetarian recipes like this Vegetarian White Chili, my Cabbage Roll Casserole, the Toasted Ravioli, or my Disco Fries are easy to make, full of flavors and known to always please everyone.
The variety of different dishes is just enormous and there is so much to discover.
Use the search bar or the Recipe Index to find more.
Why you will always come back to this Vegetable Bake
I tell you it is so easy to make and you get an impressive result, creamy and so satisfying.
Corn and green beans are creating an amazing texture and the sauce is rich and full of flavor. The topping is crunchy and flavorful and everything is baked to cheesy perfection.
You will be stunned how easy you can make this with step by step pictures and it is also great for your next vegetarian dinner party.
What’s in this crunchy topping of the Vegetable Casserole
- Crackers
- Almonds
- Vegan butter
- Vegan parmesan
What you need for the cheesy sauce:
- Almond milk
- Flour
- Garlic
- Vegan butter
- Nutmeg
- Vegan cheddar
- Onions
- Vegan parmesan
- Vegan sour cream
Here is what you finally need for the Vegetable Casserole recipe
- Green beans
- Corn
How to make Vegetable Casserole
Preheat oven to 390°F and set a 8×11 inch casserole aside.
For the green beans:
They should be cooked or steamed when starting to make this vegetable bake because it will save you time. If you are using canned green beans, you can totally skip this step of curse. Add them to a bowl and mix with the corn.
Making the cheesy sauce:
Heat 4 Tbsp vegan butter (reserve remaining 2 Tbsp for the topping).
Add onions and garlic and fry for 1 minute. Add flour and almond milk, and stir until the sauce thickens. Turn from medium to low heat and slowly add vegan sour cream, vegan parmesan (reserve 2 Tbsp for the topping) and cheddar, and nutmeg.
Season with a pinch of salt and pepper and let simmer for 2 minutes on low heat. Stir occasionally. Add to the green beans with the corn set a side.
For the crunchy topping of the Vegetable Casserole
In a food processor, combine remaining vegan butter with parmesan and crackers. Pulse until you have crumbled texture, then add almonds. Pulse one more time.
Finally for the making the Vegetable Casserole
Transfer green beans with corn and sauce into your casserole dish, add the prepared topping on top. Bake for 15 minutes, then allow to cool for 2 minutes before serving on plates.
Storage tips
You can keep leftovers in the fridge for around 4 days. It is a great meal that you can make ahead.
You can also absolutely freeze the Vegetable Casserole, but keep in mind: to always let it cool down completely before it goes into the freezer. It will last for around 3 months.
I recommend you freeze it without the topping and prepare that one fresh. Same goes for reheating, thaw completely overnight
What to serve with Vegetable Casserole:
If you try this Vegetable Casserole, let me know with a tag on Instagram or Facebook.
Cheers, Florian.
Vegetable Casserole
This Vegetable Casserole is easy to make, satisfying, made with green beans, corn, and comes with a vegan cheesy sauce and a crunchy topping. It will be a keeper in your family all year round, but especially for the holidays, Thanksgiving, and Christmas.
Ingredients
For the casserole:
- 14 oz green beans, cooked or steamed
- 1 15 oz can corn, drained
For the cheesy white sauce:
- 1/2 cup onions, chopped
- 3 cloves garlic, chopped
- 3 tsp flour (use gf, if needed)
- 4 Tbsp vegan butter
- 3/4 cup almond milk
- 7 oz vegan sour cream
- 1 tsp nutmeg
- 5 oz vegan cheddar, shredded
- 1 batch vegan parmesan (reserve 2 Tbsp for the topping)
- salt, pepper to taste
For the crunchy topping:
- 4 Tbsp vegan butter
- 1/2 cup almonds, flaked
- 2 Tbsp vegan parmesan
- 1/3 crushed crackers, salted (use gf, if needed)
Instructions
- Preheat oven to 390°F and set a 8x11 inch casserole aside.
- Give the steamed or cooked green beans and the corn to a large mixing bowl.
Making the sauce
- Heat 4 Tbsp vegan butter (reserve remaining 2 Tbsp for the topping) in a saucepan.
- Add onions and garlic and fry for 1 minute. Add flour and almond milk, and stir until the sauce thickens. Turn from medium to low heat and slowly add vegan sour cream, vegan parmesan (reserve 2 Tbsp for the topping) and cheddar, and nutmeg.
- Season with a pinch of salt and pepper and let simmer for 2 minutes on low heat. Stir occasionally. Add to the green beans with the corn set a side.
Making the topping
- In a food processor, combine remaining vegan butter with parmesan and crackers. Pulse until you have crumbled texture, then add almonds. Pulse one more time.
Finally for the making the Vegetable Casserole
- Transfer green beans with corn and sauce into your casserole dish, add the prepared topping on top.
- Bake for 15 minutes, then allow to cool for 2 minutes before serving on plates.
Nutrition Information:
Yield: 4 Serving Size: 2 cupsAmount Per Serving: Calories: 482Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 998mgCarbohydrates: 34gFiber: 7gSugar: 3gProtein: 8g