Bacon Green Bean Casserole

Yep, you read that right.  Bacos are vegan.  Do not confuse that with healthy, but if you don't have time to  make your own bac*n bits (that recipe coming soon!), grab the bottled version and enjoy this Thanksgiving staple again. 



  • 1 ½ lbs fresh green beans, ends trimmed and cut in half
  • 1-2TBS olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 C mushrooms (crimini or shiitake), roughly chopped
  • 3 ½ C creamy mushroom soup (almost one box)
  • 2/3 C all-purpose flour
  • Salt/Pepper to taste
  • 3 TBS nutritional yeast
  • 4 TBS Baco Bits, divided
  • 2 TBS dry sherry
  • 6 TBS Panko bread crumbs
  • ½ C vegan cheddar cheese, shredded (Daiya brand is good)
  • 6 oz can of fried onions



Preheat oven to 350°.

Bring a pot of water to a boil and heat up your green beans for 5-7 minutes until bright green and just tender.  Remove from heat, drain and shock with cold water.  Set aside.

In a large pan, over medium high heat, sauté the onions in the olive oil for about 2-3 minutes.  Add garlic and continue to stir for another 30 seconds.  Add mushrooms and continue to cook for about 5 minutes, until they break down and release their juices.

In a large mixing bowl, combine the soup and flour.  Whisk until there are no lumps and add in the salt/pepper and nutritional yeast.  Continue to whisk until well integrated.  Pour mixture over the mushrooms, add in the sherry and stir often for 10 minutes until you have a thick sauce.  

Add in your green beans, half of the fried onions and 2 TBS of Baco Bits.  Stir well.  

Spray a casserole dish with non-stick spray and pour in your green beans.  Top with bread crumbs, vegan cheese, the remaining 2 TBS of Baco Bits, and 3 oz of fried onions.  Bake for 20-25 minutes, or until it begins to bubble.  If you can stand it, allow to cool for 20 minutes.



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