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  • Vegetarian Bean Casserole
  • Vegetarian Bean Casserole
  • Vegetarian Bean Casserole
  • Vegetarian Bean Casserole
  • Vegetarian Bean Casserole
  • Vegetarian Bean Casserole

Vegetarian Bean Casserole

Food | October 02, 2018 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

This is the absolute best VEGETARIAN BEAN CASSEROLE RECIPE in the history of bean casseroles – now that’s saying something!

It’s probably no surprise at this stage when I admit how much I love talking about food. My family and close friends have come to expect it, and they’ll all say that the only time I’m not talking about food is when I’m eating it!

Such was the case a few weeks back – I was hanging out with my friend Kris when the conversation turned to Thanksgiving. She casually mentioned an amazing recipe for a bean casserole made with leek soup mix and… wait for it… olives. It was a double whammy – leek soup and olives together with beans? I’m in!

The recipe for VEGETARIAN BEAN CASSEROLE could not be any simpler, and as such my talking points are minimal. VERY IMPORTANT – DO NOT add the Worcestershire sauce as shown in the video to keep this recipe 100% vegetarian:

STRING BEANSVegetarian Bean Casserole


We tested the recipe a couple of times and found that blanching fresh beans works best. Never one to miss an opportunity to amp up the presentation of a dish, I used both yellow and green beans and love the look of the combo. Look for beans at a local market or farm stand – the goal is for you to enjoy the flavour of freshly picked beans – there’s nothing like it!




LEEK SOUP MIXVegetarian Bean Casserole

Although we often see bean casseroles calling for a canned mushroom soup, I think Kris’ use of a dried leek soup mix is truly inspired and provides for a more pleasing flavour. We used the KNORR variety and I’ve included a link to purchase it through our Amazon store below.




GREEN OLIVESVegetarian Bean Casserole

Here’s the scratch-your-head moment in the recipe where you think “of course!” Adding sliced green olives to something that gets all baked and bubbly is a brilliant idea. The olives work perfectly with the flavour of both the beans and leek soup and lend the dish some serious flavour.




You’re going to appreciate how easy this recipe is to make, but I also want to share something Kris said to me with a huge smile on her face, “I swear it’s so good, I could eat the entire dish by myself for dinner.” Sold!

Of course, you’ll have many occasions where you can serve the VEGETARIAN BEAN CASSEROLE RECIPE. It’s so good though, I’m suggesting it as a perfect side next to our always-remarkable SALT-BRINED TURKEY, BAKED HAM and our easy to enjoy ROASTED PORK SHOULDER.

This new take on the VEGETARIAN BEAN CASSEROLE RECIPE sets the bar pretty high.


3 Responses to “Vegetarian Bean Casserole”

  1. […] Other delicious offerings may include our FALL SALAD, DRY SALT-BRINED TURKEY, SAUSAGE DRESSING and BEAN CASSEROLE. Another lovely treat, check out our homemade CRANBERRY […]

  2. […] as this, you’ll want to serve it with other fabulous things like our GARLIC MASHED POTATOES, our BEAN CASSEROLE and our LIME GINGER CARROTS. Why stop there? Don’t forget to also try our SAUSAGE DRESSING or our […]

  3. […] The dressing for this salad came from my good friend Kris, whom you might remember from making Thanksgiving extra tasty with her CLASSIC BEAN CASSEROLE RECIPE. […]


Ingredients & Amounts

  • 2 lbs of fresh string beans
  • 2 tablespoons of butter, melted
  • 2 cups of whole milk
  • 1 package of leek soup mix
  • 1 heaping teaspoon of Dijon mustard
  • ½ cup of sliced green olives
  • ¼ cup of bread crumbs
  • 1 tablespoon of Worcestershire sauce (contains anchovies)


  1. Preheat oven to 375°F. Trim the stems away from the beans before placing them into a medium-sized pot and covering them with cold water. Place the pot on high heat, and as soon as it comes to a boil, cook for 30 seconds more. Remove from heat, strain and transfer the beans immediately into a bowl of ice water. Allow to chill, then strain and slice the beans on an angle into 1-inch pieces. Place into a large bowl along with the sliced olives.
  2. Place the milk, butter and mustard into a large measuring cup. Add the Worcestershire sauce, optional. Add the soup mix and stir until well combined. Pour the liquid over the beans and olives and stir until evenly coated. Transfer to an 8 x 11-inch casserole dish, spreading out into an even layer. Sprinkle the bread crumbs over top and transfer into the oven to bake for 40 minutes or until the casserole is bubbling and the top is golden. Serve immediately.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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