Total Time
50mins
Prep 20 mins
Cook 30 mins

A Creamy but pareve version of the well-known green bean casserole. Even more delicious though. I wanted to make this one day and searched the internet for a recipe, when I couldn't find it, I made up my own recipe.

Ingredients Nutrition

Directions

  1. Melt margarine over medium heat.
  2. add onion and sauté until translucent.
  3. Add mushrooms and sauté until soft.
  4. Stir in flour. Cook for a few minutes, stirring constantly.
  5. Add the soy milk or non dairy creamer little by little, letting the flour-mushroom mixture absorb it.
  6. You should now have what looks similar to a creamy mushroom soup.
  7. Remove from heat and mix in garlic, salt, pepper, and green beans.
  8. Place in a greased 8 inch square baking dish.
  9. Top with French fried onions.
  10. Bake at 350 uncovered for 30 minutes, watch to make sure the onions on top don’t burn.
Most Helpful

5 5

Excellent! Thank you for this; we served it for our first ever vegan kosher Thanksgiving this year. My husband has missed the traditional green bean casserole since we started eating a vegan diet, but he said this is spot on! You captured it perfectly!

4 5

I was also looking for a pareve green bean casserole for Thanksgiving, but didn't see yours. I independently came up with almost the same recipe by combining the nondairy creme of mushroom soup 107359 recipe with a standard green bean casserole recipe. I added 1 can sliced water chestnuts. Also used 1 can chow mein noodles on top to add crunch because I couldn't find pareve French fried onions. Anyway, it came out great.

4 5

Absolutely delicious!!! Well worth the prep time. I couldn't give it 4 stars because I used vegan Smart Balance instead of margarine.