By Mommy2Summer&Gibson on November 25, 2008
"I have been lactose intolerant for 8 years now and my 2-year old is as well. Green bean casserole is one of those things I get a real craving for every now and then and haven't been able to eat for so long. Thanks to Miraklegirl here on Recipezaar and some modifications I made to her cream of mushroom soup substiture I have been able to create a traditional green bean casserole that I would dare say you would not be able to tell the difference from a "real" dairy-filled one. And one more bonus, my 2 year old loves it too!"
Serving Size: 1 (241 g)
Servings Per Recipe: 8
"I left out the margarine (got my onions softer in the microwave), flour, and most of the soymilk; I used frozen green beans instead of canned; I added a diced red bell pepper to the green beans for visual interest, and I added dressing mix to the mushroom mixture for an extra kick of flavor.
Yum, yum, yum!
The mushroom mixture didn't resemble cream of mushroom soup since I left out the soymilk, but that was to our advantage so that the fussy children could easily pick out just the green beans to eat while the rest of us mixed everything together. This was sooo tasty! Not as traditional as the soupy kind, but the same flavors only better!"