I Can't Believe There's No Dairy in This Green Bean Casserole!
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 8 tablespoons soy margarine, separated
- 1⁄2 cup finely chopped mushroom
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 6 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 3⁄4 cups plain soymilk, heated
- 1⁄4 cup plain soymilk, cold
- 3 (14 1/2 ounce) cans French style green beans
- 1 (4 ounce) French-fried onions
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon pepper
directions
- In a small saucepan, melt 2 Tbsp margarine. Add mushrooms and garlic and saute till the mushrooms change color (about 1 minute). Pour the mixture out into a bowl and set aside.
- Melt the remaining 6 Tbsp margarine. Add flour gradually and whisk into butter. Add mushroom mixture back in, along with onion powder, salt, pepper, and gradually add hot soy milk. Cook for another 30 seconds, stirring constantly.
- Pour this mixture into a 9x13 casserole dish. Add the cold soy milk, salt, pepper, and 1 cup of the onions. Drain 2 of the 3 cans of green beans before adding. Add the third can with its juices. Pour the remaining onions on top.
- Cover with foil and bake at 350 for 30 minutes.
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Reviews
-
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.<br/><br/>Yum, yum, yum!<br/><br/>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!
Tweaks
-
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.<br/><br/>Yum, yum, yum!<br/><br/>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!
RECIPE SUBMITTED BY
piranhabriana
Kyle, Texas
<p>I LOVE cooking... I got married to the love of my life in 2003 and we now have two beautiful children - one daughter born in 2006 and one son born in 2009. ?Life. Is. Good. ?:-D</p>