You are here

Member since July 2006
0
4.5

Green Bean and Mushroom Soup Casserole

What you need: 

Casserole:
3-4 (14 ounce) cans green beans, drained or equivalent frozen green beans, thawed
1 1/2 cups French fried onions (I use French's), divided
1 (15 ounce) can vegan cream of mushrooom soup or 1 recipe mushroom soup (follows)

Mushroom Soup:
3 cups nondairy milk (I prefer original flavored Rice Dream), divided
2 (8 ounce) packages fresh mushrooms, finely chopped
1/4 teaspoon black pepper
salt, to taste
1 or 2 cloves garlic, minced or few dashes garlic powder
1 or 2 tablespoons cornstarch

What you do: 

1. Preheat oven to 350 degrees F. For mushroom soup, combine milk (all but 1/2 cup), mushrooms, black pepper, salt, and the garlic in a medium-sized pot. Cook until it's at a low boil. While the mix is heating, pour green beans into casserole dish.
2. Using a fork, take the cornstarch and mix it into the 1/2 cup reserved milk. Mix, until it dissolves. Pour about 1/2 the cornstarch mixture into boiling milk mixture and stir. The idea is to thicken the mix.
3. Add the remaining cornstarch milk mixture, mushroom mixture, and 1/2 French fried onions to the green beans. Bake, uncovered for about 30 minutes.
4. Top with the remaining French fried onions and bake for another 5 minutes. The onions should brown, but be sure that they don't burn.
Enjoy. This casserole is very similar to the traditional green bean casserole that my family makes every Thanksgiving.

Preparation Time: 
Cooking Time: 
Servings: 
7
Recipe Category: 

SO HOW'D IT GO?

dude! i was wandering the soup aisle of Whole Foods today looking for this darn soup for this exact recipe...i didn't find it...

maybe this can help u find it:

http://www.imaginefoods.com/store-locator/index.php

0 likes

I used 1/2 carton Imagine Creamy Portobello Mushroom Soup

dude! i was wandering the soup aisle of Whole Foods today looking for this darn soup for this exact recipe...i didn't find it...

0 likes

I messed with this a bit...

I used 1/2 carton Imagine Creamy Portobello Mushroom Soup with 2 T cornstarch mixed with some water to thicken. I also added 1 T garlic to the soup as well as fresh cracked pepper.

I used about 5 cups fresh green beans that I cut up and boiled for about 10 minutes beforehand.

Turned out good but I had to add some garlic powder on top to give it some more flavor... Turned out really yummy!

0 likes

I tried out this recipe a couple of weeks ago. The soup base WILL need salt. I added salt and lots of fresh cracked pepper to the soup base. I also used fresh green beans from the farmer's market. It turned out great and got the approval of an omnivore (not like THEY know anything more about what good food tastes like  ;)). This is a great vegan version of a staple in American comfort food.

0 likes

Awesome vegan version of seemingly quite widespread holiday dinner classic. The only difficulty is obtaining the vegan cream of mushroom soup, we buy Imagine which comes in the boxes in the Nature's Market section of our local Kroger supermarket (Fry's in AZ).  It is a real treat to have a veganized classic with such little prep and tremendous pay-off. yum yum. Five stars.  ;D ;D ;D ;D ;D

0 likes
Log in or register to post comments