Green Bean Casserole is a Thanksgiving staple. I love this creamy dish, and you all have to admit that you secretly love the crunchy onions on top. Generally, casseroles are not Brad-friendly because so many of them have a creamy base. For our Thanksgiving meal, I made this dairy free green bean casserole by making my own soup base so that Brad can enjoy it as well!
- 1 8oz container mushrooms, chopped
- 1 small onion, chopped
- 2 teaspoons minced garlic
- 6 Tablespoons margarine
- 2 cups chicken broth
- 1 cup Hemp milk
- ¼ cup flour
- 3 cups Cream of Mushroom Soup
- 3 pounds fresh green beans, cut into 2" sections
- 2 teaspoons soy sauce
- 1 package French Friend Onions
- Heat a medium pot over medium heat
- Add in margarine, saute the mushrooms, onion, and garlic until the mushrooms and onion are tender
- Whisk in the flour then mix in the broth and hemp milk
- Bring to a boil, whisking until it has thickened
- Mix together the soup, green beans, soy sauce, and half the fried onions
- Pour the mixture into a 9x9 dish
- Bake at 350 degrees for 20-30 minutes, or until the mixture is bubbling
- Stir to combine everything
- Top with remaining onions
- Bake 5 more minutes, or until the onions have turned golden brown
I am totally, 100%, NOT a mushroom fan. However, I absolutely LOVED this casserole. My issues with mushrooms are around their texture, so having them chopped, sauteed, and hidden in a bunch of other ingredients made it work. Everybody (except for Jaxson when he found a larger mushroom chunk) enjoyed this delicious casserole.
The longest part of making this casserole is the dairy-free cream of mushroom soup, and even that didn’t take too long. Start to finish, it was probably about an hour which isn’t too bad, especially since only about 20 minutes of it was actually time that I spent in front of the stove. I like using hemp milk as the dairy-alternative because it is creamier than other milk alternatives.