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Green Bean Casserole


I have finally figured out a way to make a parve (non-dairy) green bean casserole! 

Growing up, my family did not keep kosher and my mother always made the "traditional" green bean casserole with the canned dairy mushroom soup. I have missed eating that traditional dish during the Thanksgiving holiday. This is my interpretation of the dish.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 2 tablespoon vegan butter or margarine
  • 2 tablespoon flour
  • 1 cup vegetable or chicken broth
  • ½ cup non-dairy creamer or coconut milk
  • 1 can sliced mushrooms
  • 2 cans french style cut green beans
  • 1 can French's onion rings


1. Preheat oven to 350°F. 

2. Melt vegan butter in 5 quart pot over medium heat. Whisk in flour and cook over low heat for 1 minute. 

3. Stir in vegetable broth (parve) or chicken broth (meat) and non-dairy creamer or coconut milk. 

4. Stir until thickened and bubbling. Add canned mushrooms and green beans. Place in a casserole dish and bake in over for 25 minutes. 

5. Top with french onion rings and bake additional 5 minutes or until onion rings are golden.

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