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.
Green Bean Casserole
Servings
8 Servings
Ingredients
- 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
Instructions
- Preheat oven to 350°F.
- Melt vegan butter in 5 quart pot over medium heat. Whisk in flour and cook over low heat for 1 minute.
- Stir in vegetable broth (parve) or chicken broth (meat) and non-dairy creamer or coconut milk.
- Stir until thickened and bubbling. Add canned mushrooms and green beans. Place in a casserole dish and bake in over for 25 minutes.
- Top with french onion rings and bake additional 5 minutes or until onion rings are golden.
So excited to make this. I just found an Israeli version of the French’s onions. I didn’t know it existed here in Israel, maybe I am the only one who didn’t know. https://uploads.disquscdn.com/images/ffd23258087bd0f5e270a7b2d626740e7d15491aadb88daed2400032294a6e00.jpg
What size cans of green beans and mushrooms? have a version for or ratio for fresh veg?
I’m looking forward to trying to make this dish, I usually have a dairy/pescetarian Thanksgiving meal but making turkey this year
Thank u!
I know a few people who make it ahead and freeze but I would recommend only a day before for best results.
How many days before Thanksgiving can this be made?