Vegan Green Bean Casserole (without mushrooms) - The Recipe Well (2024)

FAQs

What is the best substitute for cream of mushroom soup in green bean casserole? ›

Instead of condensed cream of mushroom soup, this recipe utilizes an irresistible sour cream sauce thickened with flour and butter. The creamy, tangy mixture adds tons of richness and flavor — so there's no need for any store-bought soup.

Before you add your topping, try to thicken the casserole with flour or cornstarch so the topping sits on top and doesn't sink to the bottom. If you're freeing up your oven by making your casserole in a slow cooker or a pressure cooker (like an Instant Pot), don't add your topping until it hits the serving dish.

Mistake #5: A Runny Casserole

If you don't, the excess water from the beans can leak out into the casserole and make it thin and runny. If you sense it's a little watery, "add a thickener like roux or starch to absorb the additional liquid or cook a little longer," she says.

Chickpeas, also known as garbanzo beans, provide the same earthy and nutty flavor that mushrooms do. They also help add bulk to a dish in the same way that mushrooms do. A great substitute for mushrooms that is full of protein and can also be added to stews, soups, and casseroles.

Cream of chicken, celery, broccoli, or potato soup all work well as side dishes for any meal. On the other hand, you can use heavy cream, sour cream, or cream cheese combinations to substitute cream of mushroom soup as an ingredient in a recipe.

The Casserole Is Bland

Another one of the most common green bean casserole mistakes is to choose a recipe that's a bit too simple, which can result in a bland dish.

When I make green bean casserole, I skip canned beans all together. Frozen green beans are the best green beans to use for green bean casserole.

How Long Can Green Bean Casserole Sit Out? The casserole can sit out at room temperature for about an hour, then it should be reheated or stored in the fridge.

Green Bean Casserole Leftovers

Your creamy green bean casserole will last about four days in the fridge. The crunchy topping will get softer as time goes by; pop it into the oven to reheat to crisp it up a bit. While casseroles have a reputation for being freezer-friendly, green bean casseroles don't freeze so well.

How many ounces are 4 cups of green beans? ›

✿ 4 cups of green beans is about 1½ pounds fresh or 16 ounces frozen or 2 cans (15 ounces each) drained.

To prevent a soupy casserole, be sure to fully thaw any frozen vegetables in a colander over a bowl, and pat dry, squeeze excess moisture out of greens like spinach or chard, and quickly precook watery fresh vegetables like onions, mushrooms or squashes just until they release their moisture.

Yellow onions are perfect for stews, soups, barbecues, roasts and sauces. Avoid eating them raw as they have a strong flavour.

Fans love the dish in part because of how simple it is to throw together. It calls for ingredients that could be found in a typical home kitchen pantry: canned or fresh green beans, mushroom soup, milk, soy sauce and black pepper.

There are lots of great recipes that'll work with this substitute for cream of mushroom soup, and I've listed some below. A few of these use cream of chicken soup, which is pretty interchangeable with the mushroom soup.

Whole milk and light cream are the two components of half-and-half, so it's not that far off from the real deal. Use half-and-half as a 1:1 substitute for heavy cream. It can work nearly as well for bringing creamy texture and flavor to sauces, soups and stews, mashed potatoes, quiches, and casseroles.

Condensed soup is much thicker and concentrated, often used as a base in recipes to add flavor and creaminess. To use it, you typically dilute it with water, milk, or broth. In contrast, regular soup is ready to eat as is, with a thinner consistency.