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

FAQs

What can I substitute for cream of mushroom 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.

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.

Green bean casserole should have a nice thick sauce that coats the green beans—it should not resemble soup. One common cause of a watery casserole is not adding enough thickener, such as flour or cornstarch, to your sauce.

Cream of chicken soup is arguably the most popular substitute for cream of mushroom soup, especially if you're making a creamy sauce or a casserole. First, the consistency does not deviate too far from cream of mushroom. Secondly, you get the same saltiness.

I hate cream of mushroom soup! I use cream of chicken or cream of celery instead. If you're asking what you'd use instead of a canned soup, that's more complicated (but not difficult to do). You'd make a white sauce (flour + milk) and flavor it to your preference.

Green Bean Casserole from Scratch FAQs

Cover and freeze until you are ready to bake. You can bake start from frozen without adding the onions until the casserole has already baked for about 20 minutes. Should green bean casserole be soupy? No, your green bean casserole should not be soupy.

Overcooking the beans won't just drain them of their appealing color, but it will also make them too soft and mushy, resulting in a less appetizing casserole.

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.

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.

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

Do most people like green bean casserole? ›

Instacart conducted a survey with The Harris Poll and found that a majority of Americans, 69%, secretly dislike some classic Thanksgiving food but eat it anyway because of tradition. The top offenders were: Canned cranberry sauce (29%) Green bean casserole (24%)

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. That'll give it that rich, dense consistency you're looking for.

If you're lucky enough to have any leftovers, Green Bean Casserole is delicious when reheated! Just know that the fried onions won't be crisp after being stored. But that's ok--simply sprinkle the casserole with a few more after heating. It will be a comforting addition to any lunch or leftovers dinner night.

Add a thickener

The extra thickening should thicken the sauce, and if the mixture is still runny, repeat the process. The site also reports that you should use 1 tbsp of corn starch if thickening a small portion and up to 4 tbsp of corn starch for large batches.

Alt milk + oil

In general you'll want to use ⅔ cup of milk and ⅓ cup of oil for each cup of heavy cream, and you can use this substitute in both cooking and baking recipes.

I use chicken broth for the cream of chicken soup substitute. To make a heartier soup, like the cream of mushroom, I use beef broth. Sometimes I like to add in a little shredded chicken, sliced mushrooms, celery, etc.

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.