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

FAQs

What can I substitute for cream of mushroom in green bean casserole? ›

No Mushroom Green Bean Casserole Recipe has no creamed soup in it! Canned green beans, cheese, french fried onions, and a few seasonings is all you need for the best green bean casserole. This is a must-make side dish recipe for nice Sunday dinners and especially for Thanksgiving.

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.

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 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.

If you are finding that your green bean casserole is soupy, be sure to drain the green beans really well after blanching so you aren't getting extra water in the casserole that way. Then make sure to thicken the sauce properly by letting the chicken broth and half-and-half simmer long enough to thicken.

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.

Try different herbs for added flavour: sage or lemon thyme work wonderfully well. For a meatier casserole, add chopped sausage or pancetta when cooking the chicken. Stir wholegrain mustard through the casserole at the end of cooking (to taste); this is especially good if you have sausage in the 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.

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.

Should you cook onions before putting in 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.

Using canned green beans

As canned beans are pre-cooked, it can make it easier to overcook them in your casserole which may impact the flavor, and they're more likely to lose their fresh coloring and turn a less appealing shade of gray-green.

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

Start making a slurry, a tool for thickening sauces, by whisking a small amount of cornstarch or flour with water or broth. Whisk until there aren't visible lumps. It should be thick but drizzly in consistency. As you constantly stir, add small amounts of the slurry to the filling.

Cream of celery is a great vegetable-based soup that can be used to replace the cream of mushroom. It has a different flavor profile and is overall lighter in flavor than other alternatives. Campbell's has several recipes using the cream of celery if you want to give it a try.

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.

Milk and cornstarch

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

You can also try out a cup of sour cream. One cup of sour cream is equivalent to one can of cream of chicken soup. For a little extra flavor, try adding some chicken broth or vegetable broth with sour cream. Plain Greek yogurt is also a good substitute.