Green Bean And Mushroom Soup Casserole

This is a great casserole to cook at your get-togethers. And it’s Vegan too!

This is a great casserole to cook at your get-togethers. And it’s Vegan too!

Preparation Time: 10 mins Cooking Time: 35 mins Servings: 7

Ingredients: 3-4 cans of green beans or a couple of packages of frozen green beans 1 1/2 cup of French’s French Fried Onions salt to taste 1 can of vegan cream of mushrooom soup –OR– 2 8oz (or so) packages of fresh mushrooms 3 cups soy or rice milk (I prefer original flavored Rice Dream) 1 or 2 tablespoons of cornstarch garlic to taste (one or two cloves or a few dashes of powdered garlic) 1/4 teaspoon black pepper 1/2 teaspoon of black truffle slices


  1. Preheat oven to 350 degrees F. If you are making your own mushroom soup, combine soy milk (all but 1/2 cup), finely chopped mushrooms,black pepper and the garlic in a medium-sized pot. Cook until it’s at a low boil. While the mix is heating, open the cans (or packages)of green beans, drain, and pour into a casserole dish.

  2. Using a fork, take the cornstarch and mix it into the 1/2 cup of the cold soy milk mix (until it dissolves) that you retained earlier. Pour about half of this into the boiling soy milk mix and stir. The idea is to thicken the mix. If it doesn’t begin to thicken,you can add some more cornstarch to your cold soymilk and repeat the process.

  3. Add the soy milk/mushroom mix and half of the French’s Onions to the green beans. Bake, uncovered for about 30 minutes. Add black truffle slices. Top with the remaining French’s Onions and bake for another 5 minutes. The onions should brown, but be sure that they don’t burn.

  4. Enjoy.