Green Bean Casserole
  • 1 can French-cut green beans
  • 1½ canisters vegan French-fried onions
  • 1½ cups dairy-free milk beverage
  • 1 cube veggie bouillon (if not vegan, may use chicken bouillon)
  • ⅔ tablespoon corn starch mixed with 2-3 tablespoons cold water to use as a thickener
  • ½ medium onion, diced
  • 1 carrot, diced
  • ¾ cup chopped mushrooms (button, crimini or portabella)
  • 1 tablespoon vegetable oil
  • ½ teaspoon each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme, plus any other herbs desired
  1. Heat soy milk and veggie bouillon in a saucepan, stirring until bouillon cube disintegrates. Do not boil or scald the dairy-free milk; just heat it.
  2. Sauté onions, carrots and mushrooms in the vegetable oil in a skillet.
  3. Add salt, pepper, and herbs and spices.
  4. Mix the starch and water well, and pour into the milk/bouillon.
  5. Stir well, because this will coagulate pretty quickly. Quickly add the can of green beans, the sautéed veggies and about half of French-fried onions, and stir well.
  6. Pour that mixture into a casserole dish or pan and top with remaining French-fried onions.
  7. Bake in oven at about 350 degrees for 10-15 minutes, until the onions begin to brown.
Recipe by Go Dairy Free at