Adapted from the original Campbells Soup recipe
The traditional Thanksgiving meal in the U.S. includes turkey, stuffing, cranberry sauce and of course the 1950's classic "green bean casserole". The problem for the kosher cook however, is that cream of mushroom soup, one of the ingredients, although available kosher, is dairy. We are presenting 2 alternatives so that this vintage dish can be served at a kosher meat meal.
For the Green Bean Casserole – parve
1 (10 3/4 oz.) can parve mushroom soup- such as Rokeach brand*
3/4 cup rice milk
1/8 tsp. black pepper
4 cups cut green beans
2- 9 oz. packages frozen beans(thawed and drained)
OR 1 ¼ lbs. fresh cut green beans
1 1/3 cups FRENCH'S® Original French Fried Onions
Preheat oven to 350°
In a 1 ½ quart baking dish, combine soup, milk and pepper,
Stir in beans and 2/3 cup French's Fried Onions
Bake for about 30 minutes or until hot and bubbly
Remove from oven and stir
Top with remaining 2/3 cup onions. Bake 3- 5 minutes or until onions are golden.
Optional: If you wish to make this even more "authentic" sprinkle on Daiya parve cheddar style shreds (OU kosher parve) along with the fried onions and then bake for 3-5 minutes.
Copycat "Canned Mushroom Soup"
How to make a parve, dairy-free kosher version
1 1/2 cups finely chopped mushrooms
1 teaspoon olive oil
3 Tablespoons olive oil
3 Tablespoons corn, potato or tapioca starch
1 cup rice milk
1/4 tsp. salt
1/8 tsp. pepper
Saute the chopped mushrooms in 1-teaspoon oil. Remove and set aside.
In the same saucepan, heat the 3 tablespoons of oil, and then add starch.
Over low heat, simmer and stir until bubbly
Slowly add rice milk.
Continue simmering and stirring until thick and bubbly
Add cooked mushrooms and stir until combined
Substitute for a can of mushroom soup – and use in your favorite casserole recipes
Optional: For deeper mushroom flavor, add ½ teapoon of mushroom bouillion powder – such as Osem.
Recipe: kosher, parve, soup, casserole