green bean casserole
#225952 - 11/18/05 07:27 AM
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Angela E.
Reged: 10/14/04
Posts: 2518
Loc: Michigan
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Has anyone ever made this with Imagine cream of mushroom soup? I can tolerate green beans pretty well and my MIL asked if I would make this for Thanksgiving.
1 can (10-3/4 oz.) cream of mushroom soup
1 tsp. soy sauce
3 cups French style green beans (can or frozen)
1 can French fried onions
1 dash white pepper
I know I would have to not eat the french fried onions, but I wondered if the Imagine soup would work in place of real cream of mushroom. Any thoughts???
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I know that Imagine is kinda on the runny side so you would need to thinken it up a bit.... maybe drain some soy sour cream (4oz maybe) and add the Imagine cream of mushroom soup to equal the amount of cups of soup you need. Then I would also add some garlic powder and maybe some more white or black pepper because you have reduces the flavor by using the sour cream.
Does that help?
Note: this will also increase the fat content...so be careful
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Or you could add arrowroot or cornstarch to thicken it, I suspect.
"Amy's" makes a a condensed cream of mushroom soup, but I'm not sure how safe it is--you'd have to check.
I'm not sure if it is dairy-free. I know the fat content is 9g/unreconstituted can. That should be okay, though considering the quantity of green beans and number of servings.
Kate.
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Amy's does have milk & butter 
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Bummer.
I would do a quick stove-top creamy mushroom (white) sauce, using either rice or soy milk and thickening it with arrowroot or cornstarch.
Actually, I think Shell Marr posted a good/safe white sauce recipe. Just load it up with mushies.
I've done that for a green bean topping tons of times.
Yum.
Kate.
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Quote:
Bummer.
I would do a quick stove-top creamy mushroom (white) sauce, using either rice or soy milk and thickening it with arrowroot or cornstarch.
Actually, I think Shell Marr posted a good/safe white sauce recipe. Just load it up with mushies.
I've done that for a green bean topping tons of times.
Yum.
Kate.
Yes, if you used arrowroot or cornstarch you would have to cook it before adding it to your casserole. Which then you MIGHT want to reduce your casserole cooking time, but maybe not...just watch it.
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Shell, you think of everything.
Can you tell I've never made a casserole?
Can you tell I've never eaten a 'casserole?'
Okay, at least not yet.
Maybe one of these days...Honestly, most of the things I cook I HOPE don't kill me.
Kate.
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Thanks you guys! So it sounds like I need to cook it before adding it to the casserole and use cornstarch. About how much do you think? Or should I just add it until it is thick enough? Maybe I will do a trial run of this first!
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A few ideas...
1. "Grandma" posted a link to a bunch of soymilk recipes and in the soup category, there is one listed for cream of mushroom soup. Perhaps, using less water/soymilk and making it more of a sauce???
2. Another thought...use the Imagine soup and add more mushrooms and thicken it with flour/cornstarch or whatever.
3. Just make a huge thick mushroom white sauce & cross your fingers???
I strongly suspect that it will work out fine. Cream of mushroom soup, unreconstituted is basically a kind of mushroom alfredo or mushroom white gravy.
Kate. 
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