Vegan “Bean Verde” Casserole


Ingredients (use vegan versions):

  • 2 cans green beans (standard size)
  • 1 3/4 cup cream of portabella soup (I recommend Imagine Brand)
  • 1/2 baby portabella mushrooms, sliced thinly
  • 2 tablespoon corn starch
  • 1/4 cup cold water
  • salt and pepper to taste
  • 3/4 cup canned French fried onions
  • 1/2 cup canned French fried onions, reserved


Place soup into sauce pan on medium high to high heat. Thoroughly mix corn
starch and cold water in separate bowl
or cup. Whisk corn starch/water
mixture into soup, as well as salt and
pepper. Continue to whisk until
soup comes to a boil (mind it
carefully, as the soup tends to scald
on the bottom). Once the soup has
reached a very thick consistency
(drips off spoon/whisk very slowly),
add sliced mushrooms and remove from
heat. More corn starch/water mixture
may be needed in order to obtain right

Drain two cans of green beans and dump
into 1.5 quart baking dish. Pour
soup/mushroom mixture, along with 3/4
cup french fried onions, over the green
beans and mix well.

Bake covered casserole at 350* for 25
minutes. At 25 minutes, remove foil
from casserole, sprinkle remaining 1/2
cup of onions atop, and bake for
another 10 minutes. Remove casserole
from oven, take caution as it is hot, and ENJOY! 🙂

Serves: 6-9

Preparation time: 15 minutes

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