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
Our casserole dish recommendations:
Let's get casserolling
By Yaakov Galen, Editor-in-chief.
Everyone can agree that the well-done crispy edges of a brownie batch are delicious. The same goes for many other pan-baked dishes such as casseroles. There are those that enjoy overall well-done casseroles and those who prefer fluffier medium-baked casseroles. Bake time plays into the outcome of a dish but in order to achieve the various bake textures, you need to use the right pan. In this article, we cover the various kinds of pans you should consider using to nail the type of bake texture you want in your casseroles. We went through the reviews on various online sources and spoke with our inside experts to come up with a list of casserole pans we recommend you use in your kitchen. The recommendations are listed in order of price.
1. Well-done, creamy with crispy edges = Metal Pan
Metal deep dish pans are the safest way to achieve the “well-done” crispy/crunchy elements in your casserole. Aluminum is better than stainless steel for an even cook. Do not store the casserole in your metal pan because it will impart a metal taste into the sauce!
A) Yup, Budget. ($20 range)
As many of the reviews claim, this pan is deep and great for making casseroles. An all-around great pan with handles, tray, and a lid. Not the best serving dish but the best bang for your buck.
B) I’ll invest in this pan. ($100 range)
A household name and a Koshereye favorite. Not the exact square dimensions for particular casserole makers, however, it absolutely gets the job done and will last a lifetime.
C) I take my baking extremely seriously. ($250 range)
This cast iron made by famous French cookware company Le Creuset is an all-around masterpiece for your kitchen. Cook and serve right from this dish. It may be pricy but think of it as a long-term investment. It has got a long lifetime and it is a breeze to clean.
2. Fluffy and creamy = Ceramic Pan
Ceramic, like glass, will give your casserole an even cook but will not easily achieve the “well-done” effect that metal pans will. You can serve your casserole straight in your ceramic pan because they are classy dishes, so why use a glass pan when you can use ceramic? No one needs extra dishes.
A) Yup, budget. ($40 range)
Pretty serving dish and durable, this pan is a drop shy of 9 x 13 but gets the job done.
B) I’ll invest in this pan. ($60 range)
A beautiful dish that cooks your casserole perfectly. This Emile Henry dish is a bit deeper than its 9 x 13 listed dimensions, it is deep! Hard to find casserole pans with these kinds of dimensions. Cook and serve all-in-one.
C) I take my baking extremely seriously. ($130 range)
Known for its quality, this Le Creuset stoneware pan is a serious piece for your baking arsenal. Paired with a lid, this pan is designed to execute both covered and uncovered recipes while achieving an all-around even cook. Designed for serious bakers but built to last. This pan can be used as a serving dish for any occasion.
*This is not a sponsored post. All recommended products are Koshereye tested. We hope to only provide you with amazing Kosher products and recipes. Koshereye may make a small commission if you purchase a product through our Amazon links.