After having a couple of weekends of cold and snowy weather, I found myself making an oven baked classic veggie dish several times. When it’s cold outside I love using my oven, both for the great smells and the extra heat that can help to warm the kitchen. Besides, on a cold and snowy night what’s better than a warm, bubbly and creamy casserole? Here is how I make green bean casserole so that it is both dairy free and soft enough that I can eat is with my lack of teeth.

1 (10 ¾ oz) can of golden mushroom soup (Campbell’s is easiest to find)
¾ cup of rice, soy, oat or hemp milk
1-1/3 cups French’s fried onion strings
2, 14oz cans of canned green beans, drained
pinch of black pepper to taste

Mix together the soup and the milk in a bowl. Add the pepper to taste (about 1/8th of a teaspoon, more if you like a little more kick). Salt is not needed here because of all of the salt in the canned soup and the canned green beans. Add the drained green beans and 2/3 cup of the fried onions and mix. Pour mixture into a 1 ½ quart oven safe casserole dish. Bake at 350 degrees for 25 minutes or until just bubbly. Top with the remaining 2/3 cup of fried onions and bake for another 5 minutes until the topping is just browned. Enjoy!

I have made this recipe with soy milk, oat milk and rice milk, all successfully. My husband and I found that soy milk always seemed to have some amount of aftertaste. I am pretty allergic to soy at this point so the rice milk is a safer alternative. Plus you can find rice milk at bulk stores like Cosco, and it stores at room temperature until opened. If you do not enjoy the texture of canned green beans, this recipe works well with frozen green beans. I prefer the nice soft texture of the canned green beans because they take less chewing. I love the flavor of the golden mushroom soup. It gives a nice hint of tomato to this casserole and it helps to thicken the rice milk. This recipe has become a staple at our holiday meals and on cold days. I hope you give this version a try!