Creamy Mushroom Casserole is my absolute FAVORITE, but of it's 5 main ingredients, 4 of them have dairy!! Oh no! So I decided to learn how to make it dairy-free and it was actually pretty decent!

Dairy-Free Cream of Mushroom Soup
1 tablespoon dairy-free margarine or shortening
1/4 cup chopped mushroom
1 tablespoon minced onion
3 tablespoons dairy-free margarine or shortening
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups hemp milk (or your alternative milk of choice), heated

Melt 1 tbsp margarine and sauté vegetables lightly. Remove from pan.

Melt 3 tbsp margarine. Whisk in 3 tbsp flour and seasonings. Cook for about one minute, stirring frequently.

Slowly add hot hemp milk, stirring with a whisk to prevent lumps. Add vegetables back in. Cook until thick, stirring constantly.

Creamy Mushroom Casserole
1 lb pasta
1/3 cup hemp milk (or your alternative milk of choice)
1 tbsp dairy-free butter (I used Earth's Balance)
Dairy-Free Cream of Mushroom Soup (from above)
12 oz dairy-free cheese (I used Daiya shredded cheddar)

Preheat over to 350 degrees F.

Bring water to a boil and cook pasta (8-10 minutes).

In a sauce pan over medium heat, melt dairy-free butter and add hemp milk. Slowly add Dairy-Free Cream of Mushroom Soup, stirring occasionally. Add in dairy-free cheese and stir until melted.

Drain pasta and mix with sauce in a 2 QT casserole dish. Bake in oven 20 minutes or until top is golden brown.