This is the recipe I look forward to all year. It’s more prep time than cooking time, but oh so good!
Green Bean Casserole
1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces
2 quarts water
1 tablespoon salt
10 ounces mushrooms
3 cloves garlic, minced
generous pinch cayenne pepper
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth or prepared not chicken broth
1 tablespoon dry sherry (optional)
3/4 cup plain soy coffee creamer (or any alternative plain milk/creamer)
1 1/2 slices whole grain bread
1 tablespoon vegan margarine
1/8 teaspoon salt
1/16 teaspoon freshly ground black pepper
1 3-ounce can of french fried onions (Check of whey, milk, or egg ingredients.Trader Joe’s brand is vegan)
Preheat over to 425 F
Set water to boil in a large pot.
While water is boiling, cut up the beans into 1 1/2 inch slices.
Once water is boiled, add salt and beans to the boiling water.
Cover and cook for 6 minutes.
Drain beans and then spray with cold water for a minute to stop the cooking.
Drain again if necessary.
Trim the mushroom stems and chop the mushrooms into pieces.
Spray a non-stick pan with canola oil and heat it.
Add the mushrooms, garlic, cayenne, salt, and pepper.
Cook until mushrooms are very soft and exude their juices.
Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry.
Simmer, stirring, until mixture thickens.
Add the soy creamer and simmer until thick, about 5 to 10 minutes.
Adjust the seasonings and stir in the beans.
Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly.
Pour into a bowl and add the onions.
Stir to combine.
Put the green bean and sauce mixture into an oiled (if needed) casserole dish.
Top with the onion mixture.
Bake at 425 F for about 15 -20 minutes.
Note: If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.