Green Bean and Mushroom Soup Casserole

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Ingredients (use vegan versions):


  • 3-4 cans of green beans or a couple of packages of frozen green beans
  • 1 1/2 cup of French’s French Fried Onions
  • 1 can of vegan cream of mushrooom soup or:

    • 2 8oz (or so) packages of fresh mushrooms
    • 3 cups soy or rice milk (I prefer original flavored Rice Dream)
    • 1 or 2 tablespoons of cornstarch
    • garlic to taste (one or two cloves or a few dashes of powdered garlic)
    • 1/4 teaspoon black pepper

Directions:


This casserole is very similar to the traditional
green bean casserole that my family makes every
Thanksgiving.


Preheat oven to 350 degrees F. If you are making your own mushroom
soup, combine soy milk (all but 1/2 cup), finely chopped mushrooms,
black pepper and the garlic in a medium-sized pot. Cook until it’s
at a low boil. While the mix is heating, open the cans (or
packages) of green beans, drain, and pour into a casserole
dish.


Using a fork, take the cornstarch and mix it into the 1/2
cup of the cold soy milk mix (until it dissolves) that you
retained earlier. Pour about half of this into the boiling
soy milk mix and stir. The idea is to thicken the mix. If
it doesn’t begin to thicken, you can add some more cornstarch
to your cold soymilk and repeat the process.


Add the soy milk/mushroom mix and half of the
French’s Onions to the green beans. Bake, uncovered for
about 30 minutes. Top with the remaining French’s Onions
and bake for another 5 minutes. The onions should brown,
but be sure that they don’t burn.


Enjoy.


Serves: 7

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