Vegan “Bean Verde” Casserole

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Ingredients (use vegan versions):


  • 2 cans green beans (standard size)
  • 1 3/4 cup cream of portabella soup (I recommend Imagine Brand)
  • 1/2 baby portabella mushrooms, sliced thinly
  • 2 tablespoon corn starch
  • 1/4 cup cold water
  • salt and pepper to taste
  • 3/4 cup canned French fried onions
  • 1/2 cup canned French fried onions, reserved

Directions:


Place soup into sauce pan on medium high to high heat. Thoroughly mix corn
starch and cold water in separate bowl
or cup. Whisk corn starch/water
mixture into soup, as well as salt and
pepper. Continue to whisk until
soup comes to a boil (mind it
carefully, as the soup tends to scald
on the bottom). Once the soup has
reached a very thick consistency
(drips off spoon/whisk very slowly),
add sliced mushrooms and remove from
heat. More corn starch/water mixture
may be needed in order to obtain right
consistency.


Drain two cans of green beans and dump
into 1.5 quart baking dish. Pour
soup/mushroom mixture, along with 3/4
cup french fried onions, over the green
beans and mix well.


Bake covered casserole at 350* for 25
minutes. At 25 minutes, remove foil
from casserole, sprinkle remaining 1/2
cup of onions atop, and bake for
another 10 minutes. Remove casserole
from oven, take caution as it is hot, and ENJOY! 🙂


Serves: 6-9


Preparation time: 15 minutes

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