Green Bean Casserole
Made in my mother-in-law’s old Corningware dish (for effect)! This is the first of my Thanksgiving recipe posts. I chose it because it was a dish I always loved growing up, but I thought I could never have again after becoming a plant-based eater. I came up with this recipe last year, and though it is still more fattening than I’d like, it allows our family to enjoy the traditional green bean casserole for one meal…once a year. The great part about this dish is that everyone loves it…even omnivores!
- 4 cans No-Salt Added French-style or cut canned green beans drained well
- 16 oz fresh button mushrooms washed and sliced or chopped into small pieces
- 2 cups approx unsweetened soy milk (made from only organic soy beans and filtered water)
- 1/2 cup whole wheat flour or whole wheat pastry flour
- 1/4 t ground black pepper
- 3/4-1 t salt (more/less to taste)
- 1/4 t onion powder
- 1 package of Crispy Fried Onions optional – You can also make and add these oil-free baked onion rings on top!
- Preheat oven to 350 degrees.
- In a skillet, cook mushrooms for a few minutes on medium high heat until most (but not all) of the liquid has cooked out.
- Lower the heat to medium low.
- Sprinkle the whole wheat flour and seasonings on the mushrooms, stirring as you sprinkle. Then, slowly add some of the soy creamer until you create a sauce. This will take about 2 cups of soy milk.
- Option1: Remove from heat and blend mushroom and sauce mixture in the blender until smooth.
- Option 2: Do not blend the sauce if you want a chunkier texture.
- Taste the sauce and add more salt if needed. Stir sauce into the drained green beans. Stir in 1/2 of the bag of crispy onions to the green bean mixture. Put into 13×9 casserole dish and bake for 25 minutes. Add the other half of the crispy onions and bake for 5 more minutes. Serve!
NOTE: It is essential to use a soy milk that is made from ONLY organic soy beans and water because you don’t want the mushroom soup to taste sweet.