Wednesday, December 26, 2018

Green Bean Casserole

My daughter loves Green Bean Casserole but now that she’s been identified with allergies to dairy and soy this was not a dish she could have. I decided to make this traditional Holiday dish from scratch and replaced the milk with almond milk and margarine/butter with vegan margarine. It was so delicious and several family members requested the recipe! Have you ever checked the Cream of Mushroom Soup label? It’s comforting to know that I can read and pronounce all of the ingredients in my recipe.

1 small can mushrooms, chopped
1/2 small onion, diced small
2 cloves garlic, minced
2 TBSP vegan margarine (or regular margarine)
2 TBSP flour
1 can chicken broth
1 cup almond milk (or regular milk)
4 cans green beans, drained
1- 6 ounce container French’s Fried Onions
Dash of love

In a saucepan melt 2 TBSP margarine, add chopped mushrooms and diced onion, season with salt, pepper and love, cook until onion is translucent. Add minced garlic and cook until fragrant, about 1 minute. Add flour to mushroom mixture, stir until the flour is absorbed.  Slowly add chicken broth, whisk to prevent lumps. Continue stirring until it thickens. Add milk, continue stirring until it thickens again. Season with salt and pepper to taste.
Place drained green beans into a sprayed 9 X 13 glass dish. Pour creamed mushrooms over beans, add 1/2 cup of French’s Fried Onions, stir until all ingredients are incorporated. Bake at 350 for 40 minutes. Add remaining Fried Onions on top of green beans, continue baking for 5 additional minutes. Enjoy!