While it's certainly not an "everyday" food, could anything be more satisfying than a rich, hearty (crunchy) green bean casserole during the holidays? Here it is, all grown up.
- 2 cups almond milk
- 2 large cans green beans
- 1 cup sliced portabello mushrooms
- 1 ½ tablespoons cornstarch
- 1 can French fried onion rings
- ½ cup of sliced almonds
- 1 tablespoon garlic powder
- Vegetable cooking spray
- Spray glass baking dish with vegetable cooking spray.
- Preheat oven to 375 degrees.
- Combine almond milk, portabello mushrooms and garlic powder in a pot over medium heat stirring constantly until mixture begins to boil.
- Reduce mixture to a simmer.
- Add cornstarch to the mixture and continue to stir for five minutes.
- Remove from heat.
- Pour water off both cans of green beans and place in prepared casserole dish.
- Add half of the French fried onion rings to the green beans along with almonds and almond milk mixture and stir well.
- Bake in oven for 30 minutes.
- Place remaining French friend onion rings on top of mixture.
- Bake in oven for another 10 minutes until golden brown.
For a change of pace consider substituting coconut milk for almond milk and instant potato flakes for cornstarch. Vegans and nonvegans alike will love this casserole. Consider using almond milk or coconut milk, cornstarch or potato flakes and portabello mushrooms as a substitute in other recipes that call for cream of mushroom soup as well. You do not have to wait till Thanksgiving or Christmas to cook this wonderful casserole.
*Image courtesy Flickr creative commons.