Green Bean Casserole has always been my absolute favorite dish as Thanksgiving. It's a diverse blend of creamy soup, delicious vegetables, and my personal favorite food group - BREAD! No one can resist battered/fried onions. This is a fact.
When I was younger I wondered why we didn't eat this everyday instead of just on Thanksgiving. Now that I'm older and have strayed away from eating a lot of dairy, fat, and preservatives, I know why. Even though my mom always got the "reduced fat" cream of mushroom soup, this dish still has the potential to get out of hand - fast. Especially if you eat more than one serving of it like me.
This recipe is a modern, dairy-free take on the classic 1950's green bean casserole, and believe me - it taste's spot on. I'm drooling just thinking about eating it in a few short weeks. Enjoy!
2 quarts water
1 tablespoon table salt
1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces
Bring the water to boil in a large pot. While it's heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.
10 ounces mushrooms (button mushrooms and/or shiitake)
3 cloves garlic, minced
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth
1 tablespoon dry sherry
3/4 cup soy creamer (or try full-fat unsweetened soymilk)
Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
1 3-ounce can of French fried onions
Put the green beans into an oiled casserole dish and top with the onions. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.