VEGAN GREEN BEAN CASSEROLE
Green bean casserole is a true fall comfort dish; its creamy sauce, tender green beans and crunchy onion topping will have everyone coming back for seconds. We substituted a few vegan ingredients, such as unsweetened almond milk and vegan sour cream, for an equally comforting side dish that all can enjoy. Assemble the entire casserole in a large oven-proof skillet for easy cooking and minimal cleanup.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil and fill a large bowl with ice water.
- Add the green beans to the boiling water and cook until crisp-tender and bright green, 4 to 5 minutes. Drain well and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
- Meanwhile, heat the olive oil in a large oven-proof skillet over medium-high heat. Add the mushrooms, a pinch of salt and several grinds of pepper and cook, stirring occasionally, until almost all the excess moisture has cooked off and the mushrooms start to turn golden brown, about 6 minutes. Add the onion, garlic and thyme, then continue to cook, stirring, until tender, about 2 minutes.
- Pour 1/4 cup of the vegetable broth into the skillet. Cook, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer until broth is reduced by half, about 1 minute. Stir in the flour and cook, stirring, until completely absorbed, then add the remaining 1/2 cup vegetable broth, almond milk, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring, until thickened and saucy, 3 to 4 minutes. Stir in the vegan sour cream and soy sauce until smooth. Taste and adjust the seasoning with salt and pepper.
- Stir the blanched green beans into the sauce, tossing until evenly coated, then spread into an even layer. Top evenly with the fried onions.
- Bake until golden brown and bubbling at the edges, about 15 minutes. Let sit 5 minutes before serving.
PAT'S GREEN BEAN CASSEROLE
A nice substitute for plain green bean casserole, and it's low carb for the diabetics and the carb counters !!
Provided by Pat Spencer
Categories Side Casseroles
Number Of Ingredients 7
Steps:
- 1. In med bowl, mix the soup, mushrooms, green onions and 1/2 & 1/2. Then add the french fried onions and the green beans, stirring lightly so the green beans won't break up into small pieces.
- 2. Pour into baking dish and top with the cheese.
- 3. Bake @ 375 degrees for 20- 25 minutes.
MAKE-AHEAD GREEN BEAN CASSEROLE
This make-ahead recipe is the elevation of the green bean casserole we all grew up with. Perfect for holiday dinners!
Provided by MSLIB5
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 9h15m
Yield 12
Number Of Ingredients 11
Steps:
- Spray a 2 1/2-quart casserole dish with cooking spray. Mince shallots until you have 3 tablespoons; slice remaining shallots into 1/8-inch rounds. Set both aside.
- Bring a large pot of lightly salted water to a boil. Add beans and cook until tender but still crisp, about 4 minutes. Drain, rinse, and pat dry; set aside.
- Melt butter in a saucepan over medium heat. Add mushrooms and cook, stirring frequently, until browned, 5 to 7 minutes. Add minced shallots and cook until softened, 2 to 3 minutes. Stir in 3 tablespoons flour, then slowly add half-and-half, broth, and soy sauce. Bring to a boil while stirring.
- Reduce heat to a simmer and stir until thickened, about 5 minutes. Stir in green beans and season with salt and pepper. Transfer to the prepared casserole dish, cover, and refrigerate 8 hours to overnight, or until ready to bake.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove casserole from the refrigerator and bake in the preheated oven until heated through and bubbly, about 30 minutes.
- While the casserole is baking, dredge shallot rings in remaining flour until evenly coated.
- Heat oil in a saucepan over medium heat. Lower shallots carefully into the hot oil, working in batches if necessary. Fry until golden brown, 1 to 2 minutes, then drain on paper towels.
- Remove casserole from the oven and top with fried shallots.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 10.3 g, Cholesterol 13.1 mg, Fat 22.8 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 5.1 g, Sodium 136.3 mg, Sugar 1.7 g
PAULA DEEN'S GREEN BEAN CASSEROLE
This recipe may be a little more labor intensive to make than the usual green bean casserole but it's so worth it. I love the fresh green beans and the cheese! I always use more mushrooms than called for just because I love them!
Provided by Lvs2Cook
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350º.
- Bring the chicken broth to a boil in a saucepan.
- Boil the green beans in the broth for 10 minutes.
- Meanwhile, in a large skillet, melt the butter and saute the onions and mushrooms.
- Drain the green beans and add to the mushroom and onions mixture.
- Add the mushroom soup, onion rings, and seasonings to this mixture as well.
- Stir until well combined and pour into a greased 1 1/2 quart baking dish.
- Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
Nutrition Facts : Calories 243.9, Fat 20.1, SaturatedFat 11.3, Cholesterol 46.9, Sodium 948.9, Carbohydrate 7.7, Fiber 1.2, Sugar 2.9, Protein 9
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