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Green Bean Casserole Topped with Crispy Onions

Green Bean Casserole Topped with Crispy Onions


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Ingredients

  • 24 Ounces green snap beans
  • 1 1/2 Pound brown mushrooms
  • 6 Tablespoons unsalted butter
  • 1 Teaspoon garlic
  • 1 medium onion
  • 1 Teaspoon salt
  • 2 Teaspoons thyme
  • 1/8 Teaspoon ground nutmeg
  • 1/8 Teaspoon cayenne pepper
  • 1/2 Teaspoon black pepper
  • 1/2 Cup sour cream
  • 3/4 Teaspoons Thick-It-Up
  • 1/2 Cup heavy cream
  • 1/2 Cup Parmesan cheese, grated
  • 1/4 Cup whole-grain soy flour
  • 1/4 Cup canola oil
  • 1 Cup chicken broth

Directions

Thaw green beans completely (or use fresh with the ends trimmed).

In a large sauté pan heat butter until bubbly. Add mushrooms, garlic, and salt. Cook mushrooms until nicely browned: about 10 minutes. Combine with the green beans in a 2-quart casserole dish.

To the pan, add the thyme, cayenne, nutmeg, black pepper, and chicken broth. Sprinkle the Thick-It-Up over the top and whisk over medium heat for 1 to 2 minutes until thickened. Whisk in the sour cream and heavy cream and continue to cook an additional 3 minutes until thoroughly combined and thickened. Pour evenly over the green beans and mushrooms. Top with parmesan cheese and bake for 20 minutes until bubbly throughout.

While the casserole is cooking, cut the onion into thin slices and separate into rings. Coat evenly with soy flour and fry in oil in small batches for one to three minutes until golden and crispy. Drain excess oil on a paper towel and continue until all onion rings are fried. Top casserole with onion rings and serve immediately.


Green Bean Casserole with Crispy Onion Topping

Ingredients

  • Olive oil spray
  • 1 lb. fresh green beans, trimmed
  • Cream of Mushroom Soup
  • 1 Tbsp. vegan butter (soy-free if necessary)
  • 1 sweet onion, quartered and thinly sliced
  • 3/4 cup vegan panko bread crumbs (gluten-free if necessary)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 3 Tbsp. nutritional yeast, optional

Instructions

  • Preheat the oven to 400°F (200°C). Lightly spray a 9-inch-by-13-inch (23-cm-by-33 cm) baking dish with olive oil.
  • Place the green beans in a steamer basket over a pot of boiling water and cover. Steam for 5 minutes, then transfer to a large bowl. Pour the soup into the bowl and stir to combine. Set aside.
  • While the green beans are steaming, melt half of the butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, 5 to 7 minutes. Transfer the onions to a medium bowl. (Don’t bother to clean the pan.) Melt the remaining butter in the frying pan and add the bread crumbs. Cook, stirring frequently, until the crumbs are crispy. Stir in the garlic powder and salt and remove from the heat. Add to the onions along with the nutritional yeast (if using). Stir to combine.
  • Pour the green bean mixture into the prepared baking dish. Spread the onion mixture over the top. Bake for 25 minutes, or until the topping is crispy and the casserole is bubbly. Serve immediately. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.

Tip: To prepare this in advance, bake the casserole without the topping for 25 minutes. Refrigerate until ready to serve. Prepare the onion topping, spread it on the top, and bake the casserole at 400°F (200°C) for 15 to 20 minutes, until heated through.

Recipe from But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

© ‘But My Family Would Never Eat Vegan!’


Green Bean Casserole with Crispy Onion Topping

Ingredients

  • Olive oil spray
  • 1 lb. fresh green beans, trimmed
  • Cream of Mushroom Soup
  • 1 Tbsp. vegan butter (soy-free if necessary)
  • 1 sweet onion, quartered and thinly sliced
  • 3/4 cup vegan panko bread crumbs (gluten-free if necessary)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 3 Tbsp. nutritional yeast, optional

Instructions

  • Preheat the oven to 400°F (200°C). Lightly spray a 9-inch-by-13-inch (23-cm-by-33 cm) baking dish with olive oil.
  • Place the green beans in a steamer basket over a pot of boiling water and cover. Steam for 5 minutes, then transfer to a large bowl. Pour the soup into the bowl and stir to combine. Set aside.
  • While the green beans are steaming, melt half of the butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, 5 to 7 minutes. Transfer the onions to a medium bowl. (Don’t bother to clean the pan.) Melt the remaining butter in the frying pan and add the bread crumbs. Cook, stirring frequently, until the crumbs are crispy. Stir in the garlic powder and salt and remove from the heat. Add to the onions along with the nutritional yeast (if using). Stir to combine.
  • Pour the green bean mixture into the prepared baking dish. Spread the onion mixture over the top. Bake for 25 minutes, or until the topping is crispy and the casserole is bubbly. Serve immediately. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.

Tip: To prepare this in advance, bake the casserole without the topping for 25 minutes. Refrigerate until ready to serve. Prepare the onion topping, spread it on the top, and bake the casserole at 400°F (200°C) for 15 to 20 minutes, until heated through.

Recipe from But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

© ‘But My Family Would Never Eat Vegan!’


Green Bean Casserole with Crispy Onion Topping

Ingredients

  • Olive oil spray
  • 1 lb. fresh green beans, trimmed
  • Cream of Mushroom Soup
  • 1 Tbsp. vegan butter (soy-free if necessary)
  • 1 sweet onion, quartered and thinly sliced
  • 3/4 cup vegan panko bread crumbs (gluten-free if necessary)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 3 Tbsp. nutritional yeast, optional

Instructions

  • Preheat the oven to 400°F (200°C). Lightly spray a 9-inch-by-13-inch (23-cm-by-33 cm) baking dish with olive oil.
  • Place the green beans in a steamer basket over a pot of boiling water and cover. Steam for 5 minutes, then transfer to a large bowl. Pour the soup into the bowl and stir to combine. Set aside.
  • While the green beans are steaming, melt half of the butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, 5 to 7 minutes. Transfer the onions to a medium bowl. (Don’t bother to clean the pan.) Melt the remaining butter in the frying pan and add the bread crumbs. Cook, stirring frequently, until the crumbs are crispy. Stir in the garlic powder and salt and remove from the heat. Add to the onions along with the nutritional yeast (if using). Stir to combine.
  • Pour the green bean mixture into the prepared baking dish. Spread the onion mixture over the top. Bake for 25 minutes, or until the topping is crispy and the casserole is bubbly. Serve immediately. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.

Tip: To prepare this in advance, bake the casserole without the topping for 25 minutes. Refrigerate until ready to serve. Prepare the onion topping, spread it on the top, and bake the casserole at 400°F (200°C) for 15 to 20 minutes, until heated through.

Recipe from But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

© ‘But My Family Would Never Eat Vegan!’


Green Bean Casserole with Crispy Onion Topping

Ingredients

  • Olive oil spray
  • 1 lb. fresh green beans, trimmed
  • Cream of Mushroom Soup
  • 1 Tbsp. vegan butter (soy-free if necessary)
  • 1 sweet onion, quartered and thinly sliced
  • 3/4 cup vegan panko bread crumbs (gluten-free if necessary)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 3 Tbsp. nutritional yeast, optional

Instructions

  • Preheat the oven to 400°F (200°C). Lightly spray a 9-inch-by-13-inch (23-cm-by-33 cm) baking dish with olive oil.
  • Place the green beans in a steamer basket over a pot of boiling water and cover. Steam for 5 minutes, then transfer to a large bowl. Pour the soup into the bowl and stir to combine. Set aside.
  • While the green beans are steaming, melt half of the butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, 5 to 7 minutes. Transfer the onions to a medium bowl. (Don’t bother to clean the pan.) Melt the remaining butter in the frying pan and add the bread crumbs. Cook, stirring frequently, until the crumbs are crispy. Stir in the garlic powder and salt and remove from the heat. Add to the onions along with the nutritional yeast (if using). Stir to combine.
  • Pour the green bean mixture into the prepared baking dish. Spread the onion mixture over the top. Bake for 25 minutes, or until the topping is crispy and the casserole is bubbly. Serve immediately. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.

Tip: To prepare this in advance, bake the casserole without the topping for 25 minutes. Refrigerate until ready to serve. Prepare the onion topping, spread it on the top, and bake the casserole at 400°F (200°C) for 15 to 20 minutes, until heated through.

Recipe from But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

© ‘But My Family Would Never Eat Vegan!’


Green Bean Casserole with Crispy Onion Topping

Ingredients

  • Olive oil spray
  • 1 lb. fresh green beans, trimmed
  • Cream of Mushroom Soup
  • 1 Tbsp. vegan butter (soy-free if necessary)
  • 1 sweet onion, quartered and thinly sliced
  • 3/4 cup vegan panko bread crumbs (gluten-free if necessary)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 3 Tbsp. nutritional yeast, optional

Instructions

  • Preheat the oven to 400°F (200°C). Lightly spray a 9-inch-by-13-inch (23-cm-by-33 cm) baking dish with olive oil.
  • Place the green beans in a steamer basket over a pot of boiling water and cover. Steam for 5 minutes, then transfer to a large bowl. Pour the soup into the bowl and stir to combine. Set aside.
  • While the green beans are steaming, melt half of the butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, 5 to 7 minutes. Transfer the onions to a medium bowl. (Don’t bother to clean the pan.) Melt the remaining butter in the frying pan and add the bread crumbs. Cook, stirring frequently, until the crumbs are crispy. Stir in the garlic powder and salt and remove from the heat. Add to the onions along with the nutritional yeast (if using). Stir to combine.
  • Pour the green bean mixture into the prepared baking dish. Spread the onion mixture over the top. Bake for 25 minutes, or until the topping is crispy and the casserole is bubbly. Serve immediately. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.

Tip: To prepare this in advance, bake the casserole without the topping for 25 minutes. Refrigerate until ready to serve. Prepare the onion topping, spread it on the top, and bake the casserole at 400°F (200°C) for 15 to 20 minutes, until heated through.

Recipe from But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

© ‘But My Family Would Never Eat Vegan!’


Green Bean Casserole with Crispy Onion Topping

Ingredients

  • Olive oil spray
  • 1 lb. fresh green beans, trimmed
  • Cream of Mushroom Soup
  • 1 Tbsp. vegan butter (soy-free if necessary)
  • 1 sweet onion, quartered and thinly sliced
  • 3/4 cup vegan panko bread crumbs (gluten-free if necessary)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 3 Tbsp. nutritional yeast, optional

Instructions

  • Preheat the oven to 400°F (200°C). Lightly spray a 9-inch-by-13-inch (23-cm-by-33 cm) baking dish with olive oil.
  • Place the green beans in a steamer basket over a pot of boiling water and cover. Steam for 5 minutes, then transfer to a large bowl. Pour the soup into the bowl and stir to combine. Set aside.
  • While the green beans are steaming, melt half of the butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, 5 to 7 minutes. Transfer the onions to a medium bowl. (Don’t bother to clean the pan.) Melt the remaining butter in the frying pan and add the bread crumbs. Cook, stirring frequently, until the crumbs are crispy. Stir in the garlic powder and salt and remove from the heat. Add to the onions along with the nutritional yeast (if using). Stir to combine.
  • Pour the green bean mixture into the prepared baking dish. Spread the onion mixture over the top. Bake for 25 minutes, or until the topping is crispy and the casserole is bubbly. Serve immediately. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.

Tip: To prepare this in advance, bake the casserole without the topping for 25 minutes. Refrigerate until ready to serve. Prepare the onion topping, spread it on the top, and bake the casserole at 400°F (200°C) for 15 to 20 minutes, until heated through.

Recipe from But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

© ‘But My Family Would Never Eat Vegan!’


Green Bean Casserole with Crispy Onion Topping

Ingredients

  • Olive oil spray
  • 1 lb. fresh green beans, trimmed
  • Cream of Mushroom Soup
  • 1 Tbsp. vegan butter (soy-free if necessary)
  • 1 sweet onion, quartered and thinly sliced
  • 3/4 cup vegan panko bread crumbs (gluten-free if necessary)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 3 Tbsp. nutritional yeast, optional

Instructions

  • Preheat the oven to 400°F (200°C). Lightly spray a 9-inch-by-13-inch (23-cm-by-33 cm) baking dish with olive oil.
  • Place the green beans in a steamer basket over a pot of boiling water and cover. Steam for 5 minutes, then transfer to a large bowl. Pour the soup into the bowl and stir to combine. Set aside.
  • While the green beans are steaming, melt half of the butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, 5 to 7 minutes. Transfer the onions to a medium bowl. (Don’t bother to clean the pan.) Melt the remaining butter in the frying pan and add the bread crumbs. Cook, stirring frequently, until the crumbs are crispy. Stir in the garlic powder and salt and remove from the heat. Add to the onions along with the nutritional yeast (if using). Stir to combine.
  • Pour the green bean mixture into the prepared baking dish. Spread the onion mixture over the top. Bake for 25 minutes, or until the topping is crispy and the casserole is bubbly. Serve immediately. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.

Tip: To prepare this in advance, bake the casserole without the topping for 25 minutes. Refrigerate until ready to serve. Prepare the onion topping, spread it on the top, and bake the casserole at 400°F (200°C) for 15 to 20 minutes, until heated through.

Recipe from But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

© ‘But My Family Would Never Eat Vegan!’


Green Bean Casserole with Crispy Onion Topping

Ingredients

  • Olive oil spray
  • 1 lb. fresh green beans, trimmed
  • Cream of Mushroom Soup
  • 1 Tbsp. vegan butter (soy-free if necessary)
  • 1 sweet onion, quartered and thinly sliced
  • 3/4 cup vegan panko bread crumbs (gluten-free if necessary)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 3 Tbsp. nutritional yeast, optional

Instructions

  • Preheat the oven to 400°F (200°C). Lightly spray a 9-inch-by-13-inch (23-cm-by-33 cm) baking dish with olive oil.
  • Place the green beans in a steamer basket over a pot of boiling water and cover. Steam for 5 minutes, then transfer to a large bowl. Pour the soup into the bowl and stir to combine. Set aside.
  • While the green beans are steaming, melt half of the butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, 5 to 7 minutes. Transfer the onions to a medium bowl. (Don’t bother to clean the pan.) Melt the remaining butter in the frying pan and add the bread crumbs. Cook, stirring frequently, until the crumbs are crispy. Stir in the garlic powder and salt and remove from the heat. Add to the onions along with the nutritional yeast (if using). Stir to combine.
  • Pour the green bean mixture into the prepared baking dish. Spread the onion mixture over the top. Bake for 25 minutes, or until the topping is crispy and the casserole is bubbly. Serve immediately. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.

Tip: To prepare this in advance, bake the casserole without the topping for 25 minutes. Refrigerate until ready to serve. Prepare the onion topping, spread it on the top, and bake the casserole at 400°F (200°C) for 15 to 20 minutes, until heated through.

Recipe from But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

© ‘But My Family Would Never Eat Vegan!’


Green Bean Casserole with Crispy Onion Topping

Ingredients

  • Olive oil spray
  • 1 lb. fresh green beans, trimmed
  • Cream of Mushroom Soup
  • 1 Tbsp. vegan butter (soy-free if necessary)
  • 1 sweet onion, quartered and thinly sliced
  • 3/4 cup vegan panko bread crumbs (gluten-free if necessary)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 3 Tbsp. nutritional yeast, optional

Instructions

  • Preheat the oven to 400°F (200°C). Lightly spray a 9-inch-by-13-inch (23-cm-by-33 cm) baking dish with olive oil.
  • Place the green beans in a steamer basket over a pot of boiling water and cover. Steam for 5 minutes, then transfer to a large bowl. Pour the soup into the bowl and stir to combine. Set aside.
  • While the green beans are steaming, melt half of the butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, 5 to 7 minutes. Transfer the onions to a medium bowl. (Don’t bother to clean the pan.) Melt the remaining butter in the frying pan and add the bread crumbs. Cook, stirring frequently, until the crumbs are crispy. Stir in the garlic powder and salt and remove from the heat. Add to the onions along with the nutritional yeast (if using). Stir to combine.
  • Pour the green bean mixture into the prepared baking dish. Spread the onion mixture over the top. Bake for 25 minutes, or until the topping is crispy and the casserole is bubbly. Serve immediately. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.

Tip: To prepare this in advance, bake the casserole without the topping for 25 minutes. Refrigerate until ready to serve. Prepare the onion topping, spread it on the top, and bake the casserole at 400°F (200°C) for 15 to 20 minutes, until heated through.

Recipe from But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

© ‘But My Family Would Never Eat Vegan!’


Green Bean Casserole with Crispy Onion Topping

Ingredients

  • Olive oil spray
  • 1 lb. fresh green beans, trimmed
  • Cream of Mushroom Soup
  • 1 Tbsp. vegan butter (soy-free if necessary)
  • 1 sweet onion, quartered and thinly sliced
  • 3/4 cup vegan panko bread crumbs (gluten-free if necessary)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 3 Tbsp. nutritional yeast, optional

Instructions

  • Preheat the oven to 400°F (200°C). Lightly spray a 9-inch-by-13-inch (23-cm-by-33 cm) baking dish with olive oil.
  • Place the green beans in a steamer basket over a pot of boiling water and cover. Steam for 5 minutes, then transfer to a large bowl. Pour the soup into the bowl and stir to combine. Set aside.
  • While the green beans are steaming, melt half of the butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, 5 to 7 minutes. Transfer the onions to a medium bowl. (Don’t bother to clean the pan.) Melt the remaining butter in the frying pan and add the bread crumbs. Cook, stirring frequently, until the crumbs are crispy. Stir in the garlic powder and salt and remove from the heat. Add to the onions along with the nutritional yeast (if using). Stir to combine.
  • Pour the green bean mixture into the prepared baking dish. Spread the onion mixture over the top. Bake for 25 minutes, or until the topping is crispy and the casserole is bubbly. Serve immediately. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.

Tip: To prepare this in advance, bake the casserole without the topping for 25 minutes. Refrigerate until ready to serve. Prepare the onion topping, spread it on the top, and bake the casserole at 400°F (200°C) for 15 to 20 minutes, until heated through.

Recipe from But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

© ‘But My Family Would Never Eat Vegan!’



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