Casseroles are a southern staple, and this green bean concoction is only as good as the ingredients you put in. Don't even think about using canned green beans! The voodoo priestesses will haunt you for it. Or I will. Either way, stick to fresh green beans!
1 ½ lbs fresh green beans, trimmed and cut into 1 ½” pieces
2 TBS olive oil
1 cup diced onion
3 garlic gloves, minced
2 cups chopped fresh mushrooms (8 oz container)
1 tsp dried thyme
¼ cup flour (or sub 2 TBS rice flour!)
1 cup vegetable broth
1 TBS Braggs (or soy sauce)
1 cups unsweetened non-dairy milk
1/3 cup nutritional yeast
½ tsp salt
½ tsp pepper
1 (3 oz) can of French fried onions
1. Bring a pot of water to boil, then add ½ tsp salt and green beans. Cook until tender (about 20 mins), drain well, and set aside.
2. Preheat oven to 375° F.
3. Heat oil in a large skillet or pot over medium heat. Cook onion until slightly softened, then add garlic, mushrooms, thyme, and cook until mushrooms get juicy (about 5 minutes)!
4. While mushrooms are cooking, whisk together the vegetable broth, Braggs, non-dairy milk, nutritional yeast, salt, pepper, and flour. Then add to mushroom mix and simmer until the liquid thickens (about 10 minutes).
5. Finally, add your greenbeans and stir to coat! Transfer the green beans to an oiled casserole dish, then cover with lid or foil and bake for 20 minutes.
6. Remove lid, add French fried onions and sprinkle with paprika, and bake again for another 10-20 minutes! The dish should be brown, bubbly, and slightly crispy in some places.