Green Bean Casserole

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I’ve got another Thanksgiving side here.  It’s actually one of favorites.  Since I don’t eat meat, I’m all about the sides, especially this one and mashed potatoes.  

I lightened up this classic recipe.  No canned mushroom cream or fried onion topping.  I assure though, this is a flavor loaded dish.  Fresh green beans, caramelized onion, and homemade mushroom sauce come together topped with more onion and buttery bread crumbs.  It’s vegan but dairy options work as well.

• 2 bags of green beans (most stores have them bagged now for the holidays)
• 1 yellow onion, sliced thinly
• 1/2 cup panko bread crumbs
• 1 tbsp fresh chopped thyme
• 2 8oz packages of mushrooms, chopped
• 1 1/4 cup organic vegetable broth
• 1 cup vegan “sour cream”
• 1/2 cup water
• 2 tbsp flour
• 4 tbsp vegan butter
• salt & pepper

1. Pre-heat oven to 400.
2. In a large skillet heat a couple of tablespoons of olive oil on low heat.  Add sliced onion and a pinch of salt and pepper.  Stir occasionally and add water if pan gets too dry and brown.  Should be about 20-30 minutes
3. In a large pot, fill 1/2 to 3/4 way full of water then bring to a boil.  Add beans and cook for about 5-7 minutes.  Drain and rinse and place in a ice bath.  Put to side.
4. In a small bowl, combine bread crumbs and butter.  Put aside
5. Remove onions when done and place to side.  Heat 2 tablespoons vegan “butter” in same skillet on medium heat.  Add mushrooms and hefty pinch of salt and pepper.  Cook until tender and juicy, about 8-10 minutes.  Remove and put to side.
6. Add sour cream and water to skillet (no need to clean it).  Stir until combined.  Add flour and stir slowly until no lumps remain.  Add broth.  Combine.  Add mushroom and half the onions.
7. Pour green beans into mushroom mixture.  Carefully mix, coating all the beans.  Place in baking dish.  Top with remaining onions, bread crumbs.
8. Bake for about 25 minutes, until crumbs are lightly browned.  Cool slightly, serve and enjoy!!!