Green Bean Casserole Without the Canned Soup

Hmmm, green bean casserole! When I was growing up the thought of green beans in a casserole with mushrooms made my stomach turn over. It was not something that I would put my fork near, even if somebody paid me. Now? It’s a completely different scenario. I want to eat it by the platefuls. Maybe it’s because it’s made without the canned whatever soup. Or perhaps it’s because this one is loaded with delicious cheese and sour cream! Either way, you gotta try this one!

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What do you need?
2 12oz bags of frozen whole green beans -thaw completely in a colander over a bowl to drain all the water away and pat dry
1 cup sour cream
1/2 cup Veganaise
2 cups shredded cheddar cheese
1 small white or yellow onion
1/2 cup flour, seasoned with salt/pepper
2 tablespoons flour
2 tablespoons butter
1/2 cup milk
1/2 cup chicken broth
1/2 cup mushrooms
1/8 teaspooon each salt, pepper, garlic powder, and onion powder

What do you do?
1. Preheat your oven to 350 degrees.
2. Sautee your mushrooms in a touch of olive oil until they are tender, set aside.
3. In a small sauce pot melt the butter over medium to low heat. Add the flour and 1/8 teaspoon of spices. Stir until combined.
4. Whisk in the chicken broth and milk. Continue cooking over medium to low heat until the sauce is slightly thickened. Stir in your mushrooms, remove from heat, cover, and set aside.
5. Slice your onion into thin slices.
6. Prepare a shallow pan with enough oil to go up the side about 1/4 of the way from the bottom. Heat over medium to high heat.
7. Place your seasoned flour in a shallow dish, such as a pie plate.
8. Dredge your onion in the flour and fry until golden brown. Draining on paper towels is very important!
9. In a large bowl combine your drained/dried green beans, sour cream, Veganaise, half of the fried onions, and 1 cup cheese.
10. Stir in your mushroom sauce, coating thoroughly.
11. Pour into a large baking dish and bake for 30-40 minutes or until bubbly and heated through.
12. Top with the remaining 1 cup cheese and onions. Place back in the oven until the onions are golden and the cheese has melted.

Print

Green Bean Casserole Without the Canned Soup

Author Joanna @ Everyday Made Fresh

Ingredients

• 2 12 oz bags of frozen whole green beans -thaw completely in a colander over a bowl to drain all the water away and pat dry
• 1 cup sour cream
• 1/2 cup Veganaise
• 2 cups shredded cheddar cheese
• 1 small white or yellow onion
• 1/2 cup flour seasoned with salt/pepper
• 2 tablespoons flour
• 2 tablespoons butter
• 1/2 cup milk
• 1/2 cup chicken broth
• 1/2 cup mushrooms
• 1/8 teaspoon each salt pepper, garlic powder, and onion powder

Instructions

1. Preheat your oven to 350 degrees.
2. Sautee your mushrooms in a touch of olive oil until they are tender, set aside.
3. In a small sauce pot melt the butter over medium to low heat. Add the flour and 1/8 teaspoon of spices. Stir until combined.
4. Whisk in the chicken broth and milk. Continue cooking over medium to low heat until the sauce is slightly thickened. Stir in your mushrooms, remove from heat, cover, and set aside.
5. Slice your onion into thin slices.
6. Prepare a shallow pan with enough oil to go up the side about 1/4 of the way from the bottom. Heat over medium to high heat.
7. Place your seasoned flour in a shallow dish, such as a pie plate.
8. Dredge your onion in the flour and fry until golden brown. Draining on paper towels is very important!
9. In a large bowl combine your drained/dried green beans, sour cream, Veganaise, half of the fried onions, and 1 cup cheese.
10. Stir in your mushroom sauce, coating thoroughly.
11. Pour into a large baking dish and bake for 30-40 minutes or until bubbly and heated through.
12. Top with the remaining 1 cup cheese and onions. Place back in the oven until the onions are golden and the cheese has melted.