Green Bean Casserole is a staple on so many Thanksgiving tables, but who needs cans when you can make it fresh? This recipe is super easy and so much more tasty when made from scratch.
Green Bean Casserole
1 1/2 lbs. fresh green beans, washed, trimmed, and cut into 2 inch pieces
3 tbsp. butter substitute like Earth Balance
4 oz. mushrooms, chopped
1/2 onion, finely diced
2 garlic, diced
1 tbsp. flour
1 cup plain soy milk
1/4 tsp. nutmeg
salt and pepper
1 vidalia onion, halved and sliced
4 tbsp. flour
a pinch of paprika
a pinch of cayenne
Mix the flour, paprika, and cayenne in a bowl and toss the onion slices in. In a frying pan, heat a inch of oil on high. Shake the excess flour off the onions and fry in batches quickly until golden then let sit on a paper towel to absorb oil.
Steam the green beans until soft, but still crunchy (you’re going to bake them so they will cook more), set aside.
In a sauce pot, on medium heat, melt the butter and add the mushrooms, onion and garlic. Saute until the onion is soft and translucent. Add the flour and nutmeg and stir continuously until it becomes a paste like consistency and tan colored. Carefully add the soy milk and continue to stir continuously. Toss the green beans in the sauce and pour into a casserole dish. Top with the crispy onions, cover with foil and bake for 15 minutes on 350 degrees.