FitVeggieLife

Hands down favorite recipe during any holiday dinner… IT’S. SO. MF. GOOD. I ate half and my family finished the rest, it went quick.
The cream of mushroom I used is from Alison on Loving It Vegan.

Ingredients:

Cream of Mushroom

• 1 Tbsp Olive Oil
• 1 Onion (Chopped)
• 1 tsp Crushed Garlic
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 1 Pack (9oz/250g) any of the brown mushrooms, sliced
• 2 Tbsp Soy Sauce (or Tamari if gluten-free)
• 1 14oz (400ml) Can Coconut Milk
• Sea Salt (to taste)
• Black Pepper (to taste)

• 1/3 c white onion, diced
• 3 cloves garlic minced
• 1/4 c nondairy milk
• 1/2 c vegan mozzerella cheese, opional
• salt and pepper
• 4 (14.5-ounce) cans cut green beans, drained
• 1 1/2 c French fried onions

Instructions:

Cream of Mushroom

1. Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté briefly.
2. Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
3. This will allow the mushrooms to release their water.
4. After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.
5. Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
6. Add sea salt and black pepper to taste.
7. Garnish with fresh herbs and serve.

Rest of the Dish

1. Preheat the oven to 350°F and lightly spray a 13X9-inch baking dish with nonstick cooking spray.
2. Boil a large pot of water, add in the green beans for 8-10 minutes until they’re soft, strain, and run cold water over them.
3. In a large skillet, add a tablespoon of olive oil and the onions and cook, stirring occasionally, about 5 minutes or until translucent. Add the garlic and cook for 1 minute. Stir in the mushroom soup. Stir in the milk and cheese until the cheese is melted. Add salt and pepper to taste.
4. Place your green beans in the prepared dish, pour the mixture over all of the green beans. Fold in 3/4 cup of the fried onions. Bake, uncovered, for 20 minutes. Top with the rest of the fried onions, and bake another 10-15 minutes until they’ve turned golden, and the casserole is hot and bubbly. Enjoy that sh*t.