1 cup fresh mushrooms, diced
2 12 oz packages frozen french-cut green beans
1/4 c vegan margarine
1 small onion, diced
1/2 t dried basil
1/2 cup slivered almonds
paprika
Saute the onions in margarine until clear. Mix them with the frozen beans, mushrooms, soup substitute, and basil. Pour into a greased one-quart casserole. Top with slivered almonds and paprika. Bake at 350F for 35-40 minutes.
(I'm sure you could combine the making of the soup sub with the onion process to speed this up, but I wanted to leave the soup sub link, as it might be useful to some readers who are veganizing family holiday casseroles. Also, if making again, I would trim back the amount of fat.)
(I'm sure you could combine the making of the soup sub with the onion process to speed this up, but I wanted to leave the soup sub link, as it might be useful to some readers who are veganizing family holiday casseroles. Also, if making again, I would trim back the amount of fat.)
1 comment:
Thanks for that mushroom soup link! I love a green bean casserole and haven't done it up vegan yet.
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