Green bean casserole made with fresh green beans, vegan cream of mushroom soup, caramelized onions with a crispy Panko and almond topping.

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Name: Green Bean Casserole, Vegan
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 tablespoons Extra virgin olive oil; 1 large Onion sliced thin; 3 cloves Garlic finely grated; 1 lb. Green Beans (4 cups) trimmed, cut into pieces; 2.5 cups Vegan Cream of Mushroom Soup; 1.5 cup Panko Bread Crumbs, GF; 1 tablespoon Olive Oil; 1 tablespoon Sliced Almonds

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INGREDIENTS

2 tablespoons Extra virgin olive oil
1 large Onion ; sliced thin
3 cloves Garlic ; finely grated
1 lb. Green Beans ; (4 cups) trimmed, cut into pieces
2.5 cups Vegan Cream of Mushroom Soup
1.5 cup Panko Bread Crumbs, GF
1 tablespoon Olive Oil
1 tablespoon Sliced Almonds

INSTRUCTIONS

Preheat oven to 375º

For the Vegetables:

In a nonstick skillet on medium-low flame, heat Olive Oil until shimmering.

Add sliced Onions and Garlic; sauté until caramelization occurs (about 30 min); stir as needed; once cooked divide in half and set aside.

Meanwhile, stream Green Beans in a steam basket inside a cooking pot filled with 1/2" water; cover and steam on med-high heat until tender (about 5 min.); remove, drain, and set aside.

For the White Sauce:

Use Vegan Cream of Mushroom Soup.

For the Crispy Topping:

In a mixing bowl, stir together Panko Bread Crumbs and Olive Oil; set aside

Assemble Casserole:

Place 1/2 of the Caramelized Onions in bottom of a sprayed, 2-quart casserole dish; reserve the other half for topping.

Next, lay Green Beans over onions in casserole dish.

Pour Vegan Cream of Mushroom Soup over beans (doesn't have to be warm).

Spread remaining half of caramelized onions over sauce; sprinkle Panko and Sliced Almonds over surface.

Cover and bake for 30 minutes until sauce is bubbling; then uncover, place dish under broiler a few minutes until Panko and Almonds are lightly browned. Serve warm.

NOTES

The Kitchen Girl

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Green Bean Casserole, Vegan

2 tablespoons Extra virgin olive oil
1 large Onion sliced thin
3 cloves Garlic finely grated
1 lb. Green Beans (4 cups) trimmed, cut into pieces
2.5 cups Vegan Cream of Mushroom Soup
1.5 cup Panko Bread Crumbs, GF
1 tablespoon Olive Oil
1 tablespoon Sliced Almonds

Preheat oven to 375º

For the Vegetables:
In a nonstick skillet on medium-low flame, heat Olive Oil until shimmering.
Add sliced Onions and Garlic; sauté until caramelization occurs (about 30 min); stir as needed; once cooked divide in half and set aside.
Meanwhile, stream Green Beans in a steam basket inside a cooking pot filled with 1/2" water; cover and steam on med-high heat until tender (about 5 min.); remove, drain, and set aside.

For the White Sauce:
Use Vegan Cream of Mushroom Soup.

For the Crispy Topping:
In a mixing bowl, stir together Panko Bread Crumbs and Olive Oil; set aside

Assemble Casserole:
Place 1/2 of the Caramelized Onions in bottom of a sprayed, 2-quart casserole dish; reserve the other half for topping.
Next, lay Green Beans over onions in casserole dish.
Pour Vegan Cream of Mushroom Soup over beans (doesn't have to be warm).
Spread remaining half of caramelized onions over sauce; sprinkle Panko and Sliced Almonds over surface.
Cover and bake for 30 minutes until sauce is bubbling; then uncover, place dish under broiler a few minutes until Panko and Almonds are lightly browned. Serve warm.

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Nutrition

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Serving Size: 1 Serving (641g)
Recipe Makes: Servings

Calories: 402
Calories from Fat: 181 (45%)

Amt Per Serving		% DV

	Total Fat 20.1g	27 %
	Saturated Fat 2.7g	13 %
	Monounsaturated Fat 13.8g
	Polyunsanturated Fat 2.8g
Cholesterol 0mg		0 %
Sodium 36.2mg		1 %
Potassium 1270.5mg		33 %
Total Carbohydrate 52.6g		15 %
	Dietary Fiber 19g	76 %
	Sugars, other 33.6g
Protein 12.2g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 402

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