Saturday, 28 December 2013

Green Bean Casserole with French Fried Onions

My husband is from Georgia and one of his favourite Xmas food memories is Green Bean Casserole. It was invented by Campbell's so you can use their Cream of mushroom soup but I've found a recipe from scratch I can veganize from 100 Days of Real Food. Husband gave it the thumbs up :)

Green Bean Casserole with French Fried Onions


Casserole Ingredients
2 pounds green beans, trimmed, cut in half, and steamed (8 to 10 minutes or until tender and easily pierced with a fork)
6 tsp veganbutter
8 ounces mushrooms, diced (Shiitake is a great choice, but button mushrooms are good as well)
2 garlic cloves, minced
4 tablespoons GF flour
1 tsp salt (add more taste)
1/2 tsp Pepper, to taste
2 ½ cups soy milk
1 tablespoon soy sauce (I used Tamari)

Onion Topping Ingredients
½ onion, peeled, cut in half, and sliced very thin
½ cup whole GF flour
4 tablespoons vegan butter
Salt, to taste


Casserole Instructions
Preheat the oven to 350 degrees F.
In a large sauté pan over medium heat, melt the butter.
Add the mushrooms and garlic and cook while stirring for 2 to 3 minutes.
Sprinkle in the flour and stir vigorously for 1 to 2 minutes, being careful not to let the flour burn.
Stir in the salt and pepper.
Carefully whisk in the milk and soy sauce while scraping the brown bits off the bottom of the pan. Bring to a light boil. Whisk and cook until the sauce thickens to the consistency of a really thick soup, about 3 to 4 minutes.
Mix the sauce with the (previously steamed) green beans in a casserole dish and toss to combine.
Bake in the oven until bubbly, about 15 minutes.

Remove from oven and top with French Fried Onions (instructions below).

French Fried Onion Topping Instructions
While the casserole is baking, spread the flour out on a large plate, carefully separate the onion pieces, and dredge them in the flour until they are evenly coated.
Melt the butter for the topping in a large sauté pan over medium heat.
Shake the excess flour off the onions and add them to the pan, being careful not to overcrowd the pan. Depending on the size of the pan you may need to cook them in batches.
If cooking more than one batch, be sure to wipe out the pan in-between to prevent the residue from burning.
Once the onions are golden brown on the bottom (after about 1 to 2 minutes), carefully flip them over to brown the other side. Add extra butter to the pan if they begin to look dry.
The onions do cook quickly, so keep a close watch!
Transfer the onions to a paper-towel lined plate and generously season with salt.

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