thanksvegan Green Bean Casserole

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thanksvegan Green Bean Casserole

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Directions

#1 Preheat the oven to 350°F. #2. Sauté the onions and mushrooms in the vegetable oil. Season with the salt and pepper. #3. Heat the almond milk in a saucepan and add the bouillon, stirring until it dissolves. Do not allow to boil. Mix the cornstarch and water together and add to the pan, stirring well. #4. Quickly add the green beans, the sautéed vegetables, and about half the fried onions and stir well. #5. Pour into a casserole dish and top with the remaining fried onions. Bake for about 15 minutes, or until the onions on top begin to brown.

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Ingredients

1 cup Urban Meadow® chopped red onions

2 (14.5 oz) cans Urban Meadow® cut green beans

1 1/2 cups Urban Meadow® unsweetened almond milk

1 tbsp Urban Meadow® vegetable oil

3/4 cup chopped button mushrooms

2 tbsp cold water

2 1/2 tbsp cornstarch

1 (6oz) crispy fried onions

1 vegan bouillon cube (or 1 tsp bouillon base)

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Nutrition Facts

Serving size: 4-6