Add green beans (the skillet will be a little full now, but just give it time, the green beans will soften and shrink as they cook), season with salt and pepper and toss to coat. Cook, stirring occasionally until they shrink, soften, brown and concentrate their flavors, another 10–12 minutes (the onions will be very dark and caramelized at this point, too, which is what we want).ģ. Reduce heat to medium, add mushrooms and season again with salt and pepper. Cook, stirring occasionally (I use a wooden spoon this whole time), until they start to soften and brown, 10–12 minutes.Ģ. Add onions and season with salt and pepper. Heat olive oil in a large (at least 8”) skillet over medium–high heat. My sister cried one year when she found out there was soy sauce in the original recipe, and guess what Carleigh, there’s some in this one, too! This recipe was developed using an 8” cast iron skillet, but you can do it in whatever you want, and if at any point you feel like your skillet is too small and things get a little too full or you feel like your skillet is too large and the casserole will be lonely, you can always transfer to a baking dish to bake.ġ. This is what I want it to be: a skillet of sauteed green beans, caramelized onions and beautifully browned mushrooms barely coated in a creamy gravy topped with French’s Onions from the container. So what I’m saying is that green bean casserole is inherently good, and it can be whatever you want it to be. French’s Onions from the container? I’d die for them. I think it lies within the over abundance of creamy mushroom soup– The word “gloopy” comes to mind, an adjective I try to avoid. But after sitting about 10 min it had thickened up nicely.I grew up with the original Campbell’s Soup recipe and never quite cared for it. After removing from oven the sauce is still not thick enough, still runny. Next time I would cover with parchment, then foil, shiny side down and remove after baking for 10 min and bake an additional 10 min. I removed them when I saw the crumbs were much browner. Then I baked them at 400 for about 15 minutes. They never got any browner, so after a few minutes of stirring, I spread them evenly over the green beans. I’d probably season them next time, but leave out the toasting step. I added sea salt and black pepper and “toasted” the bread crumbs. I spread that around and poured in an amount of panko bread crumbs I eyeballed, that would cover the green beans. Next I rinsed my pan, got most of the water dried off and melted 1 tsp of vegan butter in the pan. Once it was slightly thickened I poured it over the green beans in the casserole dish, making sure sauce went down to cover all the green beans. I did season with sea salt and black pepper and stirred occasionally to prevent lumps. I put the pan back on the burner on 3 and waited for it to thicken and simmer. Next I added 1.5 cups of Berekey filtered water & 2 cups of home made vegan creamer (soaked/drained almonds & cashews blended with clean water-essentially thicker non dairy milk), into the pan as I stirred the onions and flour. I removed the pan from the burner and sprinkled double the amount of flour (all purpose) over the onions and mixed it in. But I love them and am sure they would be wonderful in this dish. I omitted the mushrooms because my son does not like them. It instantly smelled like heaven! I drained 2 cans of organic green beans (not french style), and added them to a small casserole dish (next time I will use a medium sized dish). I planned to go no oil, but decided I’d use a little since it was Thanksgiving (2021), so I added 1 teaspoon of vegan butter. It came out fantastic! This is what I did:ĭiced a large yellow onion and caramelized it in a non-stick pan, then added 6 large minced cloves of garlic.
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