Green Bean Casserole~In Time For Thanksgiving

I included this recipe in another post last winter, but since Thanksgiving is coming up, I wanted to share it again as it's own post for those that are looking for a Dairy Free version of this holiday favorite.

*You can make this Vegan by using vegetable bouillon instead of chicken.

GREEN BEAN CASSEROLE:
Ingredients:
1-1/2 cups soy milk
1 cube chicken bouillon
1 to 2 tablespoons olive oil
1/2 medium onion, diced
3/4 cup chopped mushrooms
1 carrot, diced
any of the following you want to add:
basil
garlic
marjoram
oregano
pepper
sage
salt
thyme
3 tablespoons cornstarch or flour
2 or 3 tablespoons cold water
2 cans French cut green beans
1 can fried onion ( I prefer the Trader Joes brand, but I have also found that a Garlic Pepper flavored kind works great too)

Method:
1. In a saucepan, heat the soy milk and veggie bouillon.
2. Stir until bouillon cube disintegrates.Be careful to not scald the milk.


3. In a separate skillet heat 1-2 Tablespoons Olive Oil.
4. Add the onions, mushrooms, and carrots; saute until the onions are translucent.



5.Add the herbs and spices-basil, garlic, marjoram, oregano, pepper, sage, salt, and thyme.
6. Make a thickener by combining the flour and cold water, mixing well.
7.Pour into the milk-bouillon mixture. Stir well and often, because this will coagulate quickly once heated.
8. Combine the green beans, sauteed veggies, and half the fried onions. Then add the milk mixture, mixing well. Top with fried onions.
9. Bake at 350 degrees Fahrenheit for 10 to 15 minutes, or until the French fried onions begin to brown.



Makes: 4 to 6 servings

My husband has said this version is actually better than the traditional one using canned soup. I have to agree. I love that there are more veggies in it, not just green beans.
Happy Thanksgiving!