GREEN BEAN CASSEROLE, TAKE 2

Back in October, I attempted a green bean casserole recipe that didn't thrill me enough to want to put it on the Thanksgiving table.  Last night's attempt was MUCH better.  I found this recipe for non-dairy cream of mushroom soup and then followed the regular ol' recipe for the casserole on the back of French's fried onions.  I used soy-free Earth Balance for the butter and substituted in coconut milk where the recipe called for soy milk.  This dish definitely made the cut!  Let's see if the in-laws will be able to tell that it's soy-free and dairy-free...

CREAM OF MUSHROOM SOUP (soy-free dairy-free)

4 T Earth Balance soy-free buttery spread, divided
1/4 cup chopped mushrooms
1 T minced onion
3 T flour
1/2 tsp salt
1/2 tsp pepper
1 1/4 cups coconut milk, heated

Saute mushrooms in 1 T Earth Balance.  Remove from pan.

Melt 3 T Earth Balance, and whisk in flour, salt, and pepper.  Cook for about 1 minute, stirring frequently.  Slowly add in warm milk, continuously stirring to prevent lumps.  Add in sauteed mushrooms, and cook until desired thickness. 

GREEN BEAN CASSEROLE

Once you have the soup made, all you have to do is...

Mix soup, green beans*, and 2/3 cup fried onions into a casserole dish.

Bake at 350 degrees for 30 minutes.  Top with 2/3 cup fried onions, and bake an additional 5 minutes or until onions are golden brown.

*18 oz of frozen green beans, thawed -OR- 2 cans green beans, drained