Green Bean Casserole

To come up with this recipe, I combined and tweaked several recipes (including Tofu'n'Sproutz's country gravy as the base for my homemade cream of mushroom soup)

1 bag frozen green beans, cooked according to package directions

½ c cremini (baby bella) mushrooms, diced

1 Tbsp vegan butter/margarine

½ Tbsp garlic, minced

1.5 Tbsp vegan butter/margarine

1/3 c flour

2 c unsweetened rice/oat milk

1/8 tsp salt

1 can French fried onions

Preheat oven to 350F.

Cook green beans according to package directions. Set in colander to drain.

In a skillet, cook mushrooms and garlic in 1 Tbsp butter. Remove from skillet and set aside. Place skillet on med-high heat for 1 min or until heated. Add 1.5 Tbsp butter and melt. Whisk flour into the butter and cook over low heat for 1-2 min (to remove raw flour taste, roux shouldn’t turn golden/brown).

Remove skillet from heat and whisk in milk, a little at a time to prevent clumps. Add salt and mushroom mix, and return to med-high heat. Bring to a simmer, stirring occasionally. Once simmering, stir continuously until gravy thickens.

In a casserole dish, combine green beans and mushroom gravy. Bake, covered, in oven for 20-30 min or until cooked through and bubbly.  Add onions and bake uncovered for 10-15 min or until onions are lightly browned.