Recipe by tendollarwine
This recipe is kind of a mix of ideas I got from several recipes and I love it! I made it for my family for Thanksgiving and they ate the entire dish. This is by far one of the simplest recipes you can find. And it's cheap and easy to make! Definately let this sit for a while after you take it out of the oven. It won't look done, but once it sits and cools, the sauce will thicken up, and it stays hot for a really long time.
Top Review by nethope
An allergy-friendly take on a Thanksgiving classic! I made this with coconut milk and a whole bunch of fresh green beans. When I put in the cornstarch, I realized I was just making cream of mushroom soup, so I added used my immersion blender to chop the mushrooms even smaller, and then I added potato flakes to thicken it a little more, just the way I wanted it. Everyone loved it with Thanksgiving dinner, and no one minded that it was dairy-free and soy-free (checked your fried onions to be sure they are soy-free!).
- 2 1⁄2 cups soymilk, plain
- 1 1⁄2 cups mushrooms, sliced
- 4 (14 ounce) cans cut green beans
- 1 1⁄2 tablespoons cornstarch
- 15 ounces French-fried onions
- 1 -2 teaspoon garlic powder
- fresh ground black pepper, to taste
Directions See How It's Made
- Preheat the oven to 350 degrees.
- In a pot over medium-high heat, add 2c of the soy milk, the sliced mushrooms, garlic, and black pepper. Slowly bring to a boil and reduce the heat to a simmer. Dissolve the corn starch into the remaining ½c of soy milk and add to the pot. Stir well for 5 minutes and remove from the heat.
- Drain the beans and pour them into a casserole dish. Add about 1c of the onions to the beans, as well as the soy milk mixture and toss. Place in the oven for 35-45 minutes, top with the rest of the onions, and cook for a few more minutes until the onions are brown. Let the casserole sit for 10-15 minutes to set and cool.