Thanksgiving is creeping up on us so my fondness for holiday side dishes will be showing in the coming weeks. That love was created out of necessity when I was the lone vegetarian at various holiday feasts, but it’s become a bit of a passion. I’ve always been a fan of green bean casserole, but the traditional condensed soup version isn’t exactly the healthiest vegetarian feast.
Now that I’m making my own Homemade Vegan Cream of Mushroom Soup, it’ll be easy to convert this to a vegan feast. I also sometimes like to add more protein to my side dish to make it more of a meal by mixing in a cup of cooked chickpeas.Not vegan? No problem. The Homemade Cream of Something Soup recipe has traditional, whole foods, diet and gluten-free options, too.
Fresh Green Bean Casserole
- 1 pound fresh green beans, trimmed, cut into 3-inch pieces and blanched
- 1.5 cups Homemade Vegan Cream of Mushroom Soup
- 3/4 cup dairy-free milk
- 1/4 teaspoon House seasoning or black pepper
- 1 1/3 cups French fried onions, divided
- Optional add-in: 1 cup chickpeas, cooked
Preheat oven to 350. Spray a 2-quart casserole dish. Mix together all ingredients (including chickpeas, if using), except 2/3 cup of French fried onions. Bake at 350 for 30 minutes. Add remaining French fried onions and bake for 5 more minutes.
It’s even better than the canned version and still pretty simple to make. The fresh green beans made a huge difference. Everyone loved this casserole and it was quite a bit healthier for us, too.
What are you having for Sunday Brunch, Breakfast or Lunch?