After removing from oven the sauce is still not thick enough, still runny. Next time I would cover with parchment, then foil, shiny side down and remove after baking for 10 min and bake an additional 10 min. I removed them when I saw the crumbs were much browner. Then I baked them at 400 for about 15 minutes. In 1 1/2-quart casserole or glass baking dish, mix green. Stir casserole, then top with remaining onions. Bake in the preheated oven until hot, about 25 minutes. Stir together remaining onions, beans, soup, milk, soy sauce, and pepper in a 3-quart casserole dish. Set aside 1/2 of the fried onions for topping. 2 Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly. Directions Preheat the oven to 350 degrees F (175 degrees C). Transfer to the prepared casserole dish and top with the fried onion rings. Ingredients 1 pound Florida green beans, blanched and trimmed 10 Florida mushrooms, cleaned and sliced thin 2-3 tablespoons unsalted butter sweet onion. They never got any browner, so after a few minutes of stirring, I spread them evenly over the green beans. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk. In a large bowl combine the green beans, mushroom sauce, and cubed fontina cheese. I’d probably season them next time, but leave out the toasting step. I added sea salt and black pepper and “toasted” the bread crumbs. I spread that around and poured in an amount of panko bread crumbs I eyeballed, that would cover the green beans. Next I rinsed my pan, got most of the water dried off and melted 1 tsp of vegan butter in the pan. Once it was slightly thickened I poured it over the green beans in the casserole dish, making sure sauce went down to cover all the green beans.
I did season with sea salt and black pepper and stirred occasionally to prevent lumps. I put the pan back on the burner on 3 and waited for it to thicken and simmer. Add minced cloves of garlic cooked in butter, some r oasted garlic, or a dash of garlic powder. Next I added 1.5 cups of Berekey filtered water & 2 cups of home made vegan creamer (soaked/drained almonds & cashews blended with clean water-essentially thicker non dairy milk), into the pan as I stirred the onions and flour. Ingredients 1 1/2 pounds green beans, trimmed and halved 2 tablespoons butter 1 cup diced onions 8 ounces mushrooms, thinly sliced 2 cloves garlic Pinch. I removed the pan from the burner and sprinkled double the amount of flour (all purpose) over the onions and mixed it in. But I love them and am sure they would be wonderful in this dish. I omitted the mushrooms because my son does not like them. It instantly smelled like heaven! I drained 2 cans of organic green beans (not french style), and added them to a small casserole dish (next time I will use a medium sized dish). I planned to go no oil, but decided I’d use a little since it was Thanksgiving (2021), so I added 1 teaspoon of vegan butter. It came out fantastic! This is what I did:ĭiced a large yellow onion and caramelized it in a non-stick pan, then added 6 large minced cloves of garlic.
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