Time 45m Yield 16 servings. Number Of Ingredients 13 Steps:
Preheat oven to 350°. In a large skillet, saute mushrooms and onion in oil over medium heat until tender. Add garlic; cook and stir 1 minute. Stir in the sour cream, browning sauce (if desired), salt and pepper until blended. Add green beans and cheese; stir to coat. Transfer to a greased 13x9-in. baking dish. , In a small bowl, melt buttery spread. Stir in crushed crackers and fried onions; sprinkle over casserole. Bake until casserole is bubbly and top is golden brown, 25-30 minutes.
Time 1h Yield 6 to 8 servings Number Of Ingredients 11 Steps:
Heat the oven to 350 degrees and oil a 3-quart baking dish. Fill a large pot with water. Add 1 tablespoon salt to the water and bring to a boil. Add the green beans and boil for 4 minutes (or 3 minutes if you are using French beans). Drain the green beans and rinse them under cold running water. Give them a shake to remove excess water, then cut them into 2-inch pieces. Transfer the cut green beans to the baking dish. Heat the butter in a 12-inch skillet over medium heat. Add the mushrooms and shallots. Cook for 5 minutes, or until the mushrooms have released their juices and are reduced in size. Stir frequently to prevent the shallots from burning. Add the garlic and cook the mushrooms for another 3 minutes, stirring as you go. Place the flour in a small bowl and add 1/4 cup of the non-dairy milk. Whisk together to create a slurry. Pour the remaining 1 3/4 cups non-dairy milk into the skillet with the mushrooms. Stir in the slurry, 2 teaspoons kosher salt and the black pepper. Bring the liquid to a simmer and reduce the heat to low. Cook, stirring occasionally, for 4 to 5 minutes, or until the sauce has thickened enough to coat the back of a spoon. Pour the mushroom sauce over the green beans and give it a gentle stir to coat. Top with the fried onions. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the onions turn a deep golden brown and the sauce is bubbling. Allow the casserole to cool for 15 minutes before serving.
Time 1h Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
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.
Time 35m Yield 1 pan, 4-6 serving(s) Number Of Ingredients 18 Steps:
preheat oven to 350 degrees. heat soy milk and bouillon in a sauce pan, stirring until cube disintegrates. Do not boil or scald the milk. saute onions, carrots and mushrooms in the oil. add salt, pepper, herbs and spices. whisk starch and water well then pour into the pan of milk. Stir well because it thickens fast. add can of green beans, vegetables and about half of the fried onions. pour the mixture into a casserole dish and top with the rest of the onions. bake in the oven for 10-15 minutes or until the onions begin to brown.
Time 1h30m Yield 16 Number Of Ingredients 16 Steps:
Place potatoes and olive oil in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 12 minutes. Drain and set aside to cool for 2 minutes. Transfer potatoes to a large bowl. Add 1/2 cup vegan butter, pepper, and salt and mash with a fork until combined and potatoes are smooth. Combine corn, green beans, onion, garlic, and 1 tablespoon vegan butter in a microwave-safe bowl. Microwave for 30 seconds. Add to the potatoes; stir until thoroughly mixed and set aside. Preheat the oven to 375 degrees F (190 degrees C). Combine water, vegetable bouillon, and vegetable base in a small saucepan over medium heat. Once bouillon is dissolved, stir in cornstarch and flour until thoroughly mixed and boiling. Let mixture boil for 3 minutes until thick like gravy, them remove from the heat. Grease two baking pans. Spread 1/2 of the potato-veggie mixture into one pan and pour 1/2 of the gravy over top. Sprinkle with 1/2 of the French-fried onions and cover the pan with foil. Repeat with remaining ingredients in the second pan. Bake in the preheated oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes before serving.
Time 1h Yield 16 Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place mushrooms in a blender or food processor; pulse until pureed. Blend vegetable broth, cashews, and cornstarch together in a blender until cream is smooth. Stir white wine, mushrooms, onion, garlic, thyme, and salt together in a large pot over medium heat until mushrooms are softened, about 3 minutes. Pour cream into soup; cook and stir until the soup thickens, about 7 minutes. Stir in tomato paste and lemon juice. Transfer the soup to a casserole dish; mix green beans, 1 1/3 cup of the fried onions, soy sauce, and pepper into the soup until combined. Bake in the preheated oven until the mixture is bubbly and warmed through, about 25 minutes. Remove from oven and top with remaining fried onions.
Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees Fahrenheit.
Time 1h15m Yield 8 servings. Number Of Ingredients 14 Steps:
In a large Dutch oven, saute the carrots, celery, onion, green pepper in oil for 5 minutes. Add the garlic. chili powder and cumin; cook 1 minute longer. Stir in the remaining ingredients; bring to a boil. , Cover and bake at 350° for 45-50 minutes or until thickened and vegetables are tender.
