Time 40m Yield 6 Number Of Ingredients 5 Steps:
Gather the ingredients. Preheat the oven to 350 F/177 C/Gas 4. Mix the soup, milk, and pepper in a buttered 1 1/2 to 2-quart casserole dish. Add the green beans and 2/3 cup of the French-fried onions. Stir the mixture together. Bake the casserole for about 25 minutes or until bubbly around the edges. Top with the remaining 2/3 cup of fried onions and bake about 5 more minutes or until the onions are lightly browned. Serve and enjoy!
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.
Time 55m Yield 6 servings Number Of Ingredients 14 Steps:
Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil and fill a large bowl with ice water. Add the green beans to the boiling water and cook until crisp-tender and bright green, 4 to 5 minutes. Drain well and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry. Meanwhile, heat the olive oil in a large oven-proof skillet over medium-high heat. Add the mushrooms, a pinch of salt and several grinds of pepper and cook, stirring occasionally, until almost all the excess moisture has cooked off and the mushrooms start to turn golden brown, about 6 minutes. Add the onion, garlic and thyme, then continue to cook, stirring, until tender, about 2 minutes. Pour 1/4 cup of the vegetable broth into the skillet. Cook, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer until broth is reduced by half, about 1 minute. Stir in the flour and cook, stirring, until completely absorbed, then add the remaining 1/2 cup vegetable broth, almond milk, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring, until thickened and saucy, 3 to 4 minutes. Stir in the vegan sour cream and soy sauce until smooth. Taste and adjust the seasoning with salt and pepper. Stir the blanched green beans into the sauce, tossing until evenly coated, then spread into an even layer. Top evenly with the fried onions. Bake until golden brown and bubbling at the edges, about 15 minutes. Let sit 5 minutes before serving.
Time 50m Number Of Ingredients 15 Steps:
Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened. Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes. Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes. Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.
Time 50m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Stir soup, sour cream, pepper, veggies, 2/3 cup of fried onions and 1/4 cup swiss cheese in 2 quart casserole. Cover and bake 40 minutes at 350. Sprinkle remaining cheese & onions over and bake for another 5 minutes.
Time 55m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees. *In non-stick pan heat the oil and saute the onions, apples and carrots for 5 minutes until softened. Mix together the tomato paste with the stock (or water). Add all the other ingredients except for the beans and garnishes to the pan with the onions, apples and carrots. Stir well, cover and simmer for 5 minutes. Add the beans and transfer the mixture into an ovenproof casserole. Cover and bake at 350 degrees. for 35-40 minutes. Do not allow to dry out. Add more stock to beans if necessary. Garnish with swirls of sour cream and thinly sliced scallions if desired. *NOTE: I usually prepare this bean casserole a day in advance; up to the point before baking to allow the ingredients to marry.
