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Vegan Green Bean Casserole

Now everyone can enjoy this classic Thanksgiving side. Just a few small tweaks make this a vegan green bean casserole, but no one wiletast the difference!

Ingreadient:

    • 8 ounces sliced fresh mushrooms
    • 1 medium onion, chopped
    • 2 teaspoons olive oil
    • 3 garlic cloves, minced
    • 3 cups dairy-free sour cream
    • Browning sauce, optional
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 3 packages (12 ounces each ) frozen cut green beans, thawed
    • 4 cups shredded dairy-free cheddar-flavored cheese
    • 1/4 cup dairy-free buttery spread
    • 1 cup crushed Ritz crackers
    • 1 cup french-fried onions, coarsely choppe

Directions :

    1. 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.
    2. 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.

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