Green bean casserole is a casserole consisting mostly of cooked green beans, mushrooms, and french fried onions. We're sharing our take on the classic recipe and adding some "meat" to it - figuratively not literally!
Fun Fact: The classic green bean casserole recipe was created in 1955 by Dorcas Reilly at the Campbell Soup Company and is a popular side dish for Thanksgiving!
3/4 of a package of House Foods Tofu, Medium Firm
1 1/2 LBS of Green Beans, trimmed and cut in half
1 1/2 cups of Cremini Mushrooms, sliced
1 cup of Fried Onions
1 TBSP of Olive Oil
2 TSP of Sea Salt
1//2 TSP of Black Pepper
3 Garlic Gloves, minced
1/2 Medium Onion, chopped
1/8 TSP of Cayenne
3/4 Cup of Vegetable Broth
2 TSP of All Purpose Flour
Preheat the oven to 400 degrees.
Fill a large stock pot with water and bring it to a boil.
Add a pinch of sea salt.
Carefully add the green beans and cook for five minutes, then strain.
Cook your onions with olive oil, over medium heat until they're softened.
Then add the mushrooms and cook for 5 minutes.
Add the garlic, salt, pepper, and cayenne and cook for another 3 minutes.
Degalze the pan with half of the vegetable stock, saving the other half for the tofu.
Sprinkle some flour over the pan and stir to create a sauce.
Add pureed tofu to the mushroom pan and stir over medium heat to coat well.
Transfer the green bean mixture to the casserole baking dish.
Top with fried onions and bake for 15 minutes.
Serve and enjoy!
To watch Limor make the recipe, click here.
Disclaimer: This post is not sponsored. House Foods is a sponsor of Limor Media, which owns limorloves.com.