Make Ahead: The topping and the mushroom filling can be prepared and refrigerated, separately, a day in advance. It is best to cook the green beans and bake the casserole shortly before it is served.
- For the beans
- 1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces
- 1 tablespoon salt
- For the sauce
- 10 ounces mixed mushrooms, stemmed and coarsely chopped
- 3 medium cloves garlic, minced
- Generous pinch cayenne pepper
- Freshly ground black pepper, to taste
- 2 tablespoons flour
- 3/4 cup vegetable broth, such as Imagine's No-Chicken
- 1 tablespoon dry sherry
- 3/4 cup soy creamer or full-fat unsweetened soy milk
- For the topping
- 1 1/2 slices whole-grain bread (crusts removed), torn into pieces
- 1 tablespoon butter substitute or margarine, such as Earth Balance spread
- 1/8 teaspoon salt
- Pinch freshly ground black pepper
- 3 ounces canned crispy fried onions
Preheat the oven to 425 degrees. Grease a large casserole dish with nonstick cooking oil spray.
For the beans: Bring a large pot of water to a boil over high heat.
Add the beans and the salt. Cover and cook for 6 minutes, then drain in a colander in the sink. Rinse them with cold water to stop the cooking. Drain thoroughly.
For the sauce: Grease a large nonstick skillet with nonstick cooking oil spray and place it over medium heat. Add the mushrooms, garlic, cayenne pepper, and salt and black pepper to taste. Cook for about 12 minutes, stirring occasionally, until the mushrooms are soft and have released their juices.
Whisk the flour and broth together in a liquid measuring cup, then add to the mushrooms along with the sherry. Cook for about 5 minutes, stirring, until the mixture thickens. Add the soy creamer or soy milk and cook for 8 to 10 minutes. The mixture should become even thicker. Adjust the seasoning as needed, then stir in the beans.
For the topping: Combine the bread, margarine, salt and pepper in the bowl of a food processor; pulse until crumbly. Transfer to a medium bowl and add the fried onions; mix well.
Transfer the green bean mixture to the prepared casserole. Top with the onion mixture. Bake for 15 to 20 minutes or until golden on top. (The beans will be crisp-tender.)
Adapted by Nancy Kiffer of Woodbridge, from a recipe on FatFreeVegan.com.
Tested by Dean Felten.
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