Green Bean Casserole
Ingredients
- 3/4 cup Onion
- 1 1/4 cup French's onion
- 2 tbsp Sherry or dry wine
- 24 oz Green beans
- 1 tbsp Dijon mustard
- Kite hill cream cheese or cream from coconut can (not liquid)
- 8 oz Mushrooms (Baby bella & white button)
- 2 1/2 cups No Chicken broth or veggie broth
Instructions
- Heat oil in pan and sauté garlic, onion and mushrooms until most liquid has evaporated, and veggies are soft.
- Add sherry (or any dry wine) and 1 tablespoon Dijon mustard and sauté until most of liquid has evaporated
- Add no chicken broth and cream cheese to a blender and blend till smooth about 20 -30 seconds. You want it VERY smooth.
- Now add your mushroom mixture to that, salt and pepper and quickly pulse about 3-4 times till mushrooms are bite size
- Add back to stove to heat for 5mins. Can eat as cream of mushroom soup at this point!
- Now for the green beans! Make sure to have an ice bath ready for your green beans. Heat green beans in boiling water for 5 mins. Transfer to ice bath and then transfer to casserole dish.
- Add 1 1/2 cups of your cream of mushroom soup and bake for 10 mins. Take out and mix in crispy onions and bake again for 15 -20mins or until nice and bubbly!!
Notes
The Cream of Mushroom soup might seem a little bit then but once you bake with the green beans it gets thicker!