Green Bean Casserole
Around the holidays, new sides of your loved ones’ personalities come shining through—and sometimes it can be frightening. My family has revealed this new “stickler for tradition” alter ego, whom I don’t think I want to battle.
After seeing the last two posts, and fearing that a pumpkin risotto or fresh cranberry sauce may end up on their table, my family started calling. They just had to ensure that I wouldn’t “mess” with their meal and that my dishes would be traditional.
I have taken on the task of green bean casserole this year, which seems easy enough. The classic is a must-have on Thanksgiving and always a hit—along with the stuffing, and the gravy, and the pecan pie, and the cranberry sauce—but back to the casserole.
It really is an oddball dish if you think about it. The original (and still commonly used) recipe involves multiple canned, processed goods, with not a fresh ingredient in sight. It’s quite surprising to me that the recipe has survived and thrived since 1955.
Now that I’ve been warned about tinkering with my family’s traditional dishes—well, tinkering too much anyway—I’ve decided to go with the tried-and-true green bean casserole below. It’s only slightly different from the original, and I bet my family will never know.
For more info on holiday recipes—some traditional, and some not—check out the guide to celebrating a vegan holiday.
Green Bean Casserole
1/2 medium onion, diced
3/4 cup chopped button mushrooms
1 Tbsp. vegetable oil
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. sage
Salt and pepper, to taste
1 1/2 cups unsweetened soy milk
1 cube vegetarian bouillon
2 1/2 Tbsp. cornstarch
2 Tbsp. cold water
1 can cut green beans
1 6-oz. can French-fried onions
Preheat the oven to 350°F.
Sauté the onions and mushrooms in the vegetable oil in a skillet. Add the herbs, salt, and pepper.
Heat the soy milk and bouillon in a saucepan, stirring until the bouillon dissolves. Do not bring to a boil. Mix together the cornstarch and water and add to the pan, stirring well.
Quickly add the green beans, the sautéed veggies, and about half of the French-fried onions and stir well.
Pour the mixture into a casserole dish and top with the remaining French-fried onions.
Bake for about 15 minutes, or until the onions begin to brown.
Makes 4 to 6 servings