![]() You might think this is a crime against vegetables, but I wouldn’t have it any other way! At first, I thought I would want the green beans to stay crunchy, but it turns out I like them nice and overdone. Rather than dirtying two extra pans and waiting even longer for the casserole to be ready, just mix, bake, top, done! The filling becomes all bubbly and crispy on the edges, while the top is crunchy and beans get nice and cooked all the way through. The best thing about this casserole is that, just like its original counterpart, it’s a mix and bake kind of dish. I love a good caramelized onion, so I knew I wanted it to be heavy on the caramelized onion and crispy onion, super low on the mushroom part.Īfter tinkering and trying to get at that crispy on the top, bubbly in the middle texture, I finally landed on this vegan green bean casserole compromise. Last year, I made a version of vegan green bean casserole from Fat-Free Vegan that satisfied my craving, but still, it had mushrooms, so I wasn’t totally sold. Needless to say, I ended up loving that crispy/bubbly combination, but didn’t so much love the condensed creepy mushroom soup that went into making it. ![]() After a while, I discovered that, um, this casserole has crispy fried onions on top and gets all bubbly and delicious, so let’s give it a try. I hate mushrooms, always and forever.) At Thanksgiving, I was always the first to dive into the mashed potatoes and gravy and the last to get at the stuffing and green bean casserole (stuffing is still iffy for me). I mean, it has mushrooms in it, people, MUSHROOMS. ![]() Green bean casserole was a dish it took me a while to warm up to.
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