Unfortunately I don't have great pictures this time around because well, it was Thanksgiving, and I got excited. And hungry...
Krista & Justin's Green Bean Casserole
For the Green Beans & Mushroom soup
6-8 cups diced portabella mushrooms
1 onions, chopped
3 bags of small fresh green beans (you can use frozen as well)
2 tbls Earth Balance Spread (soy free)
1 cup chicken broth (organic, yeast free)
1 cup coconut coffee creamer (So Delicious brand)
1 tsp corn starch
1/2 cup brown rice flour
1 tsp nutmeg
1 tsp sea salt
1 tsp ground pepper
1 tsp dried parsely
1/4 cup water
In a large pot, sauté the mushrooms and onion with the Earth Balance spread. Add in the seasoning and give it a stir. Add the chicken broth and coconut creamer and bring to a boil. Boil for about 15 minutes.
Add the corn starch, brown rice into about 1/4 cup of water and whisk until well blended (this is your thickening agent).
Add the thickening agent to the the broth and give it a stir.
Meanwhile, boil the green beans for about 3 minutes and then rinse in cold water.
Set items a side while you prepare the onions.
For the onion topping
1 onion, thinly sliced
1 egg, organic cage-free
1 1/2 cups brown rice flour
1 tbls Cajun seasoning (Old Bay)
Preheat the oven to 400°
Whisk up the egg and coat the onions in it. In a low dish combine the rice flour and cajun seasoning. Coat the onions with the mixture and spread into a large pan.
Bake for about 20 minutes or until brown, flipping the onions a couple of times in between to prevent burning.
For the casserole
Layer the mushroom soup and green beans in a large casserole dish and top with the onions. Bake for about an hour uncovered. If the onions are crisping too much, cover with foil.
Enjoy (as an excellent side dish to your next Thanksgiving meal ;))