When I was a kid, everything mom my bought and made was super extra mega healthy. No pre-packaged, MSG infused, Processed nothin’
Never in all of my years of life, have I ever seen my mother make a TV dinner, a packet of Ramen noodles or box of Kraft Mac & Cheese.
However! There was one 50’s “all American “ style casserole that she served at Christmas every year and the tradition still stands to this.
The original recipe calls for Campbell Cream Of Mushroom Soup so I had to invent my own version in order to veganize this beauty and keep it in the family. And now, I’m sharing it with you.
Ingredients:
1 Cup Vegan Cream of Mushroom Soup
1/2 cup milk
1/8 teaspoon black pepper
500 Grams frozen French cut green beans, thawed*
120 Grams FRENCH’S® French Fried Onions, divided in half
Method:
Pre-heat oven to 350°F
Combine Mushroom Soup, Soy Milk and Pepper in a 1 1/2 -quart baking dish; stir until blended. Stir in beans and 1/2 of the French Fried Onions.
Bake for 30 minutes or until hot. Stir. Sprinkle with remaining 1/2 onions. Bake 5 minutes or until onions are golden.
Enjoy!
