Photo credits: Rachel.
- 2 Tbsp kosher salt
- 1.5 pounds fresh green beans, rinsed and ends trimmed
- 2 Tbsp vegan butter/coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 large portobello mushrooms, chopped
- 1 tsp kosher salt
- 1/2 – 1 tsp freshly ground black pepper, to taste
- 2 Tbsp unbleached all-purpose flour
- 1 cup low sodium chicken broth
- 1 cup Ripple Original Half & Half
- salt and pepper to taste
- 1/2 cup whole wheat panko breadcrumbs
- 6 oz french fried onions ( I get them from Trader Joe’s available seasonally)
Preheat oven to 375°F. Grease a 9×13 casserole dish, set aside.
Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil.
Add the green beans and boil for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.
Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.
Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Season to taste with salt and pepper.
Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top.
Place casserole in the oven and bake until bubbly, about 20 minutes. If your onions start to brown too quickly, cover the casserole with foil. Serve immediately!