Holiday Green Bean Casserole

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I often make a variation of this around the holidays, and it has come to be one of our favorites. I love it because it really delivers flavor wise, but it doesn’t require a huge amount of minute to minute attention. It’s also a bit of a multipurpose dish; I make it so that there is reserve liquid at the end of cooking, that way when you’re done you can drain the liquid, heat it over low, add a bit of flour, and within a few minutes you have perfect mushroom gravy!

Ingredients

1 lb. green beans

1/3 cup dried cranberries

2/3 cup chopped pecans

10 white mushrooms

1 can corn

1 cup almond milk

1/4 cup nutritional yeast

2 tbsp. non-dairy butter

1 tsp. basil

1 tsp. madras curry powder

1 pinch white pepper

1. Preheat oven to 400 degrees. 

2. Trim beans, slice mushroom caps, chop pecans, and portion other ingredients. 

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3. Mix beans, pecans, mushrooms, and cranberries together. Spread in casserole dish and top with non-dairy butter and spices. 

4. Bake for 10 minutes. Mix well, and return to oven for another 10 minutes. 

5. Add in nutritional yeast and a drained can of corn. Mix well, cover with aluminum foil, and return to oven for a final 20 minutes. 

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Serve with a slotted spoon! Reserved liquid may easily be turned into mushroom gravy.

2 thoughts on “Holiday Green Bean Casserole

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