Anytime bean and mushroom casserole (V)

If you are interested in changing your diet to reduce LDL (the bad cholesterol) it is a good idea to avoid animal fats (meat and dairy products). This delicious bean and mushroom casserole I  make at Thanksgiving can be enjoyed year round. Here is a vegan recipe that is much tastier than the mushroom can version:

2 cups freshly steamed green beans or 2 cans of French cut green beans 

1 package fresh mushrooms (about a cup when sauteed)

1 ½ cup almond milk/non-dairy milk

1 ½ tbsp flour

2 tbsp cooking oil

1 can or 2 cups French Fried Onions

1 tbsp soy sauce

1 tbsp balsamic vinegar
1 tsp Italian spice mix 

¼ tsp nutmeg

Salt and pepper to taste

1. Let beans drain if using canned beans. Clean and cut mushrooms in ½ inch pieces. Saute on low heat until liquid is gone, about 15 – 20 minutes. 

2. Heat oil in sauce pan and add flour. Stir until all is well mixed and slightly brown. Slowly add non-dairy milk while stirring. Once the sauce has thickened, add soy sauce, nutmeg, vinegar and salt and pepper to taste. 
3. Save ½ cup French onions for topping and mix the sauce with mushrooms, fried onions and beans in an oven proof form. 

4. Top with remaining onions and bake at 350 F about 30 – 40 minutes until the onions have a nice crispy look. 

You can prepare up to step 3 the day before and add the remaining 1/2 cup of fried onions right before baking.