Green Bean and Mushroom Casserole

From the Silk test kitchen

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Servings
12
Total Time
45 min

Green Bean and Mushroom Casserole
Ingredients
  • 1 1/2 Tbsp (20 ml) olive oil or unsalted butter, divided
  • 2 medium onions, thinly sliced
  • 1 1/2 tsp (7 ml) salt, divided
  • 1 lb (450 g) fresh mushrooms, thinly sliced
  • 3 Tbsp (45 ml) dry sherry
  • 4 Tbsp (60 ml) flour
  • 3 cups (750 ml) Silk Original or Unsweetened soy or almond beverage
  • 2 Tbsp (30 ml) tamari or soy sauce
  • black pepper to taste
  • 1 1/2 lbs (680 g) fresh green beans, cooked until tender OR 2 10-oz bags (560 g total) frozen cut green beans, thawed

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Preparation
  • Preheat oven to 180°C (350°F).
  • Coat a 2-quart baking dish with nonstick spray.
  • Heat 1/2 Tbsp (7 ml) of the olive oil or butter in a large heavy saucepan over medium heat.
  • Add the onions, season with 1/2 teaspoon (2 ml) salt and cook until slightly browned and soft, 10-12 minutes. Remove the onions and set aside.
  • Heat the remaining tablespoon (15 ml) of olive oil in the same saucepan and add the mushrooms. Cook over medium-high heat, stirring often, until the mushrooms begin to brown and most of the liquid evaporates, about 5 minutes.
  • Add the dry sherry and cook for about 1 minute more. Sprinkle the flour over the mushrooms and cook while stirring over medium heat until the flour browns slightly, about 2 minutes.
  • Remove from the heat and cool briefly.
  • Warm the Silk in a saucepan or microwave.
  • Slowly whisk the warm Silk into the mushrooms, scraping up any browned bits on the bottom of the pan.
  • Return the saucepan to the heat and bring the sauce to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring often, for 8-10 minutes until the sauce reaches the consistency of a thick cream soup.
  • Stir in the tamari and the remaining salt; add black pepper to taste.
  • Mix in the green beans and 1/2 cup (125 ml) of the onions. Place in the prepared casserole dish, top with remaining onions and bake uncovered for 30-40 minutes.