Thanksgiving Day finale: green bean casserole #2

Okay, unlike the other green bean casserole recipe I posted earlier, this is basically the recipe straight off the back of a container of French’s French Fried Onions. I just made a slight change, but it does make a difference in taste.
Preheat the oven to 350.

I started with a big ol’ 28oz can of green beans, drained.

I added 10oz plus 3/4 C of Imagine brand vegan cream of broccoli soup because I couldn’t find a cream of mushroom (this was instead of using Campbell’s soup + milk) . I forget exactly how many cups this works out to, I just measured it in my liquid measuring cup. Added pepper to taste.

Added 2/3 C French’s French Fried Onions, stirred it up and poured it into my 1 1/2 qt casserole dish to bake for about 30 minutes. Then added more fried onions to the top and baked an additional 5 minutes or so.

And here ya have it.

I was told I had to lead the prayer before dinner this year. Apparently now I am the “churchy” one, and Tete decided the Lord’s Prayer is not enough, she wanted me to add three others. “Just say them one after the other like it’s one long prayer, nobody will know,” she said. Ha. I think it worked.

So this is my Thanksgiving meal minus the stuffing and the sweet potatoes my dad cooked. I ran out of room on my plate, but I ate lots more later : ) I had to make room for the spinach Tete made, and that’s salata (Syrian salad) in the bowl. Oh, and some Texas Caviar…from Cosco, of course. Pretty good for a vegan on Turkey Day!

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