Thursday, May 19, 2011

From Cherie's Kitchen: "Slop together" a hearty green bean casserole (vegetarian)

Traditional green bean casserole served as a holiday side dish.
Years ago, a friend gave me a recipe for a "pumped-up" green bean casserole that made a hearty dish to serve as a main course.

Well, I lost the recipe.

But, while foraging the pantry and the freezer for a quick supper, determined to "use what I have," I tried to recreate it from memory.  The result was quite tasty.

Green bean casserole is traditionally a holiday side dish with little protein.  This version can be enjoyed throughout the year and gets a protein boost from the soy crumbles (the original recipe called for turkey or beef.) 

This recipe is vegetarian, but not vegan, because the cream of mushroom soup contains dairy.

I call this Cherie's "Slop-it-Together Supper."  Enjoy.  Serves six.


1 (12 oz.) package Morning Star Farms Meal Starter soy crumbles
1 cup cooked white or brown rice
2 (15 oz.) cans French-cut green beans, drained and rinsed
2 (10 oz.) cans Campbell's Cream of Mushroom soup, undiluted
2 cups French-fried onions, divided


Preheat oven to 350 degrees Fahrenheit.

Prepare rice according to package directions and measure (a little extra is OK.) Prepare soy crumbles according to package directions until fully cooked.  Drain and rinse green beans. 

In a large bowl, combine soy crumbles, rice, green beans, soup and one cup of the onions.

Transfer to a two-quart casserole dish greased with vegetable shortening or sprayed with non-stick cooking spray.  Cover and bake for 30 minutes, or until bubbly around the edges. 

Remove top and sprinkle with remaining onions.  Continue baking, uncovered, for five minutes or until top is brown.

Serve with a fresh fruit salad.

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