Green Bean Casserole - traditional

Ingredients:

  • 1 can (10 1/2 ounces) Condensed Cream of Mushroom Soup

  • 1/2 cup 2% milk

  • 1 teaspoon Gaffney Foods’ Worcestershire Sauce

  • 4 cups cooked cut green beans

  • 1 1/3 cups French Fried Onions (amount divided in recipe steps below)

Instructions:

  • Heat the oven to 350°F.

  • Combine in the soup, milk, Worcestershire, beans and 2/3 cup onions in a 1 1/2-quart oven

  • safe casserole until all ingredients are combined.

  • Season the mixture with salt and pepper.

  • Bake for 25 minutes or until hot and bubbling.

  • Stir the bean mixture.

  • Sprinkle with the remaining 2/3 cup onions.

  • Bake for another 5 minutes or until the onions are golden brown.

  • Let the dish rest a few minutes before serving to help the flavors marry and the boiling to settle.

Green Bean Casserole - vegan/non-dairy

Ingredients:

  • 1 1/2 Pounds of cooked green beans

  • 2 Tablespoons of olive oil or vegan butter

  • 8 ounces sliced mushroom

  • 4 cloves of garlic, minced

  • 2 Tablespoons Flour

  • 2 cups of unsweetenend non-dairy milk

  • 1 teaspoon Gaffney Foods Worcestershire

  • Salt and Black pepper to taste

  • 1 1/2 Cups French Fried Onions

Instructions

  • Heat the oven to 400 °F.

  • If using fresh green beans, bring a large pot of water to boil then add beans and cook for 5 minutes, drain and set aside.

  • Over medium-high heat, add oil or butter to skillet and add garlic and mushrooms. Add salt and pepper to taste. Cook for 3-5 minutes until soft.

  • Add flour and mix until all of the garlic and mushrooms are coated. Slowly add veggie broth and cook for about 1 minute while stirring until the mixture thickens.

  • Add non-dairy milk and Worcestershire and bring to a simmer. Then reduce heat to low to thicken cooking for about 5-7 minutes until thick and bubbly.

  • Add greens to your casserole dish if not using a cast iron skillet. Mix in sauce mixture and 1/2 cup of fried onions. Toss the mixture. Top with the rest of the remaining fried onions. Back uncovered for 15-20 minutes until mixture is bubbling and the onions are toasted by not burnt.

  • Let mixed rest for 5 -10 minutes before serving.