Name: Creamy Green Bean Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 750 g sliced green beans, frozen or fresh; 2 small onions, finely chopped; 200 g mushrooms, sliced; 3 cloves garlic, minced (or more if you like); 227 g Daiya plain cream cheese; 25 ml – 2 tbsp olive oil; 2.5 ml – 1/2 tsp salt, or to taste; 2.5 ml – 1/2 tsp black pepper, or to taste; 125 ml – 1/2 cup water or vegetable broth (helps loosen the sauce); 250 – 375 ml – 1 to 1½ cups plain potato chips, lightly crushed

Description

This Creamy Green Bean Bake is a creamy vegan green bean casserole made with mushrooms, onions, and dairy-free cream cheese. Finished with a crunchy potato chip topping, it makes a comforting holiday side dish that’s easy to prepare

Ingredients

Units Scale

750 g sliced green beans, frozen or fresh
2 small onions, finely chopped
200 g mushrooms, sliced
3 cloves garlic, minced (or more if you like)
227 g Daiya plain cream cheese
25 ml - 2 tbsp olive oil
2.5 ml - 1/2 tsp salt, or to taste
2.5 ml - 1/2 tsp black pepper, or to taste
125 ml - 1/2 cup water or vegetable broth (helps loosen the sauce)
250 - 375 ml - 1 to 1 1/2 cups plain potato chips, lightly crushed

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Instructions

Preheat the oven to 350⁰F (180⁰C). Lightly grease a medium oven dish.
If using 750 g frozen sliced green beans, let them thaw slightly and drain off excess water.
If using 750 g fresh sliced green beans, blanch them in boiling salted water for about 3 minutes, then drain well. This keeps them tender but not mushy after baking.
Heat 2 tbsp olive oil in a large skillet over medium heat.
Add 2 small, chopped onions and cook for about 5 minutes, until soft and beginning to turn golden.
Stir in 200 g sliced mushrooms and cook another 5 to 6 minutes until they release their moisture and begin to brown.
Add 3 cloves of minced garlic and cook for about 30 seconds until fragrant.
Add 227 g Daiya plain cream cheese, 1/2 cup water or vegetable broth, 1/2 tsp salt, and 1/2 tsp black pepper to the pan.
Stir slowly as the cream cheese melts into a smooth sauce. If it feels too thick, splash in a little more broth until creamy.
Fold the 750 g green beans into the mushroom cream sauce and mix gently until everything is evenly coated.
Transfer the mixture into the greased baking dish and spread it out evenly.
Sprinkle 1 to 1 1/2 cups crushed potato chips evenly over the top. Don’t crush them too fine.
Bake uncovered at 350⁰F (180⁰C) for about 30 minutes, until hot and bubbling around the edges and the chips are lightly golden.
Let the dish sit about 5 minutes before serving so the sauce thickens slightly.

Notes

Created, prepared, tried, and tested SIL Estelle