Vegetarian Green Bean Casserole

Vegetarian Green Bean Casserole

At Thanksgiving, many vegetarians find themselves "loosing their cool." Turkey is a temptation, as well as stuffing and all of the goodies that come along with the holiday. This was my second Thanksgiving as a vegetarian and definitely not my last. Last Thanksgiving, I found myself resisting temptation but also struggling with it as well. This holiday, I thought to make a few meatless dishes to put out for the guests and myself as well. Many of the "meat lovers" at the table were digging into my Green Bean Casserole! It may not look too appetizing to some in the pictures, but everyone wanted seconds! This is an easy dish and a great recipe for holidays! 

What do you need?

2 cups vegan cream of mushroom soup 

1 cup vegan sour cream 

2 teaspoons onion powder 

2 teaspoons garlic salt salt and pepper, to taste 

2 cups vegan corn flakes cereal

divided 4 (14 ounce) cans French cut green beans, 

drained 1 (10 ounce) block vegan mozzarella, grated 

What do you do? 

1. Preheat oven to 350 degrees F. In a medium saucepan, combine the cream of mushroom soup with the vegan sour cream. Use a whisk to make it creamy. Add onion powder, garlic salt, and salt and pepper to taste.
2. In a medium sized casserole dish, crumble 1/2 the cornflakes as sort of a bottom crust. Add green beans to top of crust. Pour sauce mixture from the saucepan on top of the green beans and cornflakes. Crumble the remaining cornflakes and sprinkle them on top.
3. Top with vegan mozzarella. Bake for 15 minutes, or until lightly browned.
Indulge and Enjoy!