Yes, this North American comfort food stable can be made plant-based for you. Whether you make or buy cream of mushroom soup, this is a delicious veggie side—for your entire family.
- 1 1/2 lbs green beans, trimmed and cut in half
- 1 Tbsp olive oil
- 1 onion, thinly sliced
- 1 red pepper, diced
- 2 cups cream of mushroom soup (store-bought or homemade)
- 2 Tbsp non-GMO cornstarch
- 1/4 cup water
- Gluten-free breadcrumbs or crispy onions
Preheat oven to 475F.
Cook green beans in boiling water until just tender. Drain and chill in an ice bath. Drain once cooled.
In a medium pan, cook onion in oil until translucent. Add red pepper and cook 5 more minutes.
Add cream of mushroom soup, cornstarch and water into the pan. Whisk and stir over medium heat until thickened.
Add mixture to a greased casserole dish and sprinkle topping.
Bake for 15 minutes or until bubbling with a golden crust.