Green Bean Casserole
Servings
8
Prep Time
20 minutes
Cook Time
10 minutes
Serious question: what’s Thanksgiving without a casserole? Sufficed to say, those who have never enjoyed the creamy delight of a green bean casserole may not know what they’ve BEAN missing! Sure, the joke landed a little better in our head, but the sentiment is true. Share this casserole with the ones you’re grateful for and leave the table full of love (and casserole)!
Author: Siete Family FoodsIngredients
- 4 c Green Beans, blanched
- 1 c Vegan Mozzarella (We Used Daiya)
- 1 c Coconut Milk (canned)
- 1 Jar Siete Spicy Blanco Cashew Queso
- ¼ c Vegetable Stock
- 2 c Bella Mushrooms, Sliced thinly
- 4 Grain Free Chickpea Flour Tortillas
- Coconut Oil
- 1 tbsp Onion Powder
- 1 tsp Garlic Powder
- 2 tsp Salt
- ½ tsp Pepper
Directions
- Preheat oven to 350ºF
- In a pan heat 3 tablespoon of avocado oil on high
- Add mushrooms and saute until all excess moisture has evaporated
- Add green beans and cook for 1-2 mins
- Add queso, coconut milk, cheese, and ¼ cup vegetable stock
- Bring to a boil, stirring along the way to avoid scorching
- Heat a cast-iron pan on medium-high and add ½ cup of coconut oil
- Cut chickpea tortillas into thin strips and fry in oil until golden brown
- Drain and
- toss in a bowl with garlic powder, onion powder, 1 teaspoon salt, and pepper
- Place green bean filling in a baking dish
- Top with crispy tortilla chips and bake for 10 mins
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