A lower fat version of the classic thanksgiving casserole. Green beans in a rich mushroom gravy, topped with crispy coating.
|Servings 5||Serving Size 1 Cup|
Preheat Oven to 350 Degrees.
Cover beans with water in sauce pan, add the 1/2 teaspoon of salt and cook on medium heat for 6-8 minutes and drain out water.
In a skillet on medium-high heat saute mushrooms and onions in butter and canola oil until lightly browned. Set aside.
In a food processor blend: flour, nutritional yeast, lemon pepper, onion powder, garlic powder, soy sauce, salt, nutmeg and rice milk for 1 minute. Pour into skillet with mushroom and onions and cook until slightly thickened. Then mix drained green beans into gravy.
Spray or brush 1-1/2 quart casserole dish with canola oil and pour mixture into dish
In a bowl mix together ingredients for topping using your hands to fully incorporate. Spread topping onto casserole and mist with canola oil.
Bake in preheated oven for 25-30 minutes. Keep a check to make sure it doesn't over brown and if it does cover with foil for the remaining cooking time.
Let rest for 5 minutes after it has been removed from the oven.