Green Bean Casserole

Over the next couple of weeks I thought I would post and re-post a series of recipes that I would be helpful for those cooking a vegetarian Thanksgiving. Or for those who will be having a vegetarian coming over for Thanksgiving dinner.

This recipe is from the Grit Restaurant Cookbook. The original recipe served 10 to 12 and since I was making this for a simple family dinner I cut the recipe down to more manageable size. If you desire to see the original recipe you are going to have to buy the book.

1 1/2 pounds frozen green beans, thawed
2 tablespoons unsalted butter, divided
1 small yellow onion, diced
1 1/4 cups fine bread crumbs, divided
1 large egg
2 cups shredded mild cheddar cheese
1 can of cream of celery soup
1/2 tablespoon vegan Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. Preheat the oven to 350° and grease a 9x11 inch baking dish.
2. Thaw the green beans under running hot water, drain thoroughly and set aside.
3. Melt 1 tablespoon of butter in a skillet, add the onion and saute until the onion is translucent. In a large mixing bowl, combine the green beans, sauteed onion, 1/4 cup of the breadcrumbs, egg, cheddar cheese, cream of celery soup, Worcestershire sauce, salt and pepper until well combined. Transfer to the prepared baking dish.
4. Melt the remaining 1 tablespoon of butter and mix with the remaining 1 cup of breadcrumbs. Spread the breadcrumbs mixture over the top of the green bean mixture. Bake for 1 hour on the lowest rack of your oven.

Serves 8, 3/4 cup servings. 277 Calories, 16 grams of fat, 3 grams of fiber. This is using the 98% Fat Free soup and homemade breadcrumbs.