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
- Preheat the oven to 350° and grease a 9x11 inch baking dish.
- Thaw the green beans under running hot water, drain thoroughly and set aside.
- 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.
- 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.