Green Bean Casserole

Serves 8

1 batch of Cream of Mushroom Soup

3 14 oz cans French style green beans (or 4.5 c fresh green beans, steamed)

Optional: pinch of cayenne pepper, fried onions, whole wheat bread crumbs

Combine the soup and the green beans in a casserole dish.  Add a pinch of cayenne pepper if a subtle kick is desired.  Sprinkle with whole wheat bread crumbs or those little onion strings that everyone loves and bake at 350˚F for a few minutes until crunchy.

Cream of Mushroom Soup

1 onion, diced

½ t salt

1 T minced garlic (~ 3 cloves)

2/3 to 1 c sliced mushrooms

1 15 oz can white beans (1.5 c), drained and rinsed

Saute the onion in a splash of water, adding salt and garlic once the onion is translucent.  Add water as needed to prevent sticking.  Once the garlic is lightly browned, add the mushrooms and sauté until softened.  Add mushroom mix to a blender, along with ½ c water and the white beans.  Puree until smooth.

If you are eating this as soup and not as a casserole ingredient, you may want to add a splash of dry sherry and season with oregano and thyme, maybe even a little nooch (nutritional yeast).  For more umami (and increased fat content), you can also substitute the white beans for 1 c cashews soaked in water then drained.