Vegan Green Bean Casserole


2 Cans Green Beans
1 Lb Sliced Portobello Mushrooms
2 Cubes Edwards & Sons Not Chickin Bullion Cubes
1 Cup Water
2 Cups Plain Almond Milk
3 Tbsp Four. Can use GF
5 Tbsp Vegan Butter divided.

Place green beans in a casserole dish. Dissolve bullion in water. Sauté the mushrooms in 2 Tbsp butter. Add olive oil if begins to stick. Cook until well browned but not crispy. Set aside. In same pan melt remaining 3 Tbsp butter. Add flour and season with S&P. Stir till well blended & thickened. Just takes a minute. Add broth. And stir until flour is blended into liquid. Add milk. Continue to cook on medium heat until thickened. Add mushrooms back to pan & cook a few minutes. Add thickened mixture to green beans. Cover with FF onions and bake at 350 for 30 minutes


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