Green Bean Casserole

Cooking Soundtrack:  Motley Crue - Home Sweet Home (because almost everyone goes home for the holidays)

Part of the charm of the traditional green bean casserole is that it's made out of only three ingredients! I kept with that tradition in my vegan version of this holiday classic. If you feel the need to make vegan cream of mushroom soup from scratch, be my guest! But I'll be too busy making pies, corn bread dressing, candied yams and mashed potatoes...

Ingredients:

16 ounces frozen green beans or fresh equivalent (or two 16 ounce cans, I won't judge you!)

One 13 oz box of Pacific brand vegan mushroom gravy (Can be found at Whole Foods and sometimes Ralph's)

One half of a standard 6 ounce can of french fried onions (every brand I've seen is vegan, although I cannot claim to have seen a single organic french fried onion) OR use 1 package of Just Pure Foods Crispy Onion Rings to make your casserole gluten-free (available at Whole Foods).

Thaw your green beans in the refrigerator overnight or gently heat them up in a skillet on low heat until all of the ice has melted. Do not put frozen green beans in your casserole. The results will make you sad!

Preheat your oven to 350 degrees and chop all of your green beans into somewhat bite size pieces if they are not already chopped.

Mix chopped green beans with the Mushroom Gravy (use the entire box of gravy) in your baking dish. Add 3/4 of your crispy onions to the dish and mix them in thoroughly. Sprinkle the last 1/4 of the onions on top. If you are using gluten-free onion strips, give them a

gentle pat to make sure they get a little gravy on them so they don't get too hard.

Cover your dish with foil and pop it in the oven for 35 minutes. That's it! Enjoy!

**This dish doubles very easily if you need two times the amount of green bean casserole.**