Emma's Thanksgiving Green Bean Casserole

[Kitchen Witch]

Emma's Thanksgiving Green Bean Casserole
Ingredients (use vegan versions):

* 2 cups Imagine brand vegan cream of mushroom moup
* 1 cup Sour Supreme vegan sour cream
* 4 cans of French cut green beans
* 2 cups corn flakes cereal
* 1 block vegan mozerella
* 2 teaspoons onion powder
* 2 teaspoons garlic salt
* pepper to taste

Directions:

This is definetly not a low-fat recipe, but it is a staple at our family's Thanksgiving Dinner. Even the carnivores devour it. ) And it's SO simple to prepare! Enjoy!

In a medium saucepan, combine the cream of mushroom soup with the sour supreme. I usually have to whip it with a wire whisk to get it creamy. Add onion powder, garlic salt, and salt & pepper to paste.

In a medium sized casserole dish, crumble half of your cornflakes as sort of a bottom "crust"

Drain the water from the green beans and put them on top of the corn flakes.

Pour your sauce mixture from the saucepan on top of the green beans and cornflakes. Crumble the remaining cornflakes and sprinkle them on top.

Top with grated vegan mozerella.

Bake at 350° for 15 minutes, or until lightly browned.

Enjoy! This is excellent re-heated as well.

--Emma

Serves: 8-10