Stove-Top Green Bean Casserole. A plant-based recipe made with 4 minute cheeze sauce.

Yes, you can do it in a skillet! {Stovetop Green Bean Casserole}

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4 minute cheeze, cheeze, dinner, egg free, get your vegetables in!, gluten free, plant-based, reducetarian, side, sugar free, vegan

Everyone knows green bean casserole is just an excuse to eat crispy fried onions.

Crispy fried onions - a key ingredient in Stove top Green Bean Casserole. A 4 minute cheeze sauce recipe. Plant-based.

Crispy fried onions

Of course, you’re getting in some green beans, and mushrooms too!

And yes, we’re cooking this on the stovetop, in a skillet. It doesn’t need any time in the oven.

Stove-Top Green Bean Casserole. A plant-based recipe made with 4 minute cheeze sauce.

Stove-Top Green Bean Casserole

It uses my 4 minute cheeze sauce, which isn’t adding a big cheezy note here, but instead is a super fast method for whipping up a quick and creamy sauce. I’ve been using the sauce in lots of recipes lately because it’s so convenient. {Check out my 4 minute cheeze sauce category for all the recipes.}

Today, we’re flavouring it with green bean casserole-appropriate onion, garlic, and lemon.

So yum!

You can get this on the table in under 30 minutes!

Ingredients

  • 2 cups green beans, trimmed
  • 2 cups mushrooms, sliced
  • 2 lemons, both juice and peel
  • about 1 cup of 4 minute cheeze sauce, which equals 2/3rds of a cup of dry mix, or 2 units of cheeze sauce recipe if you are making it from scratch. {Note, both of these links go the same post, which includes both the dry mix pantry staple recipe, and the from scratch recipe. The post contains quick links at the top to the specific recipes. I am working on streamlining this navigation further, as well.}
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon {vegan} butter
  • 1 cup crispy fried onions.

Instructions

  1. Prepare the green beans:
    • Juice the lemon and set juice aside. Slice the peel into quarters.
    • Put the green beans and lemon peel in a skillet with enough water to barely cover.
    • Steam for 6 to 10 minutes, until your desired doneness, and then drain the water off and put the green beans in a bowl and put them in the freezer for a few minutes (this stops them from further cooking) while you are cooking the mushrooms.
  2. Make the cheeze sauce to the point that you have blended it. You can just leave it in the blender and set aside.
  3. Add the butter to the skillet and heat. Add the mushrooms and cook until the butter is absorbed and the mushrooms are getting a little crispy and brown.
  4. Add the cheeze sauce, and onion and garlic powder into the mushrooms and stir and cook for a minute or two until the cheeze sauce thickens up.
  5. Add 2 tablespoons of lemon juice.
  6. Add in the green beans and half of the crispy fried onions.
  7. Taste and adjust seasoning, adding more lemon, salt, pepper, etcetera to taste.
  8. Serve topped with remaining onions.

Wanna Pin it for later?

Need an excuse to eat crispy fried onions? Introducing stove-top green bean casserole. Plant-based deliciousness, ready in under 30 minutes.

More cheeze please!

If you are looking for more cheezy recipes, check out Corn Chip Casserole: Two Ways,  Cheezy Roasted Cauliflower with Smoked Almonds and Dates, hot chili grilled cheeze, this awesome dairy-free spinach dip, and Easy Cheezy Broccoli Soup.

I’ve got lots more cheezy recipes in the queue. I’ve made “4 minute cheeze” a category, so you can easily find the recipes on my site.

Say hello!

Scroll on down and say hello! I’d love to hear from you if you make this!

And let me know if I can help you use 4 minute cheeze to simplify making your favourite cheeze/cheese based recipe.

Sylvia

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3 thoughts on “Yes, you can do it in a skillet! {Stovetop Green Bean Casserole}”

  1. Pingback: Your new plant-based pantry staple: 4 minute cheeze sauce mix | not not nutritious

  2. Intrigued. Ricardo loves green beans. Do you make your own crispy onions?

    • No, I just bought the onions! Would love to try making my own though, but then I’d eat even more of them….

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