Normally when I think of casseroles, I think of some vegetables, a starch like egg noodles and lots gooey cheese to hold it all together in one dish. But since I wanted to have these green beans as a side dish for my chicken (which I’ll post about after this), and since I don’t mix dairy and meat, I decided to improvise. Also, I did not have any mushrooms, cream of mushroom soup, half n half, or cheese in the fridge either. So here’s a list of what I used:
- Frozen French Cut Green Beans
- All Purpose Flour
- Green Onions
- Green pitted olives, along with the liquid
- Lemon Juice
- Salt, Pepper, Garlic
First I briefly boiled the beans until they were all warm, then I rinsed them in cold (or lukewarm) water. After that, I cut up several small onions into round slices, drizzled them in olive oil, coated them with some flour and baked them in the oven.
In another pot, I sauteed a bit more of the onions with the green olives *and* the liquid. I figured this might be a good substitute for the mushrooms being that I really like green olives. After that, I added a heaping tablespoon of the all purpose flour and water, Then I mixed everything together until I got a creamy consistency. All of this was on low heat on the stove.
In a separate bowl, I mixed together the tahini, the lemon juice and some water, which I added to the onion, olive, flour, and water mixture on the stove. This I cooked for about another minute.
Finally I added this creamy mixture which looked like cream of mushroom soup by then, to the beans, and after that to the baking dish. But before putting it into the oven I took out the baking onions and added them to the top of the mixture. I would say I had this on bake at 425 degrees for about 20 to 25 minutes. Here’s what it looked like:
It wasn’t bad at all. If I do this again, I would probably add store bought soy-based cream of mush room soup.