Vegetarian "Chicken" Green Bean Casserole - Dump and Go Dinner
4
Servings
10
Ingredients
0
Comments
This comforting recipe gives a hearty boost to the well loved Thanksgiving green bean casserole all while keeping it vegetarian friendly.
4
Servings
10
Ingredients
0
Comments
Ingredients
- 4 cups dice Green Beans
- 2 cups Artificial Chicken, Pre-Cooked
- 1 teaspoon Season Salt
- 10 ½ ounces Cream of Mushroom Soup
- ½ cups Mayonnaise
- ½ cups Sour Cream
- ⅛ cups Vegetable Broth/Stock
- ½ teaspoons Lemon Juice
- 1 cup Mozzarella Cheese, Shredded
- ¾ cups French Fried Onions
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Spray indicated number of baking dishes with cooking spray.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Spray indicated number of baking dishes with cooking spray.
- Layer beans and "chicken" into pans.
- Season with seasoned salt.
- Mix together cream of mushroom soup, mayo, sour cream, vegetable broth and lemon juice.
- Pour over chicken.
- Sprinkle with cheese and top with french fried onions.
- Bake at 350 degrees for 25 minutes covered.
- Uncover and bake for 5 minutes more.