2 cups vegan cream of mushroom soup (I use Imagine brand)
1 cup vegan sour cream (I use Sour Supreme)
2 teaspoons onion powder
2 teaspoons garlic salt
salt and pepper, to taste
2 cups vegan corn flakes cereal, divided
4 (14 ounce) cans French cut green beans, drained
1 (10 ounce) block vegan mozzarella, grated
1. Preheat oven to 350 degrees F. In a medium saucepan, combine the cream of mushroom soup with the vegan sour cream. Use a whisk to make it creamy. Add onion powder, garlic salt, and salt and pepper to taste.
2. In a medium sized casserole dish, crumble 1/2 the cornflakes as sort of a bottom crust. Add green beans to top of crust. Pour sauce mixture from the saucepan on top of the green beans and cornflakes. Crumble the remaining cornflakes and sprinkle them on top.
3. Top with vegan mozzarella. Bake for 15 minutes, or until lightly browned.
Enjoy! This is excellent re-heated as well. 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!