Green Bean Casserole

Serves 6
I created this recipe to replace the traditional green bean casserole with organic, gluten-free, dairy-free, chemical-free ingredients. A delicious organic potato leek soup adds creaminess, and almonds add a delightful crunch on top. Just as easy to make as the original!

1 1/2 lbs frozen green beans*
16 oz. Imagine Organics Potato Leek soup
1 onion, sliced
butter or olive oil
salt & pepper
6 oz. sliced almonds

1. Steam green beans or heat in a shallow pan of water until beans are bright green and heated through (you only need to bring the beans to a boil for about 1 minute and then remove from the heat). Drain beans and place in casserole dish.
2. Meanwhile, saute onions in 2 Tbls butter or olive oil until soft and slightly browned, about 5 minutes. Add to casserole with green beans.
3. Pour Potato Leek soup into casserole over beans and onions. Stir in salt & pepper to taste. Cook in a 350 oven until hot and bubbly (about 1/2 hour). Top with sliced almonds and return to oven for 5 minutes. Serve immediately.

* A word about ingedients: I absolutely love Trader Joe's frozen green beans. They are thin and delicious. Yum!