Green Bean Supreme


  • 3/4 c. Wondra flour
  • 3 c. soy milk
  • 1 tsp. salt
  • 1 tsp. VegeSal
  • 2 Tbsp. Smart Balance Light margarine – or any soy margarine
  • 1 c. chopped fresh mushrooms
  • 6 c. cut green beans
  • 2 c. oven baked onion rings – or canned French-fried onion rings


  1. In a small bowl, combine the flour, soy milk, salt and VegeSal. Stir until well blended, and set aside.
  2. In a medium saucepan, over moderate heat, melt the margarine and add the chopped mushrooms. Saute for about 3 min., or until mushrooms are tender. Add the soy milk mixture and continue stirring until thickened.
  3. Remove from heat and add the cut green beans. Mix well and pour into a small baking dish. Bake at 350 degrees F for 20 – 30 minutes, or until hot and bubbly.
  4. Remove from oven and cover with prepared onions. Return to oven for 3 – 5 minutes, to heat up the onions. Serve hot.

Yield: 14 half-cup servings

* This is a Thanksgiving meal tradition for many families. If you are making this the day before, just remember not to add the onion rings until the last 3 – 5 minutes of baking.

Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.