1 can cannellini beans, drained and rinsed
1 lb wheat pasta, cooked al dente
1 cup vegan mozarella shreds (I used Daiya)
4 tbsp vegan butter (I used Earth Balance)
1/4 cup vegan cream (I used Silk Original)
2 tbsp olive oil
1 cup french fried onions
Preheat oven to 350 degrees. Add first nine ingredients into a large casserole dish. Drizzle olive oil then top with french fried onions. Bake for 30 minutes covered. Uncover and bake for an additional 15 minutes, or until casserole is melted, bubbly, and topping is crisp. Enjoy!