Green Bean and Mushroom Soup Casserole
3-4 (14 ounce) cans green beans, drained or equivalent frozen green beans, thawed
1 1/2 cups French fried onions (I use French's), divided
1 (15 ounce) can vegan cream of mushrooom soup or 1 recipe mushroom soup (follows)
3 cups nondairy milk (I prefer original flavored Rice Dream), divided
2 (8 ounce) packages fresh mushrooms, finely chopped
1/4 teaspoon black pepper
salt, to taste
1 or 2 cloves garlic, minced or few dashes garlic powder
1 or 2 tablespoons cornstarch
1. Preheat oven to 350 degrees F. For mushroom soup, combine milk (all but 1/2 cup), mushrooms, black pepper, salt, and the garlic in a medium-sized pot. Cook until it's at a low boil. While the mix is heating, pour green beans into casserole dish.
2. Using a fork, take the cornstarch and mix it into the 1/2 cup reserved milk. Mix, until it dissolves. Pour about 1/2 the cornstarch mixture into boiling milk mixture and stir. The idea is to thicken the mix.
3. Add the remaining cornstarch milk mixture, mushroom mixture, and 1/2 French fried onions to the green beans. Bake, uncovered for about 30 minutes.
4. Top with the remaining French fried onions and bake for another 5 minutes. The onions should brown, but be sure that they don't burn.
Enjoy. This casserole is very similar to the traditional green bean casserole that my family makes every Thanksgiving.