Green Bean and Mushroom Soup Casserole

By Hklbrries

This casserole is very similar to the traditional bean casserole that my family makes every Thanksgiving.

Ingredients

• Alternate Mushroom Soup:
• 3 to 4 cans of green beans or a couple of packages of frozen green beans
• 1 1/2 cups French's French-Fried Onions
• 1 can of vegan cream of mushroom soup (or 1 recipe Alternate Mushroom Soup, below)
• 2 (8 ounce) packages fresh mushrooms
• 3 cups soy or rice milk (I prefer original flavor Rice Dream)
• 1 or 2 tbsp cornstarch
• Garlic to taste (one or two cloves or a few dashes of powdered garlic)
• 1/4 tsp black pepper

Preparation

Step 1

Preheat oven to 350 F. If you are making your own mushroom soup, combine soy milk (all but 1/2 cup), finely chopped mushrooms, black pepper and the garlic in a medium-sized pot. Cook until it's at a low boil. While the mix is heating, open the cans (or packages) of green beans, drain, and pour into a casserole dish.

Using a fork, take the cornstarch and mix it into the 1/2 cup of the cold soy milk mix (until it dissolves) that you retained earlier. Pour about half of this into the boiling soy milk mix and stir. The idea is to thicken the mix. If it doesn't begin to thicken, you can add some more cornstarch to your cold soymilk and repeat the process.

Add the soy milk/mushroom mix and half of the French's Onions to the green beans. Bake, uncovered, for about 30 minutes. Top with the remaining French's Onions and bake for another 5 minutes. The onions should be brown, but be sure that they don't burn.