Creamy Dairy-Free Green Bean Casserole (No Soup)

Ingredients

• 1 tablespoon oil
• 1/2 medium onion (diced)
• 1 carrot (peeled and diced)
• 3/4 cup chopped mushrooms ((button, cremini, or portabella))
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder or fresh minced garlic
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1 1/2 cups unsweetened dairy-free milk alternative
• 1 cube dairy-free vegetable bouillon
• 2 tablespoons cold water
• 1 tablespoon cornstarch
• 1 14.5-ounce can French-cut green beans (drained)
• 2 cups French fried onions

Instructions

1. 1

   Preheat your oven to 350ºF.

2. 2

   Heat the oil in a skillet over medium heat. Add the onion, carrot, and mushrooms and sauté until the onion is soft and translucent, about 5 minutes.

3. 3

   Stir the salt, pepper, garlic, and any herbs you are using into the vegetables and sauté for 1 minute.

4. 4

   Heat the milk alternative and bouillon in a medium saucepan, stirring until the bouillon cube disintegrates. Do not boil or scald the dairy-free milk - just heat it.

5. 5

   In a small bowl, whisk together the water and starch.

6. 6

   Whisk the starch water into the milk alternative mixture in your saucepan, and continue whisk as it starts to thicken.

7. 7

   Quickly add the can of green beans, the sautéed vegetables and seasonings, and about half of French-fried onions, and stir well.

8. 8

   Pour the creamy vegetable mixture into a casserole dish or baking pan and top with remaining French-fried onions.

9. 9

   Bake the casserole for 15 minutes, or until the sauce has thickened and the onions begin to brown.