Dairy-free Green Bean Casserole

Gather your ingredients. Preheat oven to 350ºF. Heat oil in a large skillet on medium-high heat.

Saute mushrooms until mushrooms are brown with lots of liquid in the pan, about 7 minutes. Do not drain the liquid.

Meanwhile, whisk cornstarch, non-dairy milk, kosher salt, and black pepper in a small bowl until cornstarch is mostly dissolved. Pour cornstarch mixture into mushrooms while heat is still going. Stir constantly until thick and creamy, about 3 minutes.

Lightly spray a 2-quart casserole dish with oil. Add green beans, then pour mushroom sauce over them. Stir lightly to coat. Be sure to smooth the surface of the casserole out evenly.

Top with crispy fried onions in an even layer. Bake for 40–50 minutes at 350ºF. 40 minutes yields tendercrisp green beans. Keep casserole in for 10 extra minutes if you prefer fully tender beans.

Serve hot! This casserole keeps beautifully in the fridge for 5–6 days or in the freezer. Reheat in the oven. Note that green beans will not stay tendercrisp after being frozen.