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1 1/2 cups Original Almond Milk, or any non dairy milk
1 (2.5 oz) cube veggie bouillon. Better Than Bouillon Vegetable Base is perfect
1 -2 T vegetable oil
1/2 medium onion, diced or sliced
3/4 cup mushrooms. Any kind; but portabello or button are best
1-2 carrots, diced
1/2 t of each seasoning; basil, garlic, marjoram, oregano, pepper, sage, salt, thyme
2-3 T corn starch
2-3 T COLD water
1 (14.5 oz) can French Cut Green Beans
1 1/2 (24 oz) canisters French's Original French Fried Onions
1. In a saucepan, heat milk and bouillon; stir until bouillon disintegrates. Just heat milk, take care that it does not boil...or worse, scorch.
2. Preheat the oven to 350.
3. In a skillet, heat the oil. Add onions, mushrooms, and carrots. Saute until the onions are translucent. Add the seasonings.
4. Make a thickener by combining corn starch and cold water, whisk well. Pour into the milk/bouillon mixture and make sure to whisk that in well because it will coagulate very quickly.
5. Add the green beans, the sauteed veggies, and about half of the French Fried Onions; stir well. Pour that mixture into a medium sized casserole dish and top with remaining French Fried Onions.
6. Bake at 350 for 15-20 minutes or until you reach desired browness. This may vary depending on your oven.
2. Preheat the oven to 350.
3. In a skillet, heat the oil. Add onions, mushrooms, and carrots. Saute until the onions are translucent. Add the seasonings.
4. Make a thickener by combining corn starch and cold water, whisk well. Pour into the milk/bouillon mixture and make sure to whisk that in well because it will coagulate very quickly.
5. Add the green beans, the sauteed veggies, and about half of the French Fried Onions; stir well. Pour that mixture into a medium sized casserole dish and top with remaining French Fried Onions.
6. Bake at 350 for 15-20 minutes or until you reach desired browness. This may vary depending on your oven.
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