Dairy-Free Gluten-Free Green Bean Casserole

• servings: 8 servings

Ingredients

1 1/2 cup Imagine Creamy Portobello Mushroom Soup

1 1/2 tsp corn starch

3 cans green beans

1/4 tsp ground black pepper

1/8 tsp salt

1 large onion

1 1/4 cups almond milk (unsweetened, not vanilla)

1/2 cup gluten-free Bisquick mix (or Simple Truth gluten-free all purpose baking mix, which is also soy-free)

3/4 tsp salt

1/4 tsp pepper

canola oil to generously coat pan

Directions

Preheat oven to 350 degrees F

Cut 1 onion in half and then thinly slice; soak onions in almond milk while you mix the green been casserole ingredients

Mix all the green been casserole ingredients (but not the french onion topping ingredients); put in oven and bake 30 minutes

While that bakes, mix the Bisquick, salt and pepper - divide into 2 large baggies

Coat a large skillet with a generous amount of canola oil and heat

Drain the soaking onions

Put half of the onions in one baggy and shake; then put the onions into the heated, oiled skillet and pan fry 4-6 minutes until crisp (watch and turn then so they don't burn); pull them out and put on plate with paper towels.

Repeat with the other half of the onions (add a little more canola oil to the skillet if necessary)

After the casserole has baked 30 minutes, add the onions and continue baking for 5 minutes. Serve and enjoy! :)