A classic green bean casserole without the dairy or gluten. The perfect side for your next holiday meal.
Preheat oven to 375°F (190°C).
Chop the mushrooms into small bite-sized pieces. Then put oil in the bottom of a saucepan and sauté the mushrooms in the oil on medium heat.
Sprinkle the salt over the mushrooms and cook mushrooms until they get darker and release their juices.
Add dairy-free milk, garlic powder, paprika, black pepper, and soy sauce (optional) and heat until the soup just barely begins to bubble then reduce the heat to low.
In a separate bowl, mix the cornstarch and water. Stir until it dissolves completely.
Pour the cornstarch mixture into the hot soup stirring constantly.
Continue to heat the soup on low until it thickens and just starts to bubble then turn off the heat.
Place green beans in the bottom of a casserole dish and pour the soup over the beans.
Sprinkle fried onions over top of the casserole.
Bake for 35- 45 minutes until it is bubbly and the onions are golden brown. (Bake time will vary depending on the size of the beans or if you used fresh or frozen).
Let it cool down for about 10 minutes before serving to set up and get more firm.