Vegan Green Bean Casserole

This recipe is kind of a mix of ideas I got from several recipes and I love it! I made it for my family for Thanksgiving and they ate the entire dish. This is by far one of the simplest recipes you can find. And it's cheap and easy to make! Definately let this sit for a while after you take it out of the oven. It won't look done, but once it sits and cools, the sauce will thicken up, and it stays hot for a really long time.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 2 1⁄2 cups soymilk, plain
• 1 1⁄2 cups mushrooms, sliced
• 4 (14 ounce) cans  cut green beans
• 1 1⁄2 tablespoons cornstarch
• 15  ounces  French-fried onions
• 1 -2  teaspoon garlic powder
•  fresh ground black pepper, to taste

Directions

1. Preheat the oven to 350 degrees.
2. In a pot over medium-high heat, add 2c of the soy milk, the sliced mushrooms, garlic, and black pepper. Slowly bring to a boil and reduce the heat to a simmer. Dissolve the corn starch into the remaining ½c of soy milk and add to the pot. Stir well for 5 minutes and remove from the heat.
3. Drain the beans and pour them into a casserole dish. Add about 1c of the onions to the beans, as well as the soy milk mixture and toss. Place in the oven for 35-45 minutes, top with the rest of the onions, and cook for a few more minutes until the onions are brown. Let the casserole sit for 10-15 minutes to set and cool.