Green Beans and Mushroom Soup Casserole

3 to 4 cans of green beans or a couple of packages of frozen green beans
1 1/2 cup of French's French Fried Onions
1 can of vegan cream of mushroom soup or 2 8 ounce packages of fresh mushrooms
3 cups soy or rice milk
1 or 2 tablespoons of cornstarch
garlic to taste
1/4 teaspoon black pepper

Preheat oven to 350F.

If you are making your own mushroom soup, combine soy milk; all but 1/2 cup, finely chopped mushrooms, black pepper and the garlic in a medium sized pot. Cook until it's at a low boil.

While the mix is heating, open the cans or packages of green beans, drain and pour into a casserole dish.

Using a fork, take the cornstarch and mix it into the 1/2 cup of the cold soy milk mix until it dissolves. Pour about half of this into the boiling soy milk mix and stir until thickened. If it doesn't begin to thicken, you can add some more cornstarch to your cold soy milk and repeat the process.

Add the soy milk/mushroom mix and half of the French's Onions to the green beans. Bake, uncovered for about 30 minutes.

Top with the remaining French's Onions and bake for another 5 minutes. The onions should brown, but be sure that they don't burn.

Serves 7.