This easy Green Bean Casserole recipe is made from scratch with fresh green beans, homemade crispy onions, and a gluten-free and vegan cream of mushroom soup.
Bring a large pot of water to a boil. Add green beans, reduce to medium, and boil for 6-7 minutes. Remove beans from water and place in a 13 x 9 inch* or 3 quart baking dish that has been coated with non-stick cooking spray.
While onions are baking, add 2 tablespoons olive oil, mushrooms, and ½ cup diced onion into a medium skillet over medium heat. Saute for 2-3 minutes.
In a small bowl whisk together warm broth* and 3 tablespoons starch until smooth. Slowly add starch slurry to the skillet, stirring well after each addition.