I must admit that green bean casserole did not grace my plate until I finally joined the grown-up club. Now I wouldn't pass it up. This is a fairly simple recipe, and it would be easy to add your own touch if you so desire.
Green Bean Casserole
4 cups of non-dairy cream of mushroom soup (I used Imagine Creamy Portobello Mushroom Soup)
2 lbs. harticort vert green beans
6 cloves minced garlic
1 Tbsp. canola oil
1/2 cup slivered almonds (optional)
3 tbsp. corn starch
1 8 oz. can of fried onions
Preheat oven to 375 degrees Fahrenheit. Cut or snap off ends of green beans and steam. While steaming green beans, sautee garlic in canola oil. Mix together with cream of mushroom soup, almonds, and corn starch.
Layer the green beans into a well sprayed 9 x 13 casserole dish. Sprinkle with fried onions. Bake 20 minutes, and then cover with foil. Bake another 30-40 minutes until the casserole is set (doesn't slosh too much in pan).