VEGAN GREEN BEAN CASSEROLE

1 Shallot minced
2 Cloves garlic minced
1/2 lb Crimini mushrooms- roughly chopped
Approx 3-4 water
3oz soy based sour cream substitute
1 1/2 lbs green beans- cut and cleaned
1 Tbs fresh thyme
1  Tbs fresh sage
Salt and Pepper
Pan Spray
Crispy French onions

Instructions
In stock pot sautee shallot and garlic until slightly browned
Add mushrooms - sautee
Add 1/2 cup water- simmer for 15 minutes.  Occasionally stirring.  Add more water as needed to form broth
Add chopped herbs and salt & pepper to taste
Add  sour cream substitute- stir til smooth
Gradually add 2 cups of water- stir to blend
Simmer on low for 25 minutes to reduce slightly

Preheat oven to 350 degrees
Prepare casserole pan (grease it)
Pour in a little soup in bottom of pan
Add uncooked green beans
Pour remaining soup over beans and mix- cover with foil
Bake for 20 minutes @ 350 degrees
Remove foil and add onions to top of casserole
Bake for 15 minutes uncovered and serve