To prepare “fried” onions, preheat oven to 450. In a bowl, toss onion rings with potato flakes and flour. Season with salt and pepper. Line a baking sheet with foil and spray with grapeseed oil. Spread onions out on baking sheet. Bake for about 20 minutes, stirring every 5 minutes so the onions do not burn.

Meanwhile, to prepare creamy mushroom sauce, heat oil for about a minute in a large pan over medium high heat. Add mushrooms and cook for about 5 minutes, until soft. Add garlic and cook an additional minute. Add the cornstarch, and stir until it coats the vegetables. Pour in a small amount of broth, and use a whisk to remove lumps of cornstarch. Then, add the remaining broth and stir to combine. Add almond milk and bring to a simmer, stirring continuously. When mixture begins to bubble well and feels thick, stir in the parmesan cheese and season with salt and pepper. Remove from heat.

To prepare casserole, heat oven to 375. Steam the green beans until tender using preferred method. Toss the steamed green beans with the mushroom sauce, and pour into a baking dish. Let cook uncovered in the oven for about 30-35 minutes. Cover with “fried” onions, and bake an additional 5 minutes. Then serve!