Fresh Green Bean Casserole

1 First, trim the green beans.
2 Add to a large pot of water with a generous pinch of salt, and steam until crisp tender. (Depending on your stovetop, this should take between 6-10 minutes.)
3 Drain the steamed green beans and set aside for later.
4 While the beans are steaming, you'll make the topping. Slice the onion thinly, then toss in a large bowl with the panko bread crumbs and the 1/2 teaspoon of salt.
5 Transfer to a greased baking sheet and bake at 475° for 5-10 minutes (or until the mixture is cooked through! Be sure to watch this, as you don't want to scorch it!) Once baked, set aside for later.
6 When the green beans and onion topping are both cooked, it's time to make the Mushroom Sauce. Using the same large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms and garlic and season generously with salt and pepper, cooking until the onion is translucent. Remove the vegetables from the pan and set aside.
7 Place the pot back on the stovetop on medium and add the broth, 1/4 cup of almond milk and the seasonings for the mushroom sauce. Simmer lightly.
8 In a medium-sized bowl, combine the rest of the milk and the flour, stirring until smooth, and pour into the simmering liquid on the stovetop.
9 Stir the liquid until it has thickened, then add back in the mushroom/onion/garlic mix. (Now is the point to taste your mushroom sauce. Feel free to add any additional seasonings, as this'll be the last time you season it!)
10 Remove the mushroom sauce from the heat and toss in the green beans, stirring until the beans are coated.
11 Transfer into a greased baking dish and bake for 30 minutes (or until bubbly, browned and delicious.)
12 Enjoy warm!