Preheat the oven to 350F, and spray a 9x9 baking dish with nonstick spray.

First, make the soup. In a large pot, bring the vegetable broth to a boil.

In a small bowl, whisk together the nondairy milk and ⅓ cup of flour until smooth and lump-free. Slowly add the milk and flour mixture into the boiling broth, whisking constantly. It should thicken almost instantly!

Stir the chopped mushrooms into the soup, and add salt, pepper, and garlic powder to taste. Turn the heat down to low to allow the mushrooms to cook through as you prepare the rest.

Cook the green beans, either in their own bag if they are Steamable, or with a steam basket. Cook to desired tenderness, and remove from heat. Remember to get rid of any excess water!

Combine the green beans and mushroom soup, and pour into prepared baking dish.

Bake for about 20 minutes, until hot and bubbly.

Meanwhile, prepare your fried onions. Peel them and slice them thinly. You can cut the larger rings of onion in half to make smaller pieces!

Prepare a medium pot for frying, and fill with about 1 inch of vegetable oil, and turn heat on medium. Line a plate with a paper towel for the fried product.

Place your remaining ¼ cup of flour in a separate plate and season with salt and pepper, then toss all the onion pieces in the flour. As soon as the oil is hot {it will shimmer slightly}, toss in your onions, a few at a time.

Using a slotted spoon, move your shallots around as they cook, and remove them when they are golden brown. Place on prepared plate with paper towel and sprinkle with salt.

When green bean casserole has finished baking {it should be hot and bubbly!}, remove from oven and top with the fried shallots. Serve hot!