Bring Veggie broth to a boil in a large sauce pan.
Whisk milk and flour together in a mixing bowl.
When the broth comes to a boil, whisk in milk/flour mixture very slowly. Add finely chopped mushrooms. Reduce heat and bring to a simmer and continue stirring for 2-3 minutes or until the mixture has thickened. Remove from heat.
Add in thyme, salt and pepper to taste. Transfer soup into a sealable glass jar if you are preparing the soup in advance, or set aside.
*The soup can be made a day or two in advance and stored in the fridge*
French Fried Onions
Chop onions into thin slices. Soak in milk for about 10 minutes.
Strain onions to get rid of excess milk.
Mix flour and salt in a dish. Place onions in the flour mixture to coat.
Heat oil in a large skillet. Add onions in small batches and cook until golden-brown. Remove with a kitchen skimmer and set on a paper towel to absorb excess oil.
Set aside. *this can be made the day before if you’re crunched on time*
Green Bean Casserole
Preheat oven to 350ºF (180ºC).
Cut off ends of green beans. Bring a large pot of water to boil and add salt. Cook green beans for about 5 minutes. If you prefer the beans to be softer, cook a few minutes more.
Strain green beans. Let cool. Beans can be left whole, separated in half by hand or chopped.
If you made your condensed mushroom soup in advance and it is very thick, dilute with a splash of milk.
Mix condensed mushroom soup, green beans, and 1/2 of the fried onions in a casserole dish. (Additional black pepper and salt can be added at this point for more flavor)
Sprinkle remaining 1/2 of fried onions on top.
Bake for 25-30 minutes until casserole is bubbly and crisp on top.