Green Bean Casserole- Dairy and Gluten Free

2 pounds green beans- French cut (or buy and drain canned ones)
3/4 pound sliced mushrooms
5 Tablespoons butter
1 medium Spanish or Vidalia onions- cut in medium half moons
4 cups almond milk
1 teaspoon thyme
salt and pepper to taste
2 Tablespoons arrowroot powder
2 cups gluten free bread crumbs (I make them from Ezekiel bread)

1)  Sauté onions in pan with 2 Tablespoons butter until caramelized.  If using fresh beans steam until al dente.

2) After onions are done (about 35) minutes) add mushrooms and continue to cook until they are soft.  Add seasoning and simmer about 5 minutes. 

3)  Add all but 1/2 cup of the almond milk to the pot, and bring to a simmer.  Mix arrowroot powder in 1/2 cup almond milk, add to pot, then stir until thickened.

4)  Add in beans, stir well, pour into baking dish.  Mix remaining 3 Tablespoons butter  with bread crumbs. Top casserole with bread crumbs and bake in 350 degree oven until beans are bubbly and topping is golden brown.