32ounce bag of frozen tater tots (you will use ~⅔ of the bag)
Preheat your oven 375 degrees F. Lightly spray an 8x8 glass casserole dish with non-stick cooking spray. Set aside.
Heat 2 teaspoons olive oil in a medium skillet over medium heat. Add the onions and mushrooms to the pan. Sprinkle on ¼ teaspoon salt. Saute for 7-8 minutes, or until the mushrooms release most of their juices and the onions are translucent. Drain the mushroom liquid from the pan and set aside.
In a medium skillet over medium heat, heat ¼ cup olive oil. Add the minced garlic, sauteing until lightly browned and aromatic.
Add in ¼ cup flour, whisking to avoid clumps. Let the flour cook for ~30 seconds, until lightly browned.
Slowly whisk in the almond milk ½ cup at a time. Keep whisking while you pour to avoid lumps. Once all of the almond milk is added, bring the sauce to a simmer. Mix in the fresh thyme, soy sauce, and fresh ground black pepper. Your sauce is ready to use when it is thick enough to coat the back of a metal spoon without sliding off.
Return to your casserole dish. Layer the bottom with the mushrooms and onions. Add the cooked green beans in an even layer on top of the mushrooms and onions. Season lightly with salt and fresh ground black pepper. Next, pour the sauce over the green beans. Cover with an even layer of frozen tater tots.
Bake uncovered in the oven for 30 minutes, or until the tater tots are golden brown. Remove from the oven and let sit for 10 minutes before serving. Enjoy!
I use green beans cooked from frozen in this recipe, but you can use fresh if you prefer. Cook according to package instructions for frozen. If using fresh, cook until done but slightly still crunchy.