I got this recipe from my gluten sensitive niece whom I'd asked for ideas to serve for Thanksgiving. We will have at least two gluten sensitive guests for dinner. I've tried this and must say...I like it much better than the kind made with mushroom soup and canned onion rings.
Cook green beans on top of stove with a pinch of salt in a little water until just tender; drain and set aside.
Preheat oven to 350°F. Lightly spray a 2-quart baking dish and set aside.
Mix rice flour, basil and onion salt in small bowl; set aside.
Melt butter in large skillet on medium-high heat. Add onions; cook and stir 6 to 7 minutes or until golden brown. Add mushrooms; cook and stir 2 minutes or until mushrooms are tender.
Stir in rice flour mixture. Add almond milk and soy sauce; stir constantly and cook until sauce is thickened and bubbly. Stir in cream cheese; cook and stir until cream cheese is melted. Add cooked green beans; toss gently to coat.
Spoon into prepared baking dish. Sprinkle top evenly with almonds.
Bake 25 minutes or until heated through and top is lightly browned. Careful not to let the almonds get too brown. This can make them taste bitter.