I had way too many green beans to know what to do with. And green bean casserole was the only idea that came to mind. But I knew I did not want to use any canned soup to achieve the creaminess of the casserole. Instead, I used a roux for the cream and my all time fave nutritional yeast for the cheesy flavor. This recipe is very alternative to the original. Feel free to use milk instead of water, and cheese instead of nutritional yeast. I hope you enjoy this seasonal dish, more than once!