This is another holiday dish that I love, but is filled with dairy, soy, and artificial ingredients. I’m excited about how well this milk and soy free variation came out!
1 yellow onion
About 1 cup of flour, separated
4-6 ounces mushrooms, sliced (I used baby bella)
Oil for frying (I used peanut)
2 Tbsp Olive Oil
1 tsp minced garlic
1 ¾ cup chicken broth
¼ tsp salt + to taste
1/8 tsp pepper
About 4 cups green beans (I use canned)
1 tsp coconut aminos
- Slice about ¾ of the onion very thinly. A mandolin would probably work well for this, but a knife works, too.
- Separate the rings and toss them in flour to coat well. Place them in a layer on a cookie sheet and set aside while you prepare the rest of the casserole.
- Dice the remaining ¼ of the onion. Heat the olive oil over medium heat and add the diced onion, sliced mushrooms, salt, and pepper. Cook until the mushrooms and onions are tender. Stir in the garlic and cook for about 1 minute longer.
- Sprinkle with 2 Tbsp of flour and cook until begins to brown, stirring occasionally.
- Add the broth and stir constantly until thick and bubbly. Taste and adjust seasoning if needed. Remove from heat and cool slightly. Remove about half of the mushroom mixture and puree until smooth. Add back to pan. Stir in coconut aminos.
- Drain the green beans and put in a 4 quart casserole. Pour the mushroom mixture over the green beans, and mix well. Bake in a 350º oven for 25 minutes.
- For the onion topping, heat about ½ an inch of oil in a medium sauce pan. Shake excess flour off of the onions, and fry them in batches until light golden brown. Remove them onto a plate lined with paper towels or a brown paper bag. Salt to taste as soon as they come out of the oil. Tip: Remove them from the oil just before you think they are done.
- When the casserole comes out of the oven, top it with the onions and put it back in for another 5 minutes. Let sit for about 10 minutes before serving.