Ingredients

The following ingredients have 8 Servings
  • 3 cups green beans (washed and trimmed)
  • 2 tablespoon olive oil
  • 1 small onion (sliced)
  • 1 cup mushrooms (sliced)
  • 2 tablespoon garlic (minced)
  • 4 tablespoon butter
  • 1 cup vegetable stock
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 medium onion (sliced)
  • 2 tablespoon milk of choice (I used unsweetened almond milk)
  • 1/4 cup almond flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon olive oil

Instruction

  • Preheat the oven to 180C/350F. Grease a medium sized baking dish and set aside.
  • In a mixing bowl, add your onion topping ingredients and mix well, until all the onions are coated.
  • Heat your oil in a non-stick pan on medium heat. When hot, add the onion mixture and stir fry for 4-5 minutes, until golden. Remove from the heat and set aside.
  • In a deep pot or saucepan, heat up 3-4 cups of water until boiling hot. When hot, add the green beans and blanch them, by letting them simmer for 3 minutes. Drain and transfer into a large mixing bowl.
  • In a non-stick pan, add the olive oil and heat up on medium. When hot, add the sliced onions and saute for 5 minutes. Add the garlic and mushrooms and saute for an extra 3-4 minutes. Transfer the vegetables into the bowl with the green beans.
  • Place the pan back on the heat and add the butter. Once sizzling, add the vegetable stock, heavy cream, salt, and pepper, and let it simmer for 3-4 minutes, to thicken. Remove from the heat and pour over the green bean and vegetable mixture and mix well.
  • Transfer the green bean casserole to the greased baking dish. Bake for 35 minutes, before removing from the heat and topping with the crispy onions. Place back in the oven for a further 10 minutes, until the edges are bubbling.