- 2 pounds green beans, trimmed
- Kosher salt
Crispy Onion Topping
- 1 TBS olive oil, plus more for greasing
- 1 onion, thinly sliced
- ½ cup almond flour or gluten free breadcrumbs
- 1/4 cup freshly grated Parmesan cheese (or nutritional yeast + ½ TBS lemon juice)
- 2 TBS chopped fresh parsley, plus more for garnish
- ½ tsp salt, plus more to taste
Creamy Mushroom Sauce
- 2 TBS olive oil
- 8 ounces baby bella (cremini) mushrooms, thinly sliced
- 4 cloves garlic, minced or grated
- 1 tsp fresh thyme leaves
- 3 tablespoons 1:1 gluten-free flour or white whole wheat flour
- 1 ¾ cups dairy milk, almond milk or cashew milk
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1/8 tsp ground nutmeg
- 7 ounces (about ¾ cup) Greek yogurt or non-dairy yogurt
- Flaky sea salt, for garnish
- Preheat the oven to 375 degrees F. Grease a 9×13 baking dish or casserole dish with olive oil.
- Blanch the green beans: Bring a very large pot of water to a boil and liberally season with kosher salt (about 1 TBS per quart of water). Prepare an ice water bath and set out a large, clean kitchen towel. Place the beans in the water and cook just until tender, about 4-5 minutes. Plunge into an ice bath to stop the cooking, then drain and transfer to the towel. Lightly pat dry.
- Make the crispy onion topping: Heat a large saute pan over medium-high heat until hot
- Add the olive oil, thinly sliced onions and a pinch of salt, and cook, stirring occasionally, for 7-8 minutes, or until they are tender and slightly brown. Remove the onions and transfer to a mixing bowl.
- Reduce the heat to medium-low. In the same pan you used to cook the onions, add the almond meal. Cook, stirring very frequently, for 2-3 minutes, or until the almond meal starts to turn lightly golden. Careful not to burn.
- Remove from heat and transfer the toasted almond meal to the bowl with the onions. Stir in parmesan cheese, parsley and salt, then toss the mixture until combined. Set aside.
- Make the creamy mushroom sauce: In the saute same pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the mushrooms and cook for 5-6 minutes, or until they are tender, stirring occasionally.
- Add the garlic, thyme and a pinch of salt, and cook for an additional minute until fragrant, stirring frequently.
- Sprinkle the flour over the mushrooms, and stir to combine. Cook for 1 minute to get rid of the raw flour flavor.
- Slowly add the milk, whisking to combine until smooth. Season with salt, pepper and nutmeg. Bring the mixture to a simmer. Let cook for 2-3 minutes, or until thickened.
- Remove from heat and stir in the yogurt until combined.
- Transfer the cooked, chilled green beans into the pan with the mushroom sauce and toss until combined.
- Pour the green bean mixture into the prepared baking dish and then top with the crispy onion topping.
- Bake, uncovered, for 25-30 minutes, until the top is golden brown.
- Sprinkle with fresh parsley and flaky sea salt, if desired. Enjoy!
Double the onion topping to really amp up the crispy onion layer.
Prep the green beans up to 3 days in advance and the mushroom sauce up to 1 day in advance. Store in separate airtight containers in the fridge.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in baking dish in a 350-degree oven or in 30-second increments in the microwave until warmed through. I do not recommend freezing the casserole.