Green Bean Casserole

For the crispy onions:

4 cups canola oil

1 medium onion, halved and thinly sliced

¾ cup cornstarch

2 tsp onion powder

1 tsp garlic powder

2 tsp salt

For the green beans:

1 ½ lbs. green beans, washed and ends trimmed

2 tbsp olive oil

1 tbsp butter

2 shallots, thinly sliced

2 cloves garlic, sliced

8 oz white mushrooms sliced

1-cup gluten free heavy cream

½ + ¼ cup Parmesan cheese

¼ tsp nutmeg

¼ tsp cayenne pepper

Salt and pepper to taste

For the crispy onions:

In a large heavy bottomed pot, heat canola oil until temperature reaches 350

degrees.

In the mean time, slice onion and set aside. In a large bowl mix together cornstarch,

onion powder, garlic powder and salt. Dredge onion slices in cornstarch and shake

off excess, set aside on baking sheet. Once all onions slices are dredged oil should be

ready for frying (get yourself a paper towel lined plate to transfer the fried onions

on to, to drain excess oil.). Carefully place a ladle full of onions into oil and fry no

longer than 1-2 minutes until lightly golden brown (onions will get a deeper golden

color when placed in oven) and transfer to paper towel lined plate to rest. Once

finished take oil off heat.

For the green beans:

Fill a large pot with salted water, place over medium high heat and cover. Once

water has reached a rumbling boil, add in green beans and boil until beans are a

vibrant green and are tender crisp, about 5-7 minutes. While beans are boiling get a

large bowl filled with ice and cold water and set next to pot with beans. Once beans

are tender crisp transfer immediately to ice bath to stop the cooking. Set aside.

Preheat oven to 375 degrees , and butter inside of a pie dish and set aside

In a large sauté pan over medium heat add in olive oil and butter. Once melted add

in shallots and sauté until golden brown, about 3-5 minutes. Next, add in garlic and

mushrooms, sauté until mushrooms have turned slightly golden and have let out

their juices about5 minutes. Finally pour in cream, ½ cup parmesan cheese, nutmeg,

cayenne pepper and stir to combine and simmer for 2-3 minutes until slightly

thickened. Add in green beans, again stir to combine, add salt and pepper to taste

and pour beans into a buttered pie dish. Top beans with crispy onions and last ¼

cup of parmesan cheese. Place into oven to cook for 20-25 minutes, until golden brown and bubbly. Enjoy!