THANKSGIVING/CHRISTMAS GREEN BEAN CASSEROLE

Bring a large pot of salted water to boil.

Line a baking sheet with aluminum foil (or a silicon baking sheet with aluminum foil or silicone baking sheet. Drizzle 1 TBS of oil on the onions and sprinkle with 1 tsp salt. Mix to coat evenly. Spread the onions out on the baking sheet evenly. Bake for 30 minutes at 350F, removing from the oven and stirring/flipping every 10 minutes until the onions are brown and crispy (but not burned)

Saute bacon over high heat until lightly crispy. Then add the shallots and cook, stirring for about 2-3 minutes. Add the garlic and stir another 2-3 minutes. Add the mushrooms and continue to stir over medium/high heat. When the mushrooms have turned golden, remove it all and set aside in a bowl.

If using large green beans, cut them in half and add to the boiling water. Cook for 5 minutes then drain.

Using the same saute pan on medium heat, add a TBS of oil and 1 cup of the almond milk, whisking as you add half the almond meal. Continue to add the rest of the almond milk and almond meal, bit by bit, whisking the mixture together over a medium simmer until it is smooth and slightly thickened (about the texture of cream). Add salt and pepper to taste.

Reduce the heat and add the bacon/mushroom mixture, stirring. Next add the green beans.

Pour the entire mixture into a medium-sized casserole dish. Cover with aluminum foil and bake at 350F for 15 minutes. Remove the foil and sprinkle the onions and additional almond meal evenly over the top. Bake for an additional five minutes, uncovered.