Green bean casserole is a classic holiday dish, so we decided to put our own
“crisp-y” spin on it. This gluten free version is made with fresh green beans, a
crispy onion topping, and a simple (but so delicious) mushroom gravy. The
cranberries in our Cranberry Almond crisps lend the perfect flavor when paired
with the green beans. Serve or bring along to your next holiday gathering and
surely guests will be clamoring for seconds!
2 lbs fresh green beans with ends trimmed
For the crispy topping:
1 tbsp olive oil
1 large yellow onion, thinly sliced
1/2 cup almond meal
1/4 cup parmesan cheese, grated
1/4 tsp sea salt
1/2 cup crushed Cranberry Almond Maine Crisps
For the mushroom sauce:
1 tbsp olive oil
2 cups cremini mushrooms, sliced
3 cloves garlic, minced
2 tablespoons almond meal
½ cup chicken broth
1 cup milk or unsweetened nut milk
sea salt and pepper to taste
Preheat the oven to 350 degrees f. Blanch the green beans in salted water for 2-3 minutes and then place them in an ice bath to cool.
In a medium pan, saute the onions over medium heat until they are golden brown in color. Lower the heat to medium low and add the rest of the topping ingredients.
Cook for another 2 - 3 minutes or until the almond meal starts to smell fragrant and nutty. Transfer the topping to a bowl and set aside.
In the same saute pan, heat the oil for the mushrooms. Cook the mushrooms over medium high heat until they start to get brown on the edges. Add the garlic and cook for another 2 minutes, then stir in the remaining sauce ingredients.
Bring the mixture to a simmer and continue to cook until it starts to thicken. Combine the sauce and the green beans in a 9x9 casserole dish and spoon the crispy onions over the top.
Bake the casserole in the oven for 20 - 25 minutes and enjoy! (If the topping starts to get too dark, cover the casserole with foil once it reaches peak golden brown-ness and then finish cook time!)