Ingredients
- 2 lbs green beans
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 10 oz cremini mushrooms
- 5 cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp nutmeg
- 2 tbsp parmesan cheese
- 1/2 cup chicken broth
- 1 cup unsweetened almond milk (or regular milk)
- 2 tbsp arrowroot powder
- 3 tbsp chicken broth
- 2 tbsp olive oil
- 5 shallots, sliced into rings
- 1/4 cup parmesan cheese
Instructions
- Preheat oven to 350F.
- Add green beans to boiling water for 6-7 minutes. Drain and rinse with cold water.
- Heat olive oil over medium-high heat. Add onion and mushrooms and cook for about 5 minutes or until softened. Add in garlic, salt, pepper, and nutmeg. Stir in parmesan cheese.
- Add in chicken broth and almond milk.
- In a separate bowl, whisk together arrowroot powder and chicken broth. Pour into onion and mushroom mixture. This helps thicken the sauce over the next several minutes.
- Once thick, pour 1/4 of the sauce mixture into the bottom of an 8×11 baking dish.
- Add all of the green beans to the dish and then add the rest of the sauce mixture on top.
- Bake for 40 minutes.
- While baking, heat olive oil and cook shallots over high heat for 4-5 minutes or until golden brown. They will burn easily so keep your eye on them. Drain on paper towel.
- Once casserole is done, add crispy shallots and parmesan cheese to the top.
- Enjoy!
Category: holiday, dinner, side dishMethod: bakeCuisine: AmericanDiet: Gluten Free