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 8x11 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!