YIELDS:4 SERVINGS PREP TIME:0 HOURS 15 MINS TOTAL TIME:1 HOUR 20 MINS

INGREDIENTS FOR THE ONION TOPPING 1 small onion, thinly sliced

1 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

3 tbsp. all-purpose flour

2 tbsp. Panko bread crumbs

FOR CASSEROLE

1 lb. green beans, trimmed

6 tbsp. extra-virgin olive oil, divided

2 medium shallots, finely chopped

8 oz. sliced mushrooms

Kosher salt

Freshly ground black pepper

2 cloves garlic, minced

1/4 c. all-purpose flour

3 c. almond milk

DIRECTIONS

1. Make onion topping: Preheat oven to broil on medium and line a medium baking sheet with  aluminum foil. In a medium bowl, toss onion with olive oil and season with salt and pepper. Add flour and Panko and toss to coat onions. Broil, tossing every 2 to 3 minutes, until onions are crisp and golden, about 6 to 8 minutes in total. Turn oven down to 375°.
2. Prepare an ice bath. In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl. 
3. In a large ovenproof skillet over medium heat, heat 2 tablespoons olive oil. Add shallots and cook, stirring occasionally until tender, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic then transfer mixture to the bowl with the green beans. 
4. Heat remaining 4 tablespoons of olive oil in the same skillet over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in almond milk and bring to a simmer. Cook until thickened, about 4 minutes. Remove from heat then add green bean mixture and toss until even combined. Transfer mixture to a medium casserole dish. 
5. Bake until warmed through and bubbling around the edges, about 20 minutes. Top with “fried” onions and bake 5 minutes more.