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Step 1
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| Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. Add egg, salt, pepper, and arrowroot powder into a large bowl. Toss sliced onions in mixture. Coat well. Broil for 4-5 minutes, just until onions begin to brown. Remove from oven and let cool. Reduce heat to 375 degrees F. |
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Step 2
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| Blanch green beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil. Add green beans and cook for 7-8 minutes. Drain in a colander and immediately add the green beans into a large bowl of ice water to stop the cooking process. Drain well and set aside. Coat a 9x13 baking dish with non stick spray or butter. Set aside. |
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Step 3
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| Add olive oil to large pot set to medium heat. Cook garlic for 30-45 seconds. Add heavy cream, chicken stock, salt, and pepper. Cook for 7-8 minutes on low-medium heat until mixture thickens slightly. Sprinkle in xanthan gum and coconut flour. Whisk well until smooth. |
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Step 4
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| Add green beans and mushrooms. Stir to coat. Pour mixture into prepare baking dish. Top with reserved onions. Bake for 25-30 minutes until green beans are completely softened and top of casserole is golden brown. Remove from oven and let cool slightly before serving. |
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