I must confess, the only reason I ate my mom's green bean casserole as a kid is because of the crunchy fried onions on top. And when no one was looking, I would stick my hands in the casserole and pick off more onions. Sorry, not sorry.
My mom's green bean casserole was tolerable. It was never my favorite. She overcooked the beans (as she did with nearly everything), so they were super mushy. And she used too much cream of mushroom soup from a low quality brand. Though, admittedly, in the 90s the quality was probably much better than it is now.
Well, I've come up with my own green bean casserole recipe. The beans aren't mushy, the fried onions are gluten-free, and the low quality cream of mushroom soup has been replaced by Kettle and Fire's Keto Mushroom Bisque. This green bean casserole would look lovely on your Easter table. Just saying...
1 lb trimmed and washed fresh green beans
8 cremini mushrooms
½ yellow onion, diced
1 tbsp avocado oil
½ can gluten free fried onions (I used Whole Foods brand)
Preheat the oven to 350°F.
Blanch the green beans in hot water for 5 minutes. Then transfer to an ice bath to stop them from cooking.
Meanwhile, in a skillet, heat the avocado oil and then stir in the sliced cremini mushrooms and diced yellow onions, and cook until softened and slightly browned.
Place the green beans, onions, and mushrooms in a 8x8 casserole dish and stir in the mushroom bisque until evenly coated.
Top with fried onions and place in the oven for 20 minutes. You may want to eye your dish in the oven periodically to ensure the onions aren't burning. Tent with foil if the onions start to burn.
The casserole is done when the bisque is bubbling. Serve and enjoy!