• Pre-heat your oven to 375 degrees. You’ll want to use an oven safe casserole dish or oven safe skillet to make your casserole. If you do not have one, you can make the first part of the casserole in a skillet, and then transfer the green bean casserole mixture to an oven safe baking dish to bake.

For the Green Bean Casserole ::

• Heat your oven safe casserole dish over medium high heat. Add the butter to melt, and add the onions to cook until soften and lightly golden.
• Add the garlic and cook for a minute. Then add the gluten free flour blend to coat the onion and garlic, and cook this for a minute.
• Add the coconut milk, salt, pepper, and Dijon mustard. Stir to combine, and cook until the sauce thickens. This takes a few minutes.
• Add the frozen green beans, stir to combine, and put the lid on your casserole dish. Bake at 375 degrees for 20 minutes while you make the crispy fried onions.

For the Crispy Fried Onions ::

• Toss the onion slices in the flour to coat while you get a skillet hot over medium high heat.
• Melt the butter and olive oil in the hot skillet and work in batches to crisp up the onions. This process takes a good 5-10 minutes or so per batch. DO NOT add the salt until AFTER the onions are out of the pan. If you add the salt while the onions cook, they will release all their juices and get soggy.
• Add sea salt to the crispy onions. Once the green bean casserole has finished cooking with a lid on for 20 minutes, remove the lid, add the crispy onions, and bake for another 5-10 minutes at 375 degrees until bubbly and crispy on the top.