Green Bean Casserole

• 3 cans green beans
• 2 Tablespoons Earth Balance Buttery Spread
• 2 Tablespoons olive oil
• 16 oz. fresh mushrooms, chopped
• 6 sprigs of fresh thyme, stripped
• 3-4 Tablespoons gluten-free all-purpose flour
• 1 cup chicken stock
• 1 13.5 oz. can full fat coconut milk, whisked until smooth
• Salt & Pepper
• 1/4 cup freshly grated Parmesan cheese
• (omit if strictly dairy-free)
• Gluten-free french fried onions (available at Aldi)

Directions

1. Preheat oven to 450 degrees F. and grease a 13x9 casserole pan with non-dairy butter.
2. Drain green beans and set aside.
3. Heat the non-dairy butter and oil in a large skillet. Add the mushrooms and saute until browned. As the mushrooms give off their liquid, sift some of the flour on them and stir. Once browned, sprinkle the rest of the flour over the mushrooms and whisk, like making a roux. Add the cup of chicken stock and bring to a boil. Reduce the heat and add the coconut milk. Whisk together and allow to thicken. Season with salt and pepper, using plenty of black pepper.
4. Once gravy has thickened, stir in the green beans, coating them well. Pour the mixture into the prepared casserole dish and top with the grated Parmesan cheese.
5. Bake for 15 minutes. Top with the gluten-free french fried onions and bake another 5 minutes.