Green Bean Casserole

Ingredients:

For the onion topping:

• 2-3 medium onions, very thinly sliced
• 2 eggs
• 3 tbsp coconut milk
• 2-3 tbsp coconut flour
• 1/4 cup coconut oil or ghee for frying

For the cream of mushroom sauce:

• 1/2 cup ghee
• 1/2 cup coconut milk
• 1/3 of onion mix above
• 8-10 mushrooms
• 1/2 tsp garlic powder
• salt to taste
• 4-5 egg yolks
• coconut milk or water to thin

Other:

• 2 lbs fresh green beans (may also use 2-3 bags frozen, just heat first to remove extra liquid)

Instructions:

• Thinly slice all the onions, separate, and put in medium bowl.
• Add the two eggs and the coconut milk and mix well until evenly incorporated.
• Add coconut flour and mix by hand until evenly coated (note: may use slightly more or less depending on your brand of coconut flour).
• Put coconut oil in large skillet and turn on medium-high heat.
• When hot, add the coated onions and evenly brown, turning occasionally.
• When browned, remove from heat and set aside.
• In a medium saucepan, add ghee and sauté mushrooms until starting to brown, then add coconut milk.
• Whisk in egg yolks and spices and about 1/3 of the onion topping mixture. Continue stirring until the yolks begin to cook and the mixture thickens.
• Add extra milk or water if needed to think (only a few tablespoons most likely).
• Drain green beans and pour into 9×13 baking dish.
• Pour the cream mixture over and mix well until incorporated.
• Top with remaining onion mixture and heat at 325 in the oven until topping starts to crisp (but not burn!) and green beans are heated through.