CASSEROLE

• 1 lb green beans, trimmed

• 6 tablespoons extra-virgin olive oil, divided

• 2 medium shallots, finely chopped

• 8 oz sliced mushrooms

• Kosher salt

• Freshly ground black pepper

• 2 cloves garlic, minced

• ¼ cup all-purpose flour

• 3 cups almond milk

MAKE ONION TOPPING
(Instructions to make from scratch or substitute 1 ⅓ cup of French's Onion Rings)  

1. Preheat oven to broil on medium and line a medium baking sheet with  aluminum foil. 

2. In a medium bowl, toss onion with olive oil and season with salt and pepper. 

3. Add flour and Panko and toss to coat onions. 

4. Broil, tossing every 2 to 3 minutes, until onions are crisp and golden, about 6 to 8 minutes in total. Turn oven down to 375°.

PREPARE ICE BATH

5. In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. 

6. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl. 

MIX CASSEROLE

7. In a large ovenproof skillet over medium heat, heat 2 tablespoons olive oil.

8. Add shallots and cook, stirring occasionally until tender, about 5 minutes.

9. Add mushrooms and season with salt and pepper. 

10. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic then transfer mixture to the bowl with the green beans.

11. Heat remaining 4 tablespoons of olive oil in the same skillet over medium heat. Whisk in flour and cook until golden, about 2 minutes.

12. Gradually whisk in almond milk and bring to a simmer. Cook until thickened, about 4 minutes. Remove from heat, season to taste with salt and pepper, then add green bean mixture and toss until even combined. Transfer mixture to a medium casserole dish. 

BAKE

13. Bake until warmed through and bubbling around the edges, about 20 minutes. 

14. Top with "fried" onions and bake 5 minutes more.