• Snip and cut green beans in half if they are long, and add them to a pot, cover them with water along with a little salt, and boil to the desired texture is reached. I boiled them for about 10 minutes.

For the Dairy-free Mushroom Gravy

• Slice portobello mushrooms or use pre-sliced mushrooms.
• Add 2 tablespoons of oil to the pan then add mushrooms to saute until tender and slightly reduced in size.
• Once mushrooms have reduced in size add in 1-2 tablespoons of oil, or shortening, add 1/4 cup of all-purpose gluten-free flour, and coat the mushrooms.
• It's okay if it's a bit dry, add in 1 cup of broth and stir until it begins to dissolve the flour, allow to simmer and thicken a bit.
• Add 2 cups of coconut milk and mix until the sauce is creamy and thickened, and turn off the heat.
• Add in optional garlic, Worcestershire sauce, salt and pepper if needed, and avocado oil mayo.
• Add in strained anc cooked green beans and coat the beans.
• Add mixture to large casserole dish and bake for 35 minutes.

For the Gluten-Free Fried Onions

• Add avocado oil to a frying pan
• Thinly slice 1 large yellow onion and add it to a bowl. Then, pour in 1 cup of unsweetened milk of your choice.
• To a large zip-top bag, add 1/4 cup of all-purpose gluten-free flour.
• Add thinly sliced onions to the bag, seal the top, and shake until the onion rings are evenly coated.
• Fry in two batches, don't crowd the pan, flip after about 1-2 minutes of frying, and fry the other side.
• Repeat for the next batch.
• Add fried onions to a plate with a paper towel to drain.
• After 35 minutes, add fried onions to the top of the green bean casserole
• Bake for 10 minutes