From Jules Shepard

• 1 medium onion, sliced into thin rings
• 1/3 cup all purpose gluten-free flour blend
• 1/4 teaspoon sea salt
• Cooking spray
• 1 pound green beans, trimmed and halved
• 2 tablespoons unsalted butter
• 2 large portobello mushrooms, sliced
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic
• 1/4 teaspoon nutmeg
• 2 tablespoons gluten-free all purpose flour blend
• 1/3 cup sour cream
• 2 cups gluten-free cream of mushroom soup

To make “fried” onions, preheat oven to 475 degrees.  Lightly grease a baking sheet with cooking spray and set aside.  Combine onion slices, 1/3 cup flour blend and salt in a large bowl, tossing until onions are evenly coated.  Pour out onto prepared baking sheet, separating onion rings.  Bake in preheated oven for 15 to 20 minutes until golden brown, tossing one or two times.  Remove from oven and set aside.

To make the casserole, turn oven temperature down to 400 degrees.  Boil beans in lightly salted water for 5 minutes.  Rinse with cold water and drain.  In a large saucepan, melt the butter.  Toss in sliced mushrooms and pepper and stir over medium heat for 5 minutes.  Add spices and flour, stirring to coat.  Cook an additional minute and add sour cream and soup. Reduce heat to medium -low and cook while mixture thickens, about 5-8 minutes more.

Remove from heat and stir in half the “fried” onions and the drained beans.  Pour mixture into a large casserole and cook in preheated oven for 10 minutes or until bubbly.  Sprinkle remaining prepared onions on top and bake for an additional 5 minutes.