- Make the mushroom gravy: Combine the coconut oil, onion, and diced mushroom in a skillet over medium heat. Sauté for 3 to 5 minutes, until the onion is translucent. Add the broth, salt, and thyme and bring to a boil. Reduce the heat and let simmer for 10 minutes. In a small bowl, whisk together the tapioca flour and coconut milk. Pour this mixture into the pan and whisk until smooth. Using an immersion blender, blend until smooth. Alternatively, you can transfer the gravy to a blender to blend. This can be prepared ahead of time: simply refrigerate and reheat in a saucepan over medium heat. Whisk to recombine and warm about 5 minutes.
- Preheat the oven to 350°F.
- Make the crispy onion topping: In a medium saucepan over medium heat, heat the coconut oil to 365°F. In a bowl, combine the onion, tapioca flour, and salt and toss until well coated. Working in batches, gently drop the onion slices into the hot oil and cook until golden brown, 3 to 4 minutes per batch. Set the onion slices on a paper towel to drain.
- Make the green beans: Bring the water to a boil in a large saucepan. Add the green beans, return the water to a boil, and cook for 10 minutes. Drain the beans.
- In a small casserole dish, combine the green beans, mushroom gravy, and crumbled bacon. Stir with a spatula until the beans are well coated. Reserve 1/2 cup of the fried onions and place the remainder on top of the green bean casserole. Bake for 30 minutes, or until bubbly and light golden brown. Remove from the oven, garnish with the reserved fried onions, and serve immediately.
Source: Adapted slightly from Paleo Eats by Kelly Bejelly
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