Organic Green Bean Casserole

Preheat oven to 425 degrees. Toss red onion and cononut oil and season generously with salt and pepper. Spread onions out on a large baking sheet and roast for 20 minutes. Stir onions and put back in the oven for another 15 minutes or until onions loose most of their moisture and begin to brown. Remove from oven and set aside. Reduce heat in the oven to 375 degrees.

Fill a large pot with water and bring to a boil. Add the green beans to the water and boil for 6 minutes. Drain, rinse with cold water to stop the cooking process, and set aside.

Melt butter over medium heat in a medium saucepan. When foaming subsides, add the mushrooms, season generously with salt and pepper, and saute until mushrooms have released their moisture and the edges begin to turn golden brown, about 10 minutes. Add the flour and stir constantly until incorporated, about 1 minute. Gradually add the chicken broth and then the cream, whisking constantly to avoid lumping. Reduce heat and simmer until sauce thickens, about 5-6 minutes.

Toss together the mushroom mixture and green beans and then pour into a 13×9 baking dish. Top with red onions and bake until bubbling, about 20-25 minutes.