Green Bean Casserole

I'll be the first to say, I've never been a big green bean casserole gal, but this is one I can make an exception for! Holy cow you guys. After a failed attempt at my first try, this casserole absolutely blew me away. It was DELICIOUS!!! It was the perfect amount of creamy and crunchy, and all of the flavors mix together seamlessly. Can't wait for y'all to try!

Casserole:

1 lb fresh thin green beans

8 oz baby Bella mushrooms chopped

1/2 white onion chopped

1 tbsp EVOO

1 tbsp. Arrowroot starch

1/2 cup Ripple half and half

1/2 cup sharp cheddar cheese

Salt and pepper to taste

Crumble: 2 tbsp butter

1/2 cup chickpea crumbles

Salt and pepper

1/4 cup freshly grated Parmesan

Instructions:

Rinse green beans, chop ends off and cut in half. Bring about 8 cups of water to a boil, & boil green beans for 8 minutes. Drain and sit aside. Over medium heat, begin sautéing the mushrooms and onion in EVOO. Sauté for about 10 minutes or until onions are translucent. Stir in Ripple half and half (or regular), cheddar cheese, salt and pepper, arrowroot powder and green beans. Let simmer for about 10 more minutes stirring occasionally. Transfer to a lightly greased casserole dish. For the topping, melt the butter in a small bowl, then mix in the chickpea crumbs, salt + pepper, and Parmesan cheese. Crumble on top of the casserole evenly. Bake for 20 minutes at 350°F, then broil for ~5 minutes. Watch it carefully to ensure it doesn’t burn. Enjoy!