1-½ cupsgluten-free chicken brothsuch as Kitchen Basics
½ cupdairy-free milk
⅛teaspoonground nutmeg
½teaspoondried thyme leaves
½ teaspoonblack pepper
Instructions
For the fried onion topping:
Preheat the oven to 425° F. Cut the onions in half and then into thin slices; place in a medium-sized bowl. In a small bowl, combine ¼ cup flour, cornmeal, and salt. Pour over the onions and toss to coat. Transfer the coated onions to a baking sheet. Drizzle onions with the oil and toss to distribute it throughout the mixture.
Bake at 425° F for 30 minutes or until golden brown, stirring every 10 minutes. Do not overbake!
Remove from the oven and allow to cool. Transfer to an airtight container for future use or set aside until you're ready to top the casserole.
For the casserole
Preheat oven to 350° F. Put the thawed green beans in a 3-quart casserole dish.
In a medium saucepan, melt the margarine over medium-high heat. Sprinkle ¼ cup flour over the margarine and whisk until smooth; cook while stirring constantly for one minute. While whisking, gradually add the broth and milk to the pan making sure to incorporate all of the flour and margarine mixture. Cook over medium heat until thickened and bubbly. Stir in the nutmeg, thyme leaves, and pepper. Pour over the green beans and stir well to combine.
Bake at 350° F for 25-30 minutes or until warm and bubbly. Top the casserole with the prepared onions and bake another 5 minutes. Serve immediately or keep warm until ready to serve.
Notes
Nutrition facts for ½ cup serving: Calories: 185, Total fat: 9 grams, saturated fat: 1.5 grams, trans fats: 0 grams, cholesterol: 0 mg, sodium: 240 mg, total carbohydrates: 21 grams, dietary fiber: 3.5 grams, sugars: 5.2 grams, protein: 3 grams.