Green Bean and Mushroom Casserole

Serves 6
Prep time 20 minutes
Cook time 20 minutes

Ingredients:

• 2 cups of green beans, frozen or fresh, cleaned and chopped
• 2 cups of cremini mushrooms, sliced
• 2 tablespoons of fresh tarragon, chopped
• 4 tablespoons of scallions, chopped
• 2 cloves of garlic, chopped
• 4 tablespoons of olive oil
• Salt to taste

Instructions:

1. In a medium pan, add garlic and olive oil
2. Cook on medium heat, stirring constantly until slightly golden
3. Add mushrooms, tarragon and scallions and cook until all water is absorbed
4. Salt and pepper to taste
5. Boil green beans in a pot of salted boiling water until still al dente, about 7 minutes
6. Strain
7. Make béchamel (see below)
8. Add all ingredients into béchamel sauce and mix well
9. Place in a casserole dish, top with parmesan
10. Bake in preheated oven at 350 for 20 minutes or until golden on top

Ingredients:

Instructions:

1. In a pot, on a medium heat, put olive oil and tapioca flour
2. Whisk until smooth
3. Add almond milk and whisk slowly until it thickens
4. Turn off flame
5. Add nutmeg, salt, pepper, and parmesan