1. 1. Start by heating a sauté pan with 2 tablespoons of Olive oil over medium-low heat; preheat the oven at 350°F
   2. Add the Green Beans to a large pot, filling with water until green beans are covered; add 1/2 teaspoon sea salt, bring to a low boil, and allow to simmer for 10 minutes. Drain and add to a mixing bowl.
   3. Add the Portabella Mushrooms and sauté for 7 minutes.
   4. Add the minced Garlic and continue to sauté for 3 minutes.
   5. Add Nutpods 1/2 cup Chicken Stock, Sea Salt, Onion Powder, and Paprika.
   6. Add the remaining half of the Chicken Stock and Arrowroot in a separate bowl, making a slurry.
   7. Add the slurry with the remaining ingredients and stir until everything is mixed.
   8. Add mushroom sauce to a large mixing bowl of par-cooked Green Beans.
   9. Stir until mixed, add to a casserole dish, and place in the oven for 30 minutes.

For the Crispy Onions

1. 1. 1. Heat Coconut Oil in a large sauté pan over medium/medium-low heat
      2. Add Shallots, Almond Flour, Sea Salt, Black Pepper, Paprika, Onion Powder, Garlic Powder, and 1 egg to a mixing bowl, stirring until Shallots are evenly coated.
      3. Place coated Shallots into the oil mixture.
      4. Cook for 4 minutes, flip, and cook another 4 minutes; watch to ensure they don’t burn!
      5. Once done, spread it onto a paper towel to cool.

Once the Green Bean Casserole is done, top it with the Crispy Shallots and ENJOY!