Green Bean Casserole Topped with Crispy Onions Recipe

DIRECTIONS

1. Preheat oven to 350°F. Thaw green beans completely (or use fresh, ends trimmed).  Place into a casserole dish.
2. In a large sauté pan heat butter until bubbly. Add sliced mushrooms, minced garlic and salt. Cook mushrooms until nicely browned; about 10 minutes. Combine with the green beans in a 2-quart casserole dish.
3. To the pan, add the thyme, cayenne, nutmeg, black pepper and chicken broth. Sprinkle the Thick-It-Up over the top and whisk over medium heat for 1-2 minutes until thickened. Whisk in the sour cream and heavy cream and continue to cook an additional 3 minutes until thoroughly combined and thickened. Poor evenly over the green beans and mushrooms. Top with Parmesan cheese and bake for 20 minutes until bubbly throughout.
4. While the casserole is cooking, cut the onion into thin slices and separate into rings. Coat evenly with soy flour and fry in oil in small batches for 1-3 minutes until golden and crispy. Drain away excess oil on a paper towel and continue until all onion rings are fried. Top casserole with onion rings and serve immediately.