Green Bean Casserole

This is a great recipe if you don't mind going to a little trouble.  I found this in the Austin American Statesman 2015 Thanksgiving issue. It was by Shauna James Hern. She made hers glutten free by using glutten free flour. 





Ingredients for crispy onion topping:
1 large onion- peeled and thinly sliced
Peanut Oil for frying onions
2/3 cup all purpose flour
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
For Casserole:
1 1/2 lb. green beans, trimmed and snapped in half
1 1/2 cups chicken stock
3 tablespoons unsalted butter
2 cups sliced cremini or white mushrooms
Kosher salt
2 cloves garlic, minced
1/3 cup all-purpose flour
1/2 cup coconut milk
Freshly ground black pepper
Preheat oven to 400 degrees
Set a large pot of salted water over high heat. Bring the water to a boil. Put a large bowl of ice water in the sink. Put the green beans in the boiling water and cook for 5 minutes. Plunge the hot green beans into the ice water. Let them sit for 1 minute, then immediately drain the water. Dry the beans with a towel and spread them out on a baking sheet to air-dry entirely.
Put flour, salt, and pepper for the onions into a wide bowl. Toss the onions in the flour to coat entirely. Put enough fat into a large cast-iron skillet (I used my fry daddy) to make a depth of 1 inch. Set the skillet over medium-high heat. When you can flick a tip-of-your-finger-full of water into the fat and it skizzles, you are ready to fry. Lower a light layer of the sliced onions into the fat and fry until they are lightly golden. Remove them with a slotted spoon or spider, and transfer to a plate lined with paper towels. Repeat until all the onions are fried. Set them aside for later.
Pour the stock into a large pot and bring to a boil over high heat. Turn the heat down to low and keep it at a simmer. Set a cast-iron skillet over medium-high heat. Put the butter in the skillet. When the butter has melted, add the mushrooms and season lightly with salt. Cook, stirring occasionally, until the mushrooms are hot and wilted, about 5 minutes.
Add garlic and cook, stirring, 2 more minutes. Toss the flour over the tops of the mushrooms and stir until the mushrooms are fully coated. Pour 1 cup of hot stock into the skillet, stirring constantly. When the stock is incorporated into the mushrooms and bubbly hot, add the other 1/2 cup.Add the coconut milk and keep stirring until the sauce is reduced and thickened, 5 minutes.
Put green beans into a large baking dish. Pour the mushroom sauce over the green bean. Toss until everything is coated. Sprinkle with a bit of black pepper on top. Top with the crisp onions. Bake until the sauce is bubbly around the edges of the onions, about 15 minutes.