This creamy green bean casserole is made completely from scratch — it's the side dish that your guests will rave about!
Make ahead tip: Can be prepared up to 1 day in advance. Prepare through step 5, except turn off the oven after the onions are done. Allow the baked onions to cool completely, place in an airtight container or bag and refrigerate overnight. After the sauce is finished, combine the casserole but leave out the baked onions (this will prevent them from getting soggy.) Cover tightly at refrigerate overnight. The next day, stir in 1/3 of the baked onions to the casserole and top with the remaining. Bake at 425°F for 15-20 minutes until bubbly.
1. For those that want to make this without unsweetened almond milk, use 1 cup half-and-half and 4 Tablespoons of cornstarch.
2. To make this paleo, omit the baked onions and use ghee.
3. If gluten-free you can, omit the baked onions or sub the all-purpose flour with gluten-free flour all-purpose flour and use gluten-free bread crumbs.