This is honestly one of my favorite Thanksgiving dishes, but I can no longer stomach the thought of canned cream of mushroom soup or crispy onions deep fried in canola oil

So here is my healthier version that happens to be gluten-free or even grain-free and made with just simple, real ingredients

Ingredients:

3 slices bacon, diced

1/2 sweet onion, thinly sliced

8 oz mushrooms, sliced (I used crimini and shiitake)

2 tbsps gluten free flour or arrowroot flour

1 cup vegetable or chicken broth

1/4 cup raw milk 

1 lb green beans

Salt

Directions:

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Preheat oven to 400

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Add bacon to a large pan and cook until golden. Remove and set aside, leaving the fat in the pan

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Add the onion to the pan and cook, stirring occasionally until golden and tender for about 5 minutes. Remove and set aside

Add the mushrooms to the same pan (add a bit of oil if needed) and cook until mushrooms are browned for about 5 minutes. Sprinkle the flour over the mushrooms and stir well to combine

Add the broth and milk, scraping up any browned bits then add in the green beans, mix into the mushroom broth and let simmer for about 7 minutes until green beans are becoming tender. Season with salt

Transfer the green bean mushroom mixture to a large glass dish, top with the reserved onions and bacon and bake in the oven for about 30 minutes or until desired doneness 

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