# What You'll Need:
→ Vegetables
01 - 1 ½ pounds fresh green beans, trimmed and halved
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 8 ounces cremini or white mushrooms, sliced
→ Sauce
05 - 2 tablespoons unsalted butter
06 - 1 cup heavy cream
07 - ½ cup unsweetened almond milk
08 - 2 ounces cream cheese, softened
09 - ½ teaspoon sea salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon ground nutmeg
→ Almond Crumb Topping
12 - ¾ cup almond flour
13 - ½ cup sliced almonds
14 - 2 tablespoons grated Parmesan cheese
15 - 2 tablespoons unsalted butter, melted
16 - ½ teaspoon dried thyme
17 - ¼ teaspoon garlic powder
18 - Pinch of salt
# Method:
01 - Preheat oven to 375°F. Lightly grease a 2-quart casserole dish with butter.
02 - Bring a large pot of salted water to a boil. Add green beans and blanch for 3 to 4 minutes, until bright green and just tender. Drain and immediately rinse under cold water to stop cooking.
03 - Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes until translucent. Stir in mushrooms and cook for 5 to 6 minutes, stirring occasionally, until browned. Add minced garlic and cook for 1 minute more.
04 - Pour in heavy cream, almond milk, and softened cream cheese. Stir until cream cheese is melted and sauce is smooth. Season with sea salt, black pepper, and ground nutmeg. Simmer for 3 to 4 minutes, stirring, until slightly thickened.
05 - Add blanched green beans to the skillet with mushroom sauce and mix thoroughly. Transfer mixture into the prepared casserole dish.
06 - In a mixing bowl, combine almond flour, sliced almonds, Parmesan cheese, melted butter, dried thyme, garlic powder, and a pinch of salt. Mix until mixture forms coarse crumbs.
07 - Sprinkle almond crumb topping evenly over the green bean mixture. Bake uncovered in preheated oven for 25 to 30 minutes until topping turns golden brown and filling bubbles at the edges.
08 - Remove casserole from oven and let stand for 5 minutes before portioning and serving.
