Midwestern Style Green Bean Casserole (dairy, egg, soy, nut free)

• 1 batch Cream of Mushroom Soup

• 4 15 oz cans green beans, drained and rinsed (if you prefer to use the equivalent fresh or frozen and steamed to all dente, fine, but canned is traditional here and does add to the nostalgic flavor)

• 1 large, sweet onion, sliced thinly

• 1/3 cup olive oil or beef tallow

To caramelize onions for your casserole topping:

In a large skillet, heat your fat on low heat, add your thinly sliced onions, and let them caramelize in the fat for 45 minutes to 1 hour, until your onions are as dark and crispy as you would like them to be. Remove from the heat and the pan, and set aside.

To assemble the casserole:

Add your green beans to a large mixing bowl, and add your batch of Cream of Mushroom Soup, cooled to room temperature. Mix thoroughly. Turn out into an 8"x8" casserole dish, and bake at 350° until the mixture is heated through, about 30 minutes. Remove from the oven, and top evenly with the caramelized onions before serving.

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