Wheat-free Green Bean Casserole

I made this dish for the second time this weekend, and yet again I loved it!  It tastes so rich and decadent, but that's just because the ingredients are higher quality then the version you might normally have at a holiday dinner, which often uses condensed cream of mushroom soup.  This version is wheat-free as well...give it a whirl soon!

http://www.prevention.com/food/food-remedies/gluten-free-recipes-wheat-belly-cookbook/green-bean-casserole-and-onion-rings

Green Bean Casserole

PREP TIME: 25 MINUTES
TOTAL TIME: 50 MINUTES

Makes 6 servings

4 tablespoons butter or coconut oil, divided
1 large yellow onion, cut into rings
1/4 cup ground golden flaxseeds
1 yellow onion, chopped
4 ounces button mushrooms, sliced
1 bag (16 ounces) French-cut green beans, thawed
1 cup chicken broth
8 ounces cream cheese, cut into cubes
3 tablespoons grated Parmesan cheese
1/8 teaspoon ground red pepper

PREHEAT the oven to 350°F. Grease a 1 1/2-to 2-quart shallow baking dish.

In a large skillet over medium-high heat, HEAT 2 tablespoons of the butter or oil. Add the onion rings and cook, stirring occasionally, for 10 minutes, or until lightly browned.

PLACE the flaxseeds on a large plate. Add the browned onion rings and toss with the flaxseeds to coat. Set aside.

In the same skillet over medium-high heat, HEAT the remaining 2 tablespoons butter or oil. Cook the chopped onion and mushrooms for 8 minutes, or until most of the liquid has absorbed. Add the green beans and broth and bring to a simmer. Stir in the cream cheese until melted. Stir in the Parmesan and red pepper. Pour into the baking dish. Arrange the onion rings over the top.

BAKE for 25 minutes, or until hot and bubbling.