1 1/3 cup cream of mushroom condensed soup (see our recipe for this)
2 cups green beans (cut)
1 teaspoon tamari sauce (wheat free non-GMO)
1 tablespoon whole wheat flour (or alternative flour if gluten free)
1-2 tablespoon peanut oil
1 onion thinly sliced (keep all the rings intact)
If you're going to make this ahead of time you can prepare everything and mix all into the baking dish and stop there. Keep the fried onion rings in a separate container, cover the casserole dish and refrigerate. When ready to bake, warm the oven and bake covered for about 30 minutes. Then uncover, put the onion rings on top of the casserole and bake an additional 10 minutes.
Preheat the oven to 350 degrees F.
Boil green beans in chicken or vegetable broth for 10 minutes and then drain.
In a saute' pan melt the butter in a large skillet. Saute the garlic, onions and mushrooms in the butter.
Add the boiled green beans, mushroom soup, soy sauce, salt and pepper. Stir well.
Grease a 1 1/2 quart casserole dish. Pour the green bean mixture in the casserole dish and bake covered for 30 minutes.
In the meantime, take the thinly sliced onion and dredge in the flour, and sprinkle with salt. Heat up the oil in a small frying pan. Once the oil is hot, fry the onion rings until brown. Drain on paper towels. When the casserole is finished baking, place the onion rings on top and serve!