Prep your green beans by rinsing, cutting the ends and rinsing again. Transfer to a large pot full of boiling water, cook for 4-5 minutes.
Cut your onion in half, through the root end. Remove the outer layers that are inedible. Lay each onion half flat side down, thinly slicing about 1/2 inch thick. Separate the onions and you should have a half moon shape for the majority.
Heat a large non-stick skillet over medium heat, add in your onions and evenly spread them out. Flipping every 3-4 minutes. You want them to get light brown, not completely caramelized. This will take about 15-20 minutes total. Lower your heat if they're starting to brown too quickly, low and slow is best for these.
Remove from the heat and transfer to a medium bowl. Toss with bread crumbs and flax meal, evenly folding everything together. Add salt & pepper to taste.
Preheat oven to 375 degrees F.
In a large bowl, combine your mushroom sauce and green beans. Fold until evenly combined.
Pour your sauced green beans into a 2-quart casserole dish, top with breaded onions and spread evenly. You can also add in a vegan parmesan cheese, if you would like.
Bake for 35-45 minutes, depending on the desired level of tenderness in the green beans. If the top starts to brown too quickly, remove and cover with foil. Broil for 1-2 minutes for even more crispness on top.
Let cool for 5 minutes before serving.
Store extras in an air-tight container, refrigerate for up to 5 days. Freeze leftovers for up to 2 months.
CuisineGluten-free, Vegan, Dairy-free
Recipe by The Plant Philosophy at https://theplantphilosophy.com/classic-green-bean-casserole/