Natural Green Bean Casserole

• 1 can of organic cream of mushroom soup, or creamy portabella mushroom soup - Aisle 2
• 2 large sweet onoins, peeled, cut in half & thinly sliced (1/4-inch thick) - Produce
• 1/4 cup organic whole wheat flour - Aisle 2
• 1/4 cup organic unbleached white flour - Aisle 2
• 1/4 tsp. garlic granules - Herbs & Spices
• 1/4 tsp. sea salt, to taste - Aisle 2
• 1/4 tsp. freshly gournd black pepper, or to taste - Aisle 2
• pinch of cayenne pepper, optional - Herbs & Spices
• 1/2 cup buttermilk - Aisle 1
• 1 cup whole wheat bread crumbs - Bread Display
• 2 tbsp. extra virgin olive oil - Aisle 3
• 1 lb. fresh green beans, trimmed & cut into 2-inch pieces - Produce
• olive oil cooking spray - Aisle 3

Preheat oven to 425 degrees fahreneheit. In a large bowl, combine whole wheat flour, white flour, garlic granules, sea salt, pepper, & cayenne. Add onions & stir well or use clean hands to coat. Pour buttermilk over onoins and toss again to coat well. Place breadcrumbs in a seperate large bowl. Add olive oil and mix well using clean fingers. Add onions. Toss well, again, coating every onion. Coat a large cookie sheet with olive oil spray. Transfer onions to prepared cookie sheet. Bake onions for half an hour, or until golden brown and crispy. While onions are baking, steam green beans until just tender, about 4-5 minutes. If neccessary, drain green beans and return to pan. Reduce oven to 350 degrees fahrenheit. Pour mushroom soup into the steamed green beans. Add half of the onion rings. Place in an olive oil-sprayed casserole dish. Top remaining onions rings. Bake for 30 minutes or until hot and bubbly.

Serves 6-8