Directions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add the green beans and blanch for 4–5 minutes until crisp-tender. Drain, transfer to an ice bath, then drain again and set aside.
3. In the same skillet, add ½ cup of Clebby’s Avocado Oil over medium heat. Add the mushrooms and garlic and cook, stirring occasionally, until they release their liquid and start to brown, 6–8 minutes.
4. Sprinkle in the flour and stir for 2 minutes to cook off the raw taste.
5. Gradually whisk in the milk, broth, and cream. Simmer gently over medium heat until thickened and bubbly, about 5 minutes.
6. Stir in thyme, salt, pepper, and Parmesan. Taste and adjust seasoning.
7. Add the green beans and toss until fully coated. Transfer to the prepared baking dish.
8. In a small bowl, mix the remaining 2 tablespoons of Clebby’s Avocado Oil with the panko breadcrumbs and lemon zest. Sprinkle evenly over the casserole.
9. Bake uncovered for 25–30 minutes, until bubbling and golden brown.
10. Top with the fried onions just before serving.