Topping
1 medium sweet onion, sliced thin (rings or strips)
½ tsp salt
1 tbls canola oil or butter (for frying)
¼ cup almond flour/meal (Lucy’s or Bob’s Red Mill) – may need a little more if onion is large

Base
1 can Gluten Free Café cream of mushroom soup
¼ tsp black pepper
2 14 oz. cans green beans, drained (or 2, 9 oz. packages frozen green beans, thawed)
 
PREPARATION:
Heat oil or butter in large skillet and arrange onion slices in single layer. When starting to soften, sprinkle with salt. Cook until soft, but don’t cook down too much. Remove from heat and toss with almond meal.
Mix soup, pepper, and beans in casserole dish. Bake for half an hour, or until hot. Stir. Top with prepared onions and bake for 5 more minutes or until topping begins to brown.
Variation: add ½ cup shredded cheese to soup mixture before baking
Makes 8 servings, each with about 6 net effective carbs, based on 8 oz. of onion