Heat the coconut oil in a large skillet on medium-high heat.

Finely chop the mushrooms and dice the onion. 

Once the pan is hot, add the chopped mushrooms and diced onion and sauté until they’re soft, about 8 minutes. 

Using the garlic press, press the garlic into the skillet and cook for about 30 seconds until the garlic is fragrant.

Turn the skillet down to low and add the cream, broth, and flour, and quickly whisk to combine.

Bring the ingredients to a slow simmer and continue to cook for 5 minutes on low heat, whisking constantly to avoid lumps.

Season with salt and pepper to taste.

Thinly slice the onions into evenly sized pieces.

Pour the avocado oil into a large skillet and heat on medium-high heat. When the oil is hot, add the onions.

Fry until the onions are turning golden brown and getting crispy, stirring frequently. With a batch this big it can take 25 minutes or longer depending on the size of your skillet, the temperature of the oil, and the thickness of your onion slices.

Once the onions are done, spread them out on a large plate or dish lined with paper towels to absorb access oil.

Preheat your oven to 350 degrees.

Pour an inch of water in the bottom of a stockpot fitted with a steamer basket. Bring the water to a boil on high heat.

Add the green beans to the steamer basket, cover, and cook for 7 minutes.

In a large bowl combine the steamed green beans, cream of mushroom soup, milk, coconut aminos, salt, pepper, and some of the fried onions. Stir to mix thoroughly.

Spread the mixture in a 9" x 13" glass baking dish and bake for 25 minutes.

Top the casserole with the remaining fried onions and bake for an additional 5 minutes.