Directions

1. Preheat oven to 425℉.
2. Lay onion slices on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper, then roast for 15 minutes, turning onions once halfway through. Set aside.
3. Reduce oven temperature to 350℉. In a small saucepan over medium heat, whisk together Amy’s Mushroom Bisque with Porcini and cornstarch until mixture just starts to bubble. Remove from heat. Place green beans and wax beans into a large bowl and pour the mushroom soup mixture over the top. Season with salt and pepper to taste and mix well.
4. Pour the bean mixture into a casserole dish or cast iron skillet and top with 1 cup of prepared, gluten free stuffing, mixed with the chopped almonds and roasted onion slices. Bake casserole for 25 minutes, or until the edges of the mixture start to bubble and the topping is golden.