To Make the Mushroom Gravy

1. Add 1 tbsp of olive oil to a sauce pan and heat over medium-high heat.
2. Add the chopped mushrooms to the pan and saute for about 5 minutes or until the mushrooms are soft.
3. Lower the heat and add the butter stirring until melted.
4. Add the flour and whisk until a paste is formed.
5. Add the milk and whisk well to combine.
6. Add the paprika, salt, and pepper.
7. Simmer for about 10 minutes or until the gravy thickens.

To Make the Onion Straws

1. Cut onion into thin strips (or use a spiralizer).  Add gluten free flour to a large bowl.  Mix in salt and pepper.  Add dairy free milk to another large bowl.
2. Dip onions in dairy free milk and then toss in the gluten free flour to evenly coat.  
3. Heat olive oil on medium-high heat in a large pan.  You will need around 1 1/2 inches of oil in the pan to cover the onions completely when frying.
4. Once the oil is hot, add onions to the pan and fry for 4-5 minutes until crispy.  Use a large strainer spoon to remove the onions from the hot oil.  Place onions on a plate with paper towels to soak up any excess oil.  Continue this process until all onions are fried.

To assemble the Green Bean Casserole

1. Preheat oven to 350°F.
2. Mix together green beans and mushroom gravy and pour into a 9×13 casserole dish.
3. Bake for 20-25 minutes until heated through.
4. Right before serving, top with onion straws.