Preheat your oven to 375 degrees f.
To cook your onion rings:
In a small bowl whisk the eggs and flour together until smooth. Season with a tiny pinch of sea salt and pepper.
Heat a large skillet over medium-low heat. Drizzle in just 1 Tbsp oil. Dip the onion rings into your batter and allow them to drip off any excess.
Place them into the preheated skillet and cook for about 2-3 minutes per side, or until golden-brown.
Working in small batches to keep them crispy, add in remaining oil once half of your onion rings are cooked.
Set crispy onions aside on a towel lined plate.
To blanch your fresh green beans:
Bring a large pot of water to a boil and prepare a large bowl with ice water next to it.
Once the water starts boiling, add in the green beans and boil for just 3-4 minutes, or until slightly softened yet still tender-crisp.
Using tongs or a large slotted spoon, quickly transfer your blanched green beans into the ice water. Allow them to bathe in the ice water for a minute or two, then drain very well and set aside.
To make your mushroom sauce:
Melt the ghee in a skillet over medium heat. Add in mushrooms, onions and garlic, and sauté for 4-5 minutes, stirring frequently.
Meanwhile, in a small bowl, whisk the coconut cream, coconut aminos, broth and flour together, until very smooth.
Pour your coconut cream mixture over the sautéed mushrooms and stir continuously for a few minutes, until nicely thickened. Once the sauce is thick, remove from the heat and set aside.
To assemble your casserole:
Very lightly mist or wipe a large casserole dish with avocado, or olive oil.
Arrange your green beans evenly in your prepared casserole dish.
Pour your mushroom sauce over the beans and gently stir & toss until beans are nicely coated.
Top with crispy onion rings and crumbled bacon.
Loosely cover the dish with parchment paper or foil and bake for about 20 minutes, or until bubbly and golden brown.
Enjoy!