• Preheat oven to 350° Fahrenheit.

For the Whole30 Cream of Mushroom Soup

• In large saucepan, melt ghee over medium heat. Add mushrooms and onion, and sauté for 5-10 minutes or until softened. Add garlic and stir constantly for 30 seconds or until fragrant.
• Deglaze saucepan with ¼ cup chicken broth (or ¼ cup white wine - only if not on a Whole30) and bring to boil. Add in remaining ½ cup broth and salt. Let liquid return to boiling. Boil for 3-5 minutes then sprinkle in arrowroot, whisking vigorously to combine. Continue cooking until liquid has reduced by about 33%-50%.
• Remove saucepan from heat. Use an immersion blender (or transfer about ⅔ of mixture to standard blender - see Notes) to blend until mostly smooth. Return saucepan to heat and add in coconut cream. Whisk until smooth.

For the Fried Onions

• Break egg into one shallow dish. Place tapioca flour in second shallow dish. Combine almond flour, garlic powder, salt, paprika, and black pepper in third shallow dish and whisk well to distribute thoroughly.
• Working in batches, dip onion strips into egg, letting excess yolk drip back into dish. Place egg-coated onions to tapioca flour and toss to lightly coat, shaking off excess flour. Dredge tapioca-floured onions in almond flour mixture and shake off any excess.
• Heat skillet over medium heat and cover the bottom of the skillet with coconut oil or avocado oil. When oil is hot and shimmering, add onions to pan in batches. Fry 2 to 3 minutes, then carefully flip onions over and fry another 2 to 3 minutes. Be careful when turning onions so as not to disrupt any coating.
• Transfer fried onions to plate or wire rack lined with paper towels and sprinkle lightly with salt. Repeat until all onions have been fried.

For the Whole30 Green Bean Casserole

• Steam green beans until bright green and tender-crisp, then transfer green beans to baking dish.
• Gently stir in cream of mushroom soup and 1 cup of fried onions. Place baking dish in preheated oven and bake 25 minutes.
• After 25 minutes, remove dish from oven and top green beans with remaining fried onions. Return dish to oven and bake another 10 minutes, until onions are heated through and crisp. Remove baking dish from oven and let casserole rest 5 minutes before serving. Serve warm.