Bring the best better-for-you, gluten-free side dish to your Thanksgiving gathering this year! Here’s how to make it👇 Chip topping: 1 tbsp olive oil 1 cup diced shallots 1 cup crushed Boulder Canyon Olive Oil potato chips 1 tbsp shredded parmesan cheese 1/2 tsp Italian herb mixture For the green bean mixture: 2 lbs green beans, cut in half 1 tbsp olive oil 1/3 cup diced shallots 8 oz diced mushrooms 2 tbsp corn starch 1 cup chicken broth 1 cup whole milk 1/4 cup shredded parmesan cheese salt and black pepper to taste 1. Blanch green beans in boiling water for 5 minutes. Drain and set aside. 2. To make the chip topping: Mix the crushed chips, cheese, and Italian herbs. Sauté the shallots in oil until soft and slightly browned. Add the chip mixture and cook until golden brown. Set aside and wipe pan. 3. To make the sauce: Sauté the shallots until soft. Add the mushrooms and cook for 5 minutes. Coat the mixture in cornstarch. Add the broth a little at a time, followed by the milk a little at a time, stirring as you go. Bring to a simmer and cook for 3 minutes. Add the cheese and stir. 4. Add the green beans to the sauce, mix everything together, and transfer to a 13x9” baking dish. Top with the chip mixture. 5. Bake at 375°F for 30 minutes or until topping is golden brown. #greenbeancasserole #siderecipe #thanksgivingrecipes #thanksgivingdinner #betterforyou