Guys, Thanksgiving is tomorrow and you know you’ve got to have the Green Bean Casserole. And, I created a recipe that your whole family would enjoy without the guilt. Green bean casserole is such a staple but it’s also so easy. You know it’s the dish you assign to your sister who can’t cook. You know you do it. Our family isn’t alone in that.
Speaking of, this year my Thanksgiving is going to be very low key, and I’m not mad at it. I’ve always been about taking the holidays to spend time when people you enjoy. It’s never been about the gifts or a hype. It’s my favorite time of year because, no matter if it’s 20 people or 4 people around our table, It’s people we can’t live without.
I am so thankful for all of you. My internet family. I know it gets thrown around a lot. But I am truly so grateful you allow me into your kitchens and your home. The fact that I get to connect with you through food is so humbling and wonderful. I am truly hoping we who are fortunate enough to have a meal and our families take the time to help those who don’t have. It doesn’t have to be anything big. You don’t need to give money or wealth. A hug, a meal, a smile, or even a conversation can change another person’s life. With all the horrors we see and hear on a daily basis, it is more important than ever we stand up for what’s right.
GREEN BEAN CASSEROLE
WHOLE30 II PALEO
So let’s take time during this season to connect with one another and change another person’s life.
Now I know you want to get into this recipe, so let’s do it.
For other Thanksgiving Recipes, I know you will love, click here.Print
The go-to side dish on your Thanksgiving table just got an upgrade.
3 tbsp ghee
1 onion (sliced)
8 ounces shiitake or portobello mushrooms (sliced)
2 garlic cloves (finely minced)
Salt and pepper
1 tbsp coconut or almond flour
1/2 cup bone broth
1/2 a can coconut milk (more or less depending on how much sauce you like)
1/2 tsp crushed red pepper flakes
1 lb fresh green beans or 3 cans green beans
Handful of sliced almonds
2 tbsp freshly chopped scallions
Preheat oven to 400 degrees.
If you are using fresh green beans, you want to steam the beans in a steamer basket or in a deep skillet with about 1/2 an inch of salted water. Cover and cook for about 5-7 minutes (depending on how crisp you like your beans).
Heat a large and deep skillet over high heat with 2 tbsp of ghee. Add onions and mushrooms and sauté for a few minutes. Lower the heat and add garlic. Season with salt and pepper and continue to cook until veggies are tender. Now stir in coconut flour and cook for a couple minutes to cook the coconut flour a bit. Now deglaze the pan with the bone broth and add the coconut milk, the remaining tablespoon of ghee and pepper flakes. Bring to a simmer for a few minutes to allow the sauce to thicken. Taste and season with more salt and pepper if necessary.
Then toss in the green beans and transfer to a baking dish. Top with almond slices and scallions. Drizzle with a little avocado oil (so the almonds do not burn) and bake for 10 minutes. Remove from the oven and serve immediately.
To prep, the night before, simply complete all the steps but do not add the toppings. Cover and store in the fridge overnight. When ready, add the toppings, bake and serve.
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