Guys, Thanksgiving is almost here 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 time during the holidays to spend time with people you enjoy. It’s never been about the gifts or hype. It’s my favorite time of the 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
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
Blanched green beans baked with a creamy dairy-free mushroom sauce.
- 1 lb. fresh green beans (trimmed)
- 3 slices no sugar bacon
- 2 tbsp melted grass-fed ghee
- 1 onion (sliced)
- 2 garlic cloves (finely minced)
- 8 ounces shiitake or portobello mushrooms (sliced)
- 1 tbsp arrowroot starch
- 1 cup bone broth
- 3/4 cup full fat coconut milk
- 1 tbsp coconut aminos
- 1/4 tsp. cayenne pepper
- 1/4 cup raw cashews
- 2 tbsp. freshly chopped parsley
- Crispy fried onions (optional*)
- Preheat your oven to 400˚F.
- Start by blanching the green beans. Bring a large stock pot with salted water to a boil over high heat. Add the green beans to the pot and boil for 7-10 minutes (beans should be bright green and still have some crunch to them). Transfer the beans to an ice bath (half cold water, half ice) and set them aside.
- Now, heat a large deep skillet over high heat and cook the bacon until it’s crispy. Remove the bacon strips from the pan, and set them aside on a plate lined with paper towels. Add the ghee to the pan with the remaining bacon grease and toss in the onions and garlic. Sauté for a few minutes until the onions are a bit tender. Now add the mushrooms and continue to sauté until the mushrooms are tender. Now stir in the arrowroot starch and cook for about a minute. Pour in the bone broth to deglaze the pan and simmer for a couple minutes until the sauce starts thickening. Now add the coconut aminos, cayenne pepper, and coconut milk. Stir the mixture and bring it to a simmer for a few minutes to allow the sauce to thicken. Taste and season with more salt and pepper to your liking.
- Then toss in the green beans and transfer the mixture to a baking dish. Crush the bacon bits on top and finish with the cashews, parsley and crispy fried onions (optional). Drizzle with a little avocado oil (so the cashews do not burn) and bake for 10-15 minutes. Remove from the oven and serve immediately.
To prep, the night before, simply complete all the steps but do not bake the casserole. Cover with foil and store in the fridge overnight. When you are ready the next day, simply remove the foil and bake according to the recipe.
*If you want to keep this recipe Whole30 or Paleo, do not use the crispy fried onions. If you are gluten-free, you can find a gluten-free option for crispy fried onions in most grocery stores.