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Green Bean Casserole

  • Author: charlottesmyth
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 -6 servings 1x
  • Category: thanksgiving
  • Cuisine: American

Description

Blanched green beans baked with a creamy dairy-free mushroom sauce.


Scale

Ingredients

  • 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

TOPPING:

  • 1/4 cup raw cashews
  • 2 tbsp. freshly chopped parsley
  • Crispy fried onions (optional*)

Instructions

  1. Preheat your oven to 400˚F.
  2. 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.
  3. 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.
  4. 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.


Notes

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.