Prep Time: 20 minutes | Cook Time: 60 minutes | Yield: 8-10 servings
Thanksgiving is coming up and Green Bean Casserole has always been my favorite dish, hands down. This year, I really wanted to come up with a version that I could enjoy and not have to worry about indigestion, inflammation, or other sensitivity responses I get from the normal dairy and bad fat-heavy traditional casserole.
Ta-da! This Bacon Green Bean Casserole is made with no dairy, gluten, corn, grains, or bad fats (oh, and I added bacon, because duh). You can enjoy this with zero guilt or needing extra room in your "Thanksgiving pants" ;)
If you want to save some time on Thanksgiving day, make everything up to the second to last step in "Bacon Green Bean Casserole" under the Instructions and store in the fridge. Then just bring to room temp the next day before baking!
I can't wait for you guys to try. Enjoy!
Ingredients:
Cream of Mushroom Soup
2 tbsp avocado oil (or other cooking oil)
8 ounces organic mushroom, diced (about 1 small box)
1/2 organic onion, diced
2 cloves organic garlic, minced
3/4 cup organic chicken broth
1 cup organic coconut cream
2 tbsp arrowroot flour (or tapioca flour)
1 tsp sea salt
Fried Onions
1/2 organic yellow onion (sliced into 1/2" slices and then halved)
~1/2 cup almond flour
~1/2 cup arrowroot flour (or tapioca flour)
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp pepper
1/4 tsp paprika
1 organic cage-free egg
~1/2 cup avocado oil for frying or more if needed (or other stable cooking oil such as, coconut oil)
Bacon Green Bean Casserole
~18 ounces organic green beans
~7-10 slices of organic grass-fed bacon
Instructions:
Cream of Mushroom Soup
First, make the Cream of Mushroom soup. Dice up the mushrooms, onion, and garlic and set aside.
Heat up the avocado oil or cooking oil of choice in a skillet on medium heat.
Sauté the mushrooms and onions for about five minutes or until softened and lightly browned. Then, add the garlic and sauté for about 30 seconds.
Add in 1/4 cup of the chicken broth and bring to a boil. Then add the remaining 1/2 cup and sea salt and bring to a boil. Cook for about another 5 minutes.
Sprinkle in the arrowroot flour and whisk to combine. Cook for another 5-7 minutes while the sauce reduces.
Now, I pour everything into a blender or food processor and blend until mostly smooth. I prefer some "chunkiness" to it.
Transfer back into the skillet and pour in the coconut cream. Whisk until smooth and set aside.
Fried Onions
First, you'll want to set up your "station". In a shallow dish, add the egg and whisk. In another dish, add the arrowroot flour and spices (spices are optional, I tried a couple without and they were still great!) In another dish, add the almond flour.
Taking one onion slice at a time, dip in the egg, then arrowroot flour, then almond flour. Then set aside.
Once you've coated all your onions, heat the avocado oil or cooking oil of choice in a skillet on medium heat. The entire bottom of your skillet should be covered and ~1/4" high.
Once the oil as heated up, carefully lower the onion slices into the oil and cook for about 1-3 minutes total (depending on the size of the onion slices) being careful to turn them as to not lose their flour coating!
Drain on a paper towel and set aside.
Bacon Green Bean Casserole
Preheat oven to 350ºF.
Bring ~8 cups of water to a boil and drop in the green beans for ~30-60 seconds until they are crisp, bright green, and easy to bite through. Strain water and set aside.
Cook the bacon to medium crispness, drain on a paper towel, and break into 1/2" pieces and set aside.
Now combine the green beans, cream of mushroom soup, and 1/2 of the fried onions and bacon into a casserole baking dish. Bake for 25 minutes.
Top with the remaining fried onions and bacon and bake for an additional 10 minutes. Enjoy!
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