Not Your Grandma's Green Bean Casserole
TIME: 1 HR 30 MIN | SERVINGS: 8-10
CREAM-LESS MUSHROOM SOUP INGREDIENTS:
2 tablespoons coconut oil or butter
2 medium onions, chopped
4 garlic cloves, chopped
16 ounces mushrooms, sliced
1 1/2 tablespoons onion powder
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1 teaspoon sea salt
1 teaspoon pepper
1 large head of cauliflower, chopped
2 3/4 cups chicken or mushroom broth
CASSEROLE INGREDIENTS:
3 cups Cream-less Mushroom Soup (recipe above makes 6 cups)
2 lbs fresh or frozen green beans, cut
1 cup mushrooms, diced and sautéed
Sea salt & pepper
2 medium onions, sliced into rings
2 tablespoons olive oil
4 tablespoons blanched almond flour
CREAM-LESS MUSHROOM SOUP INSTRUCTIONS:
Melt butter or coconut oil in a pan and sauté onions, garlic, mushrooms, herbs, and spices.
Once onions begin to look translucent, add cauliflower, then the broth.
Cover and simmer until cauliflower is very tender.
Remove mixture from the stove and place in a blender. Blend the mixture until smooth and creamy.
CASSEROLE INSTRUCTIONS:
Place green beans in a 9x13 glass baking dish. Add Cream-less Mushroom Soup, mushrooms, and a pinch of salt and pepper. Mix until ingredients are evenly dispersed then set aside.
Slice the onions into rings and separate the rings into a large bowl.
Drizzle olive oil over onion rings, sprinkle with salt and pepper, then mix
Add almond flour, toss until evenly coated.
Transfer onions to a baking sheet and bake 10-15 minutes or until the edges become browned and slightly crisp.
Turn oven down to 350 degrees and pull onions out.
Top the green bean mixture with onions, cover with foil and bake 10 minutes.
Remove foil and bake for an additional 15-20 minutes or until the casserole is bubbly.
Broil for 1-2 minutes for a crisper finish.
Not Your Grandma's Green Bean Casserole
INGREDIENTS
- 2 tablespoons coconut oil or butter
- 2 medium onions, chopped
- 4 garlic cloves, chopped
- 16 ounces mushrooms, sliced
- 1 1/2 tablespoons onion powder
- 1 tablespoon fresh thyme
- 1 tablespoon fresh oregano
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 large head of cauliflower, chopped
- 2 3/4 cups chicken or mushroom broth
- 3 cups Cream-less Mushroom Soup (recipe above makes 6 cups)
- 2 lbs fresh or frozen green beans, cut
- 1 cup mushrooms, diced and sautéed
- Sea salt & pepper
- 2 medium onions, sliced into rings
- 2 tablespoons olive oil
- 4 tablespoons blanched almond flour
INSTRUCTIONS
- Melt butter or coconut oil in a pan and sauté onions, garlic, mushrooms, herbs, and spices.
- Once onions begin to look translucent, add cauliflower, then the broth.
- Cover and simmer until cauliflower is very tender.
- Remove mixture from the stove and place in a blender. Blend the mixture until smooth and creamy.
- Place green beans in a 9x13 glass baking dish. Add Cream-less Mushroom Soup, mushrooms, and a pinch of salt and pepper. Mix until ingredients are evenly dispersed then set aside.
- Slice the onions into rings and separate the rings into a large bowl.
- Drizzle olive oil over onion rings, sprinkle with salt and pepper, then mix
- Add almond flour, toss until evenly coated.
- Transfer onions to a baking sheet and bake 10-15 minutes or until the edges become browned and slightly crisp.
- Turn oven down to 350 degrees and pull onions out.
- Top the green bean mixture with onions, cover with foil and bake 10 minutes.
- Remove foil and bake for an additional 15-20 minutes or until the casserole is bubbly.
- Broil for 1-2 minutes for a crisper finish.