A BETTER GREEN BEAN CASSEROLE
I don’t know why more people don’t love Green Bean Casserole. Maybe it’s just that the ingredients in the traditional recipe just aren’t that fresh. Here is a recipe for a BETTER green bean casserole, made with REAL food!
- 1 medium yellow onion, cut into 1⁄4” discs
- 1 egg, beaten
- 1 cup pork rinds, powdered
- 1 1⁄2 pounds fresh green beans, cleaned & ends trimmed off
- 2 tablespoons butter, ghee, or bacon fat
- 8 ounces button mushrooms, cut into 1⁄4” discs
- 1 can full-fat coconut milk (or 12 oz half & half if tolerated)
- 2 tablespoons arrowroot (omit if AIP)
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon ground black pepper (omit if AIP)
- 1 pound bacon, crispy & roughly chopped
- Break apart the onion discs so that you have rings. Toss them in the beaten egg and then coat each onion in the powdered pork rinds. Lay them out on a parchment paper-lined baking sheet. Bake at 300 for 30 – 45 minutes (or until they start to brown and look crispy). Remove from the oven and set aside and roughly chop up when cooled.
- Put the trimmed green beans in a large soup pot and cover with water. Once the water comes to a simmer, set the timer for 10 minutes. After 10 minutes, drain and dunk in some cold or ice water to stop the cooking process.
- In a large sauté pan, melt the butter. Add the mushrooms and sauté until they’re reduced in size and browning.
- Add the coconut milk then whisk in the 2 tablespoons of arrowroot.
- Stir in the salt and pepper and let simmer, stirring continuously, for about 5 minutes.
- In a large bowl, toss the green beans with the mushroom gravy and chopped bacon.
- Pour into a 9×13” casserole dish, cover with aluminum foil, and bake at 350F for 40 minutes.
- Remove from oven, toss the chopped onions on top and return to the oven again (uncovered) at 350F for an additional 5 minutes.
- Serve warm.
The gravy will thicken the longer it sits in the casserole pan, making this a GREAT dish to make a day in advance! Just let it cool on the counter then transfer to the refrigerator. Heat in the oven the next day at 350F for an additional 15-20 minutes.
Recipe from Cassy Joy @ FedAndFit.com