Not Your Grandma’s Green Bean Casserole
Ingredients
The Cream-less Mushroom Soup:
- 2 tablespoons coconut oil or butter
- 2 medium onions, chopped
- 4 garlic cloves, chopped
- 16 ounces mushrooms, sliced
- 1 ½ 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 ¾ cups chicken or mushroom broth
The Casserole:
-
3 cups Cream-less Mushroom Soup (recipe above makes 6 cups)
-
2 pounds 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
Prep Time: 25 Minutes
Cook Time: 35 Minutes
Total Time: 60 Minutes
Yields: 6-8 Servings
Directions
The Cream-less Mushroom Soup Directions:
- 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 Directions:
- Preheat oven to 425 degrees.
- Place green beans in a 9×13 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.
Credit: Jen Lawrence
- To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
- I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
- More great resources for making your own bone broths:
- Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/
Could one conversation change your life?
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