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
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