Homemade Green Bean Casserole
Servings: 8 People
Ingredients
- 24 ounces trimmed green beans
- 2 tablespoon butter or ghee sub vegan butter for dairy-free
- 2 cloves garlic minced
- 8 ounces baby bella mushrooms thinly sliced
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked pepper
- 2 tablespoon cassava flour
- 1 cup chicken broth
- 1 tablespoon fresh lemon juice
- 2 teaspoons dijon mustard
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- 1 dash cayenne pepper optional
- ½ cup unsweetened full fat coconut milk
- 1¼ cup crispy onions
Instructions
- Preheat the oven to 375℉.
- Fill a large bowl with cold water and ice and set aside.
- Fill a large pot with water and bring to a boil. Once boiling, add the green beans and cook for 3 minutes.
- Using a slotted spoon to transfer beans to the ice bath to stop the cooking process. Once cool, remove from the ice bath and add to a 2 ½-quart oval baking dish. Set aside.
- In a large skillet over medium heat, add the butter. Once melted, add the garlic, mushrooms, salt and pepper and saute until the mushrooms are tender, about 4 minutes.
- Next, add the cassava flour and stir until well combined (it will be very thick). Then slowly add ½ cup of the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pan. Next add the final ½ cup of the broth and stir to combine.
- Add the lemon juice, dijon, onion powder, dried thyme, and cayenne (if using) and stir to combine.
- Next, stir in the coconut milk until it is well incorporated and slightly thickened, about 2-3 minutes. Pour the mushroom mixture over the green beans and toss until well coated.
- Place into the oven and bake for 10 minutes.
- Carefully remove from the oven and toss once more. Add the crispy onions and spread evenly over the green beans.
- Place back into the oven and bake for another 5-7 minutes, or until the onions are slightly browned, being careful not to burn.
Notes
Make-Ahead Tips: You can make the green bean casserole up to 2 days in advance (with french onions and all). I do it all EXCEPT bake it. Make the casserole, sprinkle with the crispy onions and cover tightly with foil.
When ready to bake, keep it covered and bake at 375 for about 20 minutes, or until it is hot and bubbling. Uncover and continue to bake until the onions are slightly browned, being careful not to burn, about 5 more minutes.