Green Bean Casserole

  • Serving Size6

    Ingredients

    • 1 lb fresh green beans
    • 8 oz mushrooms, roughly chopped
    • 4 oz nitrate free bacon (about 5 large strips)
    • 1 c yellow onions, thinly sliced
    • 1/2 c shallots, finely chopped
    • 3 garlic cloves, minced
    • 1/2 c almond flour
    • 1 1/2 c unsweetened almond milk
    • 3 tsp Sea salt
    • 2 tsp Cracked black pepper
    • 2 T approved oil

    Directions

    1

    Preheat oven to 350 F. Line a baking sheet with parchment paper. Drizzle 1 T of approved oil on the thinly sliced yellow onions and sprinkle with 1 tsp sea salt. Massage approved oil and salt evenly into the onions with your hands. Spread the onions out on the baking sheet evenly.

    2

    Bake for 30 minutes at 350 F, removing from the oven and stirring/flipping every 10 minutes.

    3

    You’re looking for a brown/crispy texture. (Note: cook for an additional 5+ minutes if they aren’t crispy enough).

    4

    Put a large pot of water and salt on high heat and bring to a boil.

    5

    Roughly chop the bacon and add to a sauté pan on high heat. Lightly crisp the bacon then add the chopped shallots. Once the shallots are slightly clear, add the minced garlic. After a few minutes, add the mushrooms and continue to stir on medium/high heat.

    6

    Cut the green beans into half and add to the water when it starts boiling. Boil for 5 minutes then remove from the water and place in a bowl.

    7

    When the mushrooms have cooked down and have a golden color, remove the entire bacon/scallion/garlic/mushroom mixture and place aside in a separate bowl.

    8

    With the heat on medium/low, add 1 T approved oil and 1 cup of the almond milk and stir with a metal whisk. Add half of the almond flour and whisk until it dissolves.

    9

    Carefully add the rest of the almond milk and almond flour, whisking the mixture together over a medium simmer. Add 2 tsp sea salt and the 2 tsp pepper. Whisk until the gravy thickens slightly to the texture of heavy cream. Reduce the heat and add the bacon/mushroom mixture then stir.

    10

    Add the green beans to the sauté pan and stir. Pour the entire mixture into a medium-sized casserole dish.

    11

    Cover with aluminum foil or  the lid (if you have one) and bake at 350 F for 15 minutes. Remove the foil/lid and sprinkle the dried onions evenly on top. Place back in oven for 5 minutes at 350 F uncovered.

    12

    Serve and Enjoy!

    Recipe adapted from: fedandfit.com

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