Green Bean Casserole

Looking for a comfort food classic? But better for you and better tasting too?!

Green Bean Casserole is a winter staple and this version is grain & dairy free (paleo too!). With fresh green beans and homemade onion straws, I promise your family will love this as much as mine did! I tested it out on my family over the holidays and it got rave reviews from even the family that don't understand my "weird food"! LOL

Yes, I know this recipe seems a little daunting, but I promise you it's not really that bad! And it's 100% worth it!! You can definitely do parts of this recipe in advance so that helps immensely.

Ingredients

Sauce:

1 1/4 cups Cashews, soaked

1 1/2 Tablespoon Lemon Juice

3/4 Teaspoon Apple Cider Vinegar

1 3/4 Cups Chicken Broth

3 Cloves Garlic

2 Tablespoons Nutritional Yeast

1 Teaspoon Thyme, dried

1/2 Teaspoon Salt, seasoned

1/4 Teaspoon Pepper

1 Teaspoon Onion Powder

1 Teaspoon Minced Toasted Onion (regular minced onion or add'l onion powder can be substituted)

Onion Straws:

1 Red Onion, medium, cut in slices

1 cup Coconut Milk, Full Fat Canned

2 Teaspoons Apple Cider Vinegar

1/4 cup Almond Meal

1/4 cup Coconut Flour

1/2 cup Tapioca Starch

1 Teaspoon Salt, seasoned

1 Teaspoon Garlic powder

1 Teaspoon Onion powder

1/2 Teaspoon Paprika

1/2 Teaspoon Pepper

Coconut Oil or Rendered Bacon for Frying

Casserole:

2-2 1/2 pounds Fresh Green Beans, snapped and cut in thirds

8 ounce Mushrooms, sliced

1 pound Bacon

Instructions

For the sauce:

1. Place all ingredients in a high speed blender and blend until smooth and creamy.

2. Transfer to a bowl and refrigerate at least 3 hours to let the flavors meld together. This can be made up to two days in advance.

For the Casserole:

1. Cook the bacon in a skillet (cast iron works great!), and crumble the bacon (or cut up the bacon in pieces and cook the smaller pieces). Drain the bacon on a plate lined with a paper towel.

2. Remove all but approx. 3 Tablespoons of the rendered bacon fat.

3. Add the sliced mushrooms and saute until cooked through and browned.

4. While the bacon is cooking, bring a large pot of water to a boil and cook the green beans until al dente (approx. 10 minutes). Drain and rinse with cold water to stop the beans from cooking.

5. In a large bowl, combine the green beans, mushrooms, bacon, and sauce.

6. Transfer to a lightly greased large casserole dish.

7. Bake at 400F for approx. 20 minutes.

8. While the casserole is baking, make the onion straws (or make onion straws in advance, and add them to the casserole with about 10 minutes remaining - they are better fresh though!)

For the onion straws:

1. Place sliced onions in a bowl or resealable bag with the coconut milk and apple cider vinegar. Let sit for at least 10 minutes.

2. Add the flours and all the seasonings to a large bowl.

3. Heat a skillet to medium-medium high heat. Add and heat fat of choice for frying.

4. Working in small batches, use a fork to remove the onions from the coconut milk and bread them in the bowl with seasoned flours.

5. Fry until golden brown and then remove and place on paper towel to drain.

6. Top the green bean casserole with the onion straws and serve immediately.

ENJOY!!!!!! Don't forget to leave me a note here!!!