Not yo mama’s Green Bean Casserole
A delicious, decadent yet healthy take on green bean casserole with gluten free & dairy free options. Who says you can only eat green bean casserole on Thanksgiving? This recipe is a monthly staple in my house!
Ingredients:
20 oz bag of trimmed green beans (beans cut in half)
8 oz container Baby Bella mushrooms (sliced)
4 whole sweet yellow onions (sliced)
4 cloves garlic (chopped)
1 1/2 cup chicken bone broth
1 cup milk (almond or oat milk, if dairy free)
3 tablespoons flour
(or 1:1 Bobs Red Mill gluten free flour, if gluten free )
Salt & pepper, to taste
1 tbsp Garlic powder
1 tbsp Onion powder
1 1/2 tsp Italian seasoning
1 sprig Fresh Thyme (chopped)
3/4 cup packaged fried onions (Optional)
1 stick of salted ghee
(If lactose intolerant, Ghee is a better alternative to butter; or olive oil can be used, if dairy free)
Directions:
Preheat oven to 350 degrees.
Boil 6 quarts of water with salt. Once boiling add green beans to quickly blanch. Only boil for 3 minutes or so. You don’t want them mushy, just lightly blanched. Drain green beans and rinse in cold water (to stop them from cooking further) , and set aside for later.
Caramelize onions - melt half stick of butter in pan and add sliced onions. Sauté on medium low heat, stirring frequently for 20 minutes or so… caramelizing onions takes time, be patient.
Once onions are a brown caramel color, remove from heat and set aside (this will be added as a topping to the casserole later)
In the same pan, heat the remainder of the butter/ ghee. Add mushrooms and garlic. Sauté until mushrooms release their water content ( 5 minutes or so)
Turn heat down to low. Sprinkle in flour, 1 tbsp at a time. While mixing into the butter mushroom mixture. You want to let the flour cook down a little (2 minutes or so).
Turn heat up to medium low. Slowly pour in bone broth while continually mixing. You want the flour to slowly thicken the mixture to make a rue. Then Add milk next, slowly mixing until thickens. Add more flour as needed to get a rue consistency.
Add all spices to mushroom rue. Let simmer on low for 5 more minutes.
In a glass baking dish, mix green beans with the mushroom rue. Then spread the caramelized onions over the top.
Sprinkle the fried onions over the top of the casserole.
Bake uncovered for 35 to 40 minutes. Let cool for 10 minutes before serving. Enjoy!
