Rachel’s Homemade Green Bean Casserole 🌱🧅🧄
Fully made with fresh ingredients from scratch with love, and FULLY irresistible!
I wasn’t much of a green bean casserole gal as a kid, but adulthood completely changed that for me. It just isn’t Thanksgiving without a big scoop of hot-creamy green beans in a delicious bubbling mushroom sauce.
This recipe is GREAT for your gluten-free family members, since traditional recipes usually contain a few processed ingredients that are full of gluten (and an insane amount of sodium!).
Be SURE to use fresh green beans and fresh mushrooms for best results.
Making the fried onion rings yourself is TOTALLY worth the extra effort!
You can completely skip the bacon if that isn’t your thing…I think it kicks things up a notch though.
Makes about 6 servings
- 1-1/2 lbs fresh green beans, trimmed and cut into bite-sized sized pieces if desired
- 2 Tbsps clarified butter or ghee
- 2 cups button mushrooms, sliced
- 1 large yellow onion, diced
- 2 fresh garlic cloves, minced
- 1 Tbsp coconut aminos liquid
- 1/2 cup coconut cream, not coconut milk
- 1 cup vegetable broth or chicken broth
- 1 Tbsp gluten free flour or arrowroot powder
- 1/4 tsp sea salt, more to taste
- 1/4 tsp black pepper, more to taste
- 4 strips nitrate free bacon, cooked crispy and crumbled
- 1 large yelow onion, sliced into thin rings
- 2 large eggs
- 4 Tbsps gluten-free flour
- 2 Tbsps avocado or olive oil
Optional garnish ideas:
- curly parsley, chopped
- ground black pepper, to taste
- sea salt flakes, to taste
Preheat your oven to 375 degrees f.
To cook your onion rings:
In a small bowl whisk the eggs and flour together until smooth. Season with a tiny pinch of sea salt and pepper.
Heat a large skillet over medium-low heat. Drizzle in just 1 Tbsp oil. Dip the onion rings into your batter and allow them to drip off any excess.
Place them into the preheated skillet and cook for about 2-3 minutes per side, or until golden brown.
Working in small batches to keep them crispy, add in the remaining oil once half of your onion rings are cooked.
Set crispy onions aside on a towel-lined plate.
To blanch your fresh green beans:
Bring a large pot of water to a boil and prepare a large bowl with ice water next to it.
Once the water starts boiling, add in the green beans and boil for just 3-4 minutes, or until slightly softened yet still tender-crisp.
Using tongs or a large slotted spoon, quickly transfer your blanched green beans into the ice water. Allow them to bathe in the ice water for a minute or two, then drain very well and set aside.
To make your mushroom sauce:
Melt the ghee in a skillet over medium heat. Add in mushrooms, onions and garlic, and sauté for 4-5 minutes, stirring frequently.
Meanwhile, in a small bowl, whisk the coconut cream, coconut aminos, broth and flour together, until very smooth.
Pour your coconut cream mixture over the sautéed mushrooms and stir continuously for a few minutes, until nicely thickened. Once the sauce is thick, remove from the heat and set aside.
To assemble your casserole:
Very lightly mist or wipe a large casserole dish with avocado, or olive oil.
Arrange your green beans evenly in your prepared casserole dish.
Pour your mushroom sauce over the beans and gently stir & toss until beans are nicely coated.
Top with crispy onion rings and crumbled bacon.
Loosely cover the dish with parchment paper or foil and bake for about 20 minutes, or until bubbly and golden brown.