Whole30 Green Bean Casserole
Ingredients
Whole30 Cream of Mushroom Soup
-
2
tablespoons
ghee or butter
-
8
ounces
mushrooms, diced
-
½
of one
onion, diced
-
2
cloves
garlic, minced
-
¾
cup
chicken broth
-
½
teaspoon
salt
-
2
tablespoons
arrowroot powder
-
1
cup
coconut cream
Fried Onions
-
1
large
egg, whisked
-
¼
cup
tapioca flour
-
½
cup
almond flour
-
½
teaspoon
garlic powder
-
¼
teaspoon
paprika
-
1
dash
black pepper
-
1
medium
yellow onion, halved and sliced into ½" slices
-
1
tablespoon
coconut oil or avocado oil for frying
-
1
teaspoon
salt to taste
Whole30 Green Bean Casserole
-
20
ounces
green beans, trimmed
Instructions
- Preheat the oven to 350°F.
- Melt ghee in a large saucepan over medium heat, then sauté mushrooms and onion until softened.
- Add garlic and cook until fragrant, then deglaze with ¼ cup chicken broth.
- Add remaining broth and salt, bring to a boil, then reduce liquid by about 33%-50%.
- Blend the mixture until mostly smooth, then stir in coconut cream.
- Prepare the fried onions by coating onion strips in egg, tapioca flour, and almond flour mixture.
- Fry the coated onions in hot oil until golden and crispy, then transfer to a cooling rack.
- Steam green beans until tender, then mix with cream of mushroom soup and 1 cup of fried onions.
- Transfer to a baking dish and bake for 25 minutes, then top with remaining fried onions and bake for another 10 minutes.
- Let the casserole rest for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
336
Total fat
26g
Total carbohydrates
22g
Total protein
8g
Sodium
711mg
Cholesterol
44mg
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