HEALTHY GREEN BEAN CASSEROLE
TENDER GREEN BEANS TOSSED WITH A THICK AND CREAMY HOMEMADE MUSHROOM SOUP AND TOPPED WITH CRISPY FRIED ONIONS. PALEO, GLUTEN-FREE, DAIRY-FREE, AND VEGAN-FRIENDLY, THIS GREEN BEAN CASSEROLE IS A MUST-HAVE AT THANKSGIVING DINNER.
– Fresh green beans – Crispy onion – Cremini mushroom – Broth – Coconut cream – Parm cheese – Onion – Arrowroot flour
First, bring a pot of water to a boil then add green beans. Allow green beans to boil for 4 - 5 minutes, then immediately drain and put in ice water to stop cooking. Set aside.
In a small to medium pot or saucepan, heat 1-2 Tbsp oil, then sauté minced mushrooms and onions until soft. Add sliced mushroom halfway.
Then add bone broth to the pot and bring to a boil. Add salt, pepper, and coconut cream. Then immediately turn to simmer. Simmer for about 4 - 5 minutes then add arrowroot flour. Whisk well.
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