Green Bean Casserole is probably my favorite Thanksgiving dish of all time. Unfortunately, cream-of-mystery-franken-foods-soup is not healthy, nor are the deep fried onions that typically grace the top of this casserole. (Note: real onions do not turn crispy when fried by themselves… I tried… they burn)
This was one of the top requested recipes, and I’m happy to share the healthy version that I think I actually prefer to the processed version, though it has been so long, I don’t completely remember how that one tasted. Either way, this one is good! It is also free of mystery ingredients!
It is a little time intensive to make, but is worth the effort. It can be made ahead and re-heated to make prep-time faster on Thanksgiving.
Healthy Green Bean Casserole
Author: Wellness Mama
Recipe type: Side
- Onion Topping
- 2-3 medium onions, very thinly sliced
- 2 eggs
- 3 tablespoons of heavy cream or coconut milk
- 2-3 tablespoons of coconut flour
- ½ cup coconut oil or tallow for frying (I use tallow)
- Healthy Cream of Mushroom Sauce
- ½ cup butter
- ½ cup cream or coconut milk
- ⅓ of onion mix above
- 8-10 mushrooms, finely diced
- ½ tsp garlic powder
- salt and pepper to taste
- 4-5 egg yolks (You should have these left over if you are making the Sweet Potato Casserole)
- coconut milk or water to thin
- 5 cans of cut or french style green beans (can also use fresh or 2-3 bags of frozen, or 2-3 pounds of fresh just heat first to remove extra liquid)
- Thinly slice all the onions, separate, and put in medium bowl.
- Add the two eggs and the heavy cream and mix well until evenly incorporated.
- Add coconut flour and mix by hand until evenly coated (note:may use slightly more or less depending on your brand of coconut flour.)
- Put tallow in large skillet and turn on medium high heat.
- When hot, add the coated onions and evenly brown, turning occasionally.
- When browned, remove from heat and set aside.
- In medium sauce pan, melt butter and saute mushrooms until starting to brown, then add cream or coconut milk.
- Whisk in egg yolks and spices and about ⅓ of the onion topping mixture and continue stirring until the yolks begin to cook and the mixture thickens.
- Add extra milk or water if needed to thin (only a few tablespoons might be needed).
- Drain green beans and pour into a 9×13 baking dish.
- Pour the cream mixture over and mix well until incorporated.
- Top with onion mixture and heat at 325 in oven until topping starts to crisp (but not burn!) and green beans are heated.
Re-blogged from Wellness Mama–http://wellnessmama.com/3373/green-bean-casserole-healthy-version/