Thursday, November 7, 2013

Green Bean Casserole (Dairy/Gluten/Soy Free and from scratch!)

I was desperate! I needed a GF/DF/SF green bean casserole recipe for Thanksgiving this year, and luckily I found the best recipe EVER and adapted it to meet my nutritional needs! Plus, it's amazing:) Honestly, this was so easy and good, I will never make it another way again!

Recipe adapted and changed from recipe HERE.

Green Bean Casserole:
  • 3 Tbs Olive Oil
  • 1/4 C + 2 Tbs Coconut Oil (include approx. 1 tsp salt in this oil)
  • 10 button mushrooms, chopped fine
  • 3 Tbs gluten free flour
  • 1 tsp pepper
  • 1 tsp salt
  • 1 1/2 C chicken bone broth (or plain old chicken broth or vegetable broth)
  • 2 Big handfuls of green beans (more or less), chopped to 1 inch pieces

  • 3/4 C processed/chopped almonds
  • 3/4 C gluten free bread crumbs, ready made.
  • 2 Tbs Coconut oil
  • 1/2 tsp salt
  1. Rinse and drain green beans. Chop to 1" pieces. Place in 9"x9" baking pan and set aside.
  2. Add olive oil to a medium saucepan or small pot. Add coconut oil and salt mixture, and heat on medium-high for about 5-7 min.
  3. Finely chop mushrooms and add to the coconut and olive oil mixture. Heat until mushrooms darken and shrink.
  4. Remove from heat. Add three tablespoons of flour and mix together.
  5. Add 1 1/2 cups of broth, salt, pepper (and any other spices you'd like), and heat on medium-high again until somewhat reduced. Add additional flour for a thicker sauce/soup.
  6. Pour over green beans and heat in the oven at 350°F for 30 minutes.
  7. Sprinkle topping on top, evenly, and bake an additional 5-10 minutes.
PS I took the onions out of the original recipe, but honestly didn't even miss them, the casserole was THAT good:)

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