I know I said this last week, but I LOVE Thanksgiving. And part of what I love about being a food blogger is that it gives me an excuse to make all sorts of holiday recipes all month to test for you guys. It’s pretty great. It’s a good thing I already nailed my pumpkin pie recipe last year. The last thing I need is a bunch of pies lying around the house. That’s just asking for trouble. Delicious trouble, but trouble nonetheless. Although I could always make apple pie…. What do you think? Do I need to post a recipe for apple pie so we can all have some apple pie with our pumpkin pie this Thanksgiving?
I don’t know exactly what inspired me to try making green bean casserole. Green bean casserole wasn’t something I grew up eating on Thanksgiving. We had your traditional mashed potatoes, stuffing, cranberry sauce and the occasional jello salad, but never green bean casserole. It was probably for the best. Most traditional green bean casserole recipes call for canned cream of mushroom soup (and canned green beans and canned fried onions… so many cans!) and 1. canned cream of anything soups creep me out and 2. I hated mushrooms as a kid. And while my tastebuds have evolved since I was young, my husband’s haven’t. At least not when it comes to mushrooms. I obviously left the canned cream of mushroom soup out of this green bean casserole recipe because it comes nowhere near real food status, but I also left the mushrooms out entirely so my husband could enjoy it as well. I’m a nice wife like that.
So even though I didn’t ever try the “Everything Comes Out of a Can Green Bean Casserole” that many people have at their holiday feasts, I’m pretty sure I can still affirm the deliciousness that is this “Made from Scratch with Real Food Ingredients Green Bean Casserole.” My husband ate the crap out of it and that’s typically a good sign because he is extremely picky when it comes to my healthy recreations of his old favorites. The fried onions in this recipe are a testament to that. My original idea was just to add onions to the sauce and top the casserole with some crushed pork clouds, but my husband wasn’t having that. He wanted crispy onions. So I made the onions 3 different times trying different breading techniques and cooking methods. Both my husband and I determined that a straight arrowroot starch breading and frying on the stove delivered the tastiest and crispiest results. The only problem is that they don’t stay super crispy so they’re best eaten fresh. So if you make this ahead of time, leave off the crispy onions and make them to top the casserole with right before you pop it in the oven to reheat it.
Speaking of making things ahead of time… you can totally prep this recipe a few days before Thanksgiving and just reheat it when you’re waiting to carve the turkey. Just cook the sauce and the green beans as described below. Throw them in the casserole dish, cover and refrigerate until just a little before mealtime. When you’re ready to reheat it, just preheat the oven, cook your fried onions, throw them on top and bake it until bubbly. Easy peasy!
- For crispy fried onions:
- 2 onions, thinly sliced
- ¾ c arrowroot starch
- 2 tsp salt
- ½ tsp pepper (omit for AIP
- 1-2 c coconut oil (enough for about a 1 inch layer)
- For sauce:
- 2 c chicken bone broth, homemade or store bought
- 1 can coconut milk (about 15oz)
- 1 tsp sage
- ½ tsp thyme
- ¼ tsp marjoram
- ¼ tsp rosemary
- 1 tsp salt
- ½ tsp pepper (omit for AIP)
- ¼ c arrowroot starch
- For green beans:
- 2 lbs fresh green beans, trimmed and cut in half
- 1 Tbs salt
- For fried onions: Combine arrowroot starch, salt and pepper in a large mixing bowl. Add onions and toss to coat. Heat coconut oil in a large pot or skillet with high sides on medium high. When oil starts to shimmer, add onion slices so they are submerged in oil. You will want to do this in batches so as not to overcrowd the onions. Cook onion slices until crisp, turning if necessary so they don't burn, about 3-5 mins. When crisp, remove with slotted spoon and place on paper towel lined plate. Repeat until all the onions are cooked.
- For sauce: Bring 1½ cups broth and the can of coconut milk to a low boil in a small saucepan over medium heat. Whisk spices and arrowroot starch into remaining ½ cup broth and add to saucepan. Reduce heat to medium low and simmer for about 10 minutes until starting to thicken, stirring occasionally so sauce doesn't burn.
- For green beans: Fill a large stockpot or dutch oven with water and 1 Tbs salt and bring to a boil. Once the water is boiling, add green beans and cook for 5 minutes until soft. Drain and add beans to a bowl filled with ice water to stop the cooking.
- To assemble: Mix green beans, sauce and ¼ of the onions in a 3 quart casserole dish (9x13 pan). Top with remaining onions and bake at 400 degrees until bubbly, 10-15 minutes.
Did you have green bean casserole growing up? Was it made from scratch or was it more of the throw cans of shit in the dish variety?
In vibrant health,