Green Bean Casserole
November 11, 2019
An annual Thanksgiving Day side dish that some can’t imagine celebrating the holiday without, green bean casserole can be polarizing—you either love it or you hate it. If your childhood green bean casserole was made with limp canned beans, cream of mushroom soup, and deep-fried dehydrated onion scraps, we don't blame you for putting it on your "no thanks" list. We suggest you reimagine this holiday casserole classic with fresher, better-quality ingredients that will make everyone smile when it gets to the table.
This homemade green bean casserole has a mushroom-speckled cream sauce, fresh and snappy green beans, and freshly frizzled onion straws. We used our Garlic Alfredo Sauce to add a rich and savory flavor without the dairy ingredients, but you can also use our regular No-Dairy Alfredo Sauce for a lighter garlic flavor. This dish takes a few steps to complete, but you can make the casserole part the day before, cover it and refrigerate it, fry the onion straws, and then bake the casserole on the big day to save a bit of time. You’ll be rewarded with crunchy green beans cloaked in creamy, earthy sauce, topped with crispy tangles of lightly battered onion wisps—a delicious dish everybody at your holiday table will love.
Green Bean Casserole
This homemade version of green bean casserole is made with fresh green beans, mushrooms, high-quality sauce crafted with premium ingredients, and made-from-scratch fried onions. A popular holiday side dish, this green bean casserole takes less than an hour to make but tastes like it took all day!
Primal Kitchen Avocado Oil, for frying
¼ cup cassava flour
¼ cup arrowroot flour
½ teaspoon salt, plus extra for seasoning
- ½ onion, sliced super thin
- ½ onion, diced
½ cup mushrooms (we used shiitake), sliced thin
3¼ cups fresh green beans
1 tablespoon cassava flour
4 tablespoons Primal Kitchen Avocado Oil
- ½ teaspoon salt
- ½ teaspoon black pepper
2 Jars Primal Kitchen No-Dairy Garlic Alfredo sauce
For the onion topping:
For the casserole:
Make the crispy onion topping:
Heat the fryer to 390ºF. We used an Instant Pot and fry basket to shallow fry the onions, but you can use a pot on the stove. Add enough oil to your vessel so it reaches about halfway up the sides of the pot.
Slice half of an onion into thin rings, and cut those rings in half.
Make the batter by combining both flours and salt. Toss onion slices in it to coat.
Sprinkle the onions into the oil, a small batch at a time. They will clump together in a nest (and that's OK).
Fry for 2–3 minutes and flip. Fry for another 2–3 minutes. Don't fry all at once—fry in batches, depending on the size of your fryer or pot.
Remove onions from oil with tongs and place on a paper towel-lined cookie sheet.
Quickly season with salt (lightly). Let cool, and then break the onion nests apart.
Make the casserole:
Preheat oven to 350ºF.
Boil green beans until tender, about 4–5 minutes. Drain and set aside.
Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Sauté mushrooms and onions for about 8 minutes or until golden. Season with salt and pepper, and set aside.
In the same skillet, heat 3 tablespoons avocado oil. Sprinkle in cassava flour and whisk for one minute until golden.
Pour Alfredo sauce into the skillet and whisk for about a minute.
Add in the mushroom/onion mix, and whisk.
Add in cooked green beans, and turn off the stove.
Pour beans and sauce into a 9 x 13” baking dish.
Top with fried onions and bake, uncovered, for 30 minutes. Serve and enjoy!
Nutritional information calculated using Cronometer.
- Serving Size
- 1 serving
- per serving
- 22 grams
- 19 grams
- 2.5 grams
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