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Healthy Green Bean Casserole

www.theorganicdietitian.com
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8

Ingredients

  • 2-3 pounds fresh green beans stems removed and cut the beans in half
  • 1 Tbsp coconut oil divided
  • 1 large yellow onion peeled, cut in half, and thinly sliced
  • 8 oz container fresh mushrooms I like cremini
  • 2 Tbsp coconut oil
  • 3 Tbsp whole grain flour of choice I used GF brown rice flour or arrowroot starch for grain free
  • 1 1/4 cup vegetable stock or chicken stock homemade preferred or this is the best store bought brand
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Preheat oven to 375 degrees.
  2. Bring a large pot of water to a boil.
  3. Add the cut green beans and cook until bright green but still crisp, about 5-10 min.
  4. Drain the green beans and rinse with cold water to stop the cooking process.
  5. Set aside.
  6. On a lined baking sheet add the sliced onions and 1/2 Tbsp of the coconut oil. Mix to coat the onions.
  7. Cook in the oven, stirring every 10 minutes, until the onions start to caramelize. About 30-45 minutes.
  8. In a large sauce pan add 1/2 Tbsp of the coconut oil and the mushrooms.
  9. Cook until soft about 5-10 minutes.
  10. Add 2 more Tbsp of coconut oil and 3 tbsp flour.
  11. Stir for 3-5 minutes to cook the flour.
  12. Add in the stock and simmer over medium heat, stirring every few minutes until the sauce is thickened to a gravy about 8-10 minutes.
  13. Season with salt and pepper to taste.
  14. In a large bowl add the cooked green beans and mushroom gravy. Mix to coat the green beans.
  15. Add the green beans to a 9x11 dish.
  16. Top with onions.
  17. Warm through in the oven about 5-10 minutes.