Green Bean Casserole

Green Bean Casserole
A delicious grain free alternative to the classic casserole.
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Cream of Mushroom Soup
  1. 4 TBSP Butter flavored coconut oil
  2. 1 Onion, small, minced
  3. 10 oz.Baby portabella mushrooms, finely chopped
  4. 1 TBSP Paleo all-purpose flour
  5. 2 C. chicken bone broth
  6. 2 C. Coconut milk, full fat
  7. Pinch of Basil, dried
  8. Salt and Pepper to taste
French Fried Onions
  1. 1 1/2 C. Paleo all-purpose flour
  2. 1 1/2 tsp Salt
  3. Black Pepper and Cayenne to taste
  4. 2-3 Onions, large
  5. 1-1 1/2 C. Coconut milk, enough to cover onions
  6. 2 C. Coconut oil for frying
Casserole
  1. 1 Qt. Cream of Mushroom soup
  2. Coconut milk to desired consistency
  3. Salt and Pepper to taste
  4. 1 Qt green beans, canned
  5. 1 1/2 C. Fried Onions, divided
Cream of Mushroom Soup
  1. Heat the oil in a heavy-bottomed 6 -to 8 quart stock pot. Add onions and mushrooms. Fry for 1-2 minutes, stirring frequently. Cover the pan and sweat vegetables over low heat for 6-7 minutes, stirring occasionally.
  2. Stir in the paleo flour and heat for approximately 1 minute. Gradually ass the bone broth and coconut milk to make a smooth, thin sauce. Add dried basil and season to taste. Bring to a boil. Reduce heat and simmer for 15 minutes.
  3. Cool soup slightly. Pour into a blender in small batches; hot liquids will expand as you blend them. Start on low for a few seconds , then on medium for an additional few scones, and then high until smooth.
  4. This can be made a couple days ahead and stored in the refrigerator until needed.
French Fried Onions
  1. Combine paleo flour, salt, pepper, and cayenne in a gallon sized zip lock bag.
  2. Slice onions and separate into rings.
  3. Soak onions in coconut milk while oil is heating in a deep frying pan or a 6-8 qt stock pot.
  4. Dredge onions in the flour mixture, making sure they are well coated. TIP: Don't fry all of the onions at once, do them in small batches to achieve even frying.
  5. Place onions into hot oil to fry. When onions begin to float to the surface, turn them over with tongs and fry until golden brown.
  6. When onions are finished cooking, quickly remove them from the oil and cool on layers of paper towels to absorb excess oil.
  7. Store in an air-tight container until ready to use- in the freezer for up to 3 months, refrigerator for up to 2 weeks, or room temperature for 1 week.
Casserole
  1. Stir soup, coconut milk, salt, pepper, beans, and 3/4 C of fried onions in a 1 1/2 qt. casserole dish.
  2. Baker at 350 for 25 minutes or until bean mixture is hot and bubbling. Carefully stir the mixture and sprinkle the top with the remaining fried onions.
  3. Bake for 5 minutes or until the onion topping is golden brown.
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