Name: Green Bean Casserole
Total time: 30 min
Yield: 6 servings
Ingredients: 24 oz green beans, trimmed; 2 tbsp butter; 2 cloves garlic, minced; 8 oz baby bella mushrooms, thinly sliced; 1 tsp kosher salt; 1/2 tsp black pepper, freshly cracked; 2 tbsp cassava flour; 1 cup chicken broth; 1 tbsp lemon juice, fresh; 2 tsp Dijon mustard; 1 tsp onion powder; 1/2 tsp dried thyme; pinch cayenne pepper; 1/2 cup coconut milk, unsweetened, full-fat; 1 1/4 cup crispy onions

Estimate, per serving

Cal: 210
Protein: 5.5g
Carbs: 18g
Fat: 13g
Sodium: 520mg
Fiber: 3.5g

Ingredients

green beanstrimmed: 24 oz
butter: 2 tbsp
garlicminced: 2 cloves
baby bella mushroomsthinly sliced: 8 oz
kosher salt: 1 tsp
black pepperfreshly cracked: 1/2 tsp
cassava flour: 2 tbsp
chicken broth: 1 cup
lemon juicefresh: 1 tbsp
Dijon mustard: 2 tsp
onion powder: 1 tsp
dried thyme: 1/2 tsp
cayenne pepper: pinch
coconut milkunsweetened, full-fat: 1/2 cup
crispy onions: 1 1/4 cup

Method

01Preheat oven to 375°F.
02Bring a large pot of water to a boil. Add green beans and cook 3 minutes.
03Transfer beans to an ice bath to stop cooking. Once cool, add to a 2 1/2-quart baking dish.
04Melt butter in a large skillet over medium heat. Add garlic, mushrooms, salt, and pepper. Saute until mushrooms are tender, about 4 minutes.
05Stir in cassava flour until combined. Slowly add 1/2 cup broth, stirring and scraping up browned bits. Add remaining 1/2 cup broth.
06Stir in lemon juice, Dijon, onion powder, thyme, and cayenne. Cook 1 minute.
07Stir in coconut milk until well incorporated and slightly thickened, about 2 minutes. Pour sauce over green beans and toss to coat.
08Bake 10 minutes.10 min
09Remove from oven, toss casserole, add crispy onions, and spread evenly. Bake 5 to 7 minutes until onions are lightly browned.6 min

Fits

Dairy-free
Gluten-free