Green Bean Casserole
2017-11-16 13:49:15
A delicious grain free alternative to the classic casserole.
Cream of Mushroom Soup
- 4 TBSP Butter flavored coconut oil
- 1 Onion, small, minced
- 10 oz.Baby portabella mushrooms, finely chopped
- 1 TBSP Paleo all-purpose flour
- 2 C. chicken bone broth
- 2 C. Coconut milk, full fat
- Pinch of Basil, dried
- Salt and Pepper to taste
French Fried Onions
- 1 1/2 C. Paleo all-purpose flour
- 1 1/2 tsp Salt
- Black Pepper and Cayenne to taste
- 2-3 Onions, large
- 1-1 1/2 C. Coconut milk, enough to cover onions
- 2 C. Coconut oil for frying
Casserole
- 1 Qt. Cream of Mushroom soup
- Coconut milk to desired consistency
- Salt and Pepper to taste
- 1 Qt green beans, canned
- 1 1/2 C. Fried Onions, divided
Cream of Mushroom Soup
- 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.
- 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.
- 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.
- This can be made a couple days ahead and stored in the refrigerator until needed.
French Fried Onions
- Combine paleo flour, salt, pepper, and cayenne in a gallon sized zip lock bag.
- Slice onions and separate into rings.
- Soak onions in coconut milk while oil is heating in a deep frying pan or a 6-8 qt stock pot.
- 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.
- 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.
- When onions are finished cooking, quickly remove them from the oil and cool on layers of paper towels to absorb excess oil.
- 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
- Stir soup, coconut milk, salt, pepper, beans, and 3/4 C of fried onions in a 1 1/2 qt. casserole dish.
- 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.
- Bake for 5 minutes or until the onion topping is golden brown.
The Primal Lifestyle Guide https://theprimallifestyleguide.com/