Let your tastebuds enjoy this healthier version of a Green Bean Casserole with fresh green beans, mushrooms(optional), homemade cream sauce, and no canned soup. A sure hit for a potluck dish or holiday sides.
Ingredients
- 2 lbs. fresh green beans
- 3 medium or 2 large Onions, sliced thinly
- 1/3 cup Almond Flour
- 1 tsp Salt
- 1 Tbsp MCT oil
Instructions
- First, prepare the onions:
- Combine all ingredients and spread in a baking dish. Bake at 475 for about 15 minutes, stirring once or twice during baking so they cook evenly. Set aside when done.
- Next, prepare the green beans:
- Steam 1-1.5 lbs green beans until just tender, then rinse with cold water to stop them cooking.
- 3 T Butter
- 1/2 cup Heavy Cream
- 1/2 cup Stock or Broth (chicken, beef, vegetable)
- 1 clove Garlic, minced
- 1 tsp Salt
- 1/2 tsp Pepper
- Melt butter on medium-heat. (At this point, if you are a mushroom person, you could add chopped mushrooms and sauté them in the butter until done.) Add cream and broth, whisking quickly. Let it come to a bubble and it'll thicken up. Add garlic, salt and pepper, whisk for a minute more, then remove from heat.
- Combine the green beans with the cream sauce, and add half of the onions. Spread into a 13x9 pan. Top with remaining onions. Bake at 400 for 15 minutes and serve.