Paleo Green Bean Casserole
/So green bean casserole may not be fully paleo compliant because of the green beans. However, on a rare occasion, I indulge with legumes as my doctor allows it. But...I'm truly not supposed to have dairy or gluten..ever!
Holiday and family gatherings are tough. There's so much food that I want to eat, but I know I'll pay for it later. Christmas Eve dinner included dairyful mashed potatoes, crab (I have a severe shellfish allergy), and marshmallow & brown sugar sweet potatoes. But...my extended in-law family know my restrictions, so they work with me and make sure there's stuff I can eat. Yay for them! But I love to cook so I always contribute. Though, I'm in a non-weight bearing cast right now, so Michelle (my wife), who does not like to cook, had to help me out. She did a wonderful job and I tried to teach her how to make cranberry sauce and cream of mushroom soup. The cream of mushroom soup also works for other recipes, just cut in half.
Christmas Eve Dinner :)
Paleo(ish) Green Bean Casserole
Green Bean Casserole
Ingredients
- 1 lb French Cut Green Beans (2 8oz bags), rinsed
- 1 batch of fried onions (recipe below)
- 1 batch of cream of mushroom soup (recipe below)
Instruction
Preheat oven to 350 degrees.
Combine green beans with the cream of mushroom soup and pour into a baking pan. I used a Corelle baking dish. Sprinkle 2/3 of fried onions on top. Bake for 30 minutes. Add remaining 1/3 of onions and cook for 5 more minutes. If you finish it early and don't need the oven, turn off the oven and leave it in, it'll be fine, otherwise, remove and serve.
Fried Onions
Ingredients
- 1 large yellow onion
- 2 eggs
- 1 cup cassava flour (I prefer Otto’s Cassava Flour)
- 1 tsp salt (I love organic spices from Spicely)
- ½ tsp black pepper
- 4 cups oil for frying
Instructions
Heat oil in a large pot (I used a spaghetti pot) over high heat. You can do this before or after the onions, depending on how long chopping takes you in combination with how long your stove takes to heat.
Cut onion in half and then in slices. Pull layers apart by hand. Some end pieces will not be narrow enough and need to be cut by hand. In a separate sealable container, beat 2 eggs with a fork. In another sealable container combine the cassava, salt, and pepper.
Once the onions are cut, put them in the container with the eggs and shake so that they are covered with the egg wash.
Put egg-covered onions into flour mixture, cover, and shake well so that they are fully coated.
Gently place the battered onions into the hot oil. Fry over high heat for about 8-10 minutes.
The oil will bubble up initially, but it will calm down after a couple minutes and then you’ll be able to tell when the onions are browned and fried. Once done cooking, remove with a slotted spoon and place on a paper towel-lined cookie sheet.
Cream of Mushroom for Green Bean Casserole
Ingredients
- 2 cans full-fat coconut milk (I prefer Natural Value because it's gum free and packaged in BPA-free containers)
- 2 cups diced porcini mushrooms (baby bella)
- 1 cup arrowroot starch
- 2 tsp salt
- 1 tsp black pepper
Instructions
Cut up the mushrooms.
Pour coconut milk into a sauce pot. Whisk to ensure it’s smooth and coconut solids are mixed with liquid. Whisk in arrowroot. Add mushrooms, salt, and pepper. Cook over medium heat until mixture begins to simmer. Allow to simmer for 1-2 minutes or until the mixture thickens. Whisk to smooth out. To thin the mixture, add water.
