Easy Green Bean Casserole

By Tracy

8 Person

50 Minutes

112 Calories

This casserole is loaded with everything that you could want in a tasty paleo-approved dish. The hefty servings of vegetables supply your body with plenty of energy, a huge amount of flavor from a perfect mix of ingredients including garlic and chicken broth, and all-natural flours that make the whole dish gluten-free. With the holiday season rapidly approaching, keep this recipe in mind to add to your dinner table.

Ingredients

black pepper
1/2 tsp. salt
1/4 cup almond flour
2 medium onions, thinly sliced
1/4 tsp. freshly ground nutmeg
1 cup warmed almond milk
1 cup warmed chicken broth
2 tbsp. arrowroot flour
2 cloves garlic, minced
12 oz. mushrooms, cleaned and sliced
2 tbsp. olive oil
1 pound fresh green beans, trimmed

Method

01

Preheat the oven to 400ºF.
02

In a large bowl place the onions, almond flour, and salt and toss to coat. Line a baking sheet with parchment paper. Evenly spread the onions on the pan.
03

Place the pan on the middle rack of the oven and bake until golden brown. Toss the onions 2 to 3 times during cooking. Remove from the oven and set aside.
04

While the onions are cooking, prepare the beans. Add green beans to a 3- to 4-quart pot of very well-salted boiling water, and cook for 5 minutes. Drain and immediately transfer the beans to a large bowl of ice water.
05

Heat the olive oil in a skillet set over medium heat. Add the mushrooms and cook, stirring occasionally, 4 to 5 minutes. Add the garlic and nutmeg and cook for 30 seconds.
06

Sprinkle the arrowroot flour over the mixture and stir until golden. Add the broth and almond milk and mix to combine.
07

Cook over medium-low heat until the mixture thickens, stirring occasionally, about 6 to 8 minutes. Remove from the heat and stir in 1/4 of the onions and green beans.
08

Season with salt and black pepper to taste.Top with the remaining onions. Bake in preheated oven for 15 minutes. Remove and serve immediately.

Related Tags

Green Bean Casserole Recipes

Easy Green Bean Casserole

4.7

( By Tracy )

01 Information

Grade easy
Serving 8 servings
Calorie 112 Kcal
Prep Time 15 Mins
Cook Time 35 Mins
Total Time 50 Mins

02 Ingredients

black pepper

1/2 tsp. salt

1/4 cup almond flour

2 medium onions, thinly sliced

1/4 tsp. freshly ground nutmeg

1 cup warmed almond milk

1 cup warmed chicken broth

2 tbsp. arrowroot flour

2 cloves garlic, minced

12 oz. mushrooms, cleaned and sliced

2 tbsp. olive oil

1 pound fresh green beans, trimmed

03 Method

Step 1

Preheat the oven to 400ºF.

Step 2

In a large bowl place the onions, almond flour, and salt and toss to coat. Line a baking sheet with parchment paper. Evenly spread the onions on the pan.

Step 3

Place the pan on the middle rack of the oven and bake until golden brown. Toss the onions 2 to 3 times during cooking. Remove from the oven and set aside.

Step 4

While the onions are cooking, prepare the beans. Add green beans to a 3- to 4-quart pot of very well-salted boiling water, and cook for 5 minutes. Drain and immediately transfer the beans to a large bowl of ice water.

Step 5

Heat the olive oil in a skillet set over medium heat. Add the mushrooms and cook, stirring occasionally, 4 to 5 minutes. Add the garlic and nutmeg and cook for 30 seconds.

Step 6

Sprinkle the arrowroot flour over the mixture and stir until golden. Add the broth and almond milk and mix to combine.

Step 7

Cook over medium-low heat until the mixture thickens, stirring occasionally, about 6 to 8 minutes. Remove from the heat and stir in 1/4 of the onions and green beans.

Step 8

Season with salt and black pepper to taste.Top with the remaining onions. Bake in preheated oven for 15 minutes. Remove and serve immediately.

04 Author