The countdown to Thanksgiving is on! As a foodie, Thanksgiving is one of my favorite holidays. It is a day centered around giving thanks to everything we have and celebrating all of our joys in life over a delicious meal with our closest friends and family. My love for eating all the eats on Thanksgiving has shifted in the recent years to now enjoying preparing the meal with my mom for our loved ones. It is very gratifying to me to cook for my family and see them enjoy what I’ve prepared. In a sense, it is a way I show my love for them. So yes, I have already been thinking about our Thanksgiving menu and how to make it the best one yet.
I have a confession though, I have never had green bean casserole before. I know I know it is pretty high on the list of people’s favorite Thanksgiving side dish, but as a kid I hated onions and mushrooms so I steered clear of it. Now that my taste buds have matured and I now enjoy eating mushrooms and onions I figured I’d give a shot at this whole green bean casserole obsession. And I must say, I now know what all the fuss is about and I will be making room for this on our Thanksgiving menu.
The cool part is that there are some really easy substitutions you can use to make whipping up this recipe simple yet clean yet still have all the creamy goodness as a non-paleo version. Instead of using some highly processed cream of mushroom soup I used this brand instead. The ingredients are clean and even though it does contain a little milk, I had no problem digesting it.
Stay tuned to the blog because early next week I will be sharing a Thanksgiving recipe roundup and how to build your Thanksgiving menu to fully enjoy all your favorites without any guilt or falling into an endless turkey and pumpkin pie binge.
- 2 lbs fresh raw green beans, ends removed and quartered
- 12 oz Pacific Organic Cream of Mushroom Soup
- 3 tbsp ghee
- 1½ yellow onion. sliced
- ¼ cup tapioca flour
- 1 cup full fat coconut milk, divided
- salt and pepper to taste
- Preheat oven to 375 and add the green beans, ½ sliced onion, cream of mushroom soup, ½ cup coconut milk and salt and pepper to a casserole dish. Mix well and set aside.
- Place the whole sliced onion in a bowl and cover with the remaining ½ cup milk. Add the tapioca to a separate bowl.
- Place a skillet on the stove over medium high heat and add the ghee. Once the skillet is hot, dip the onions that are in the coconut milk in the flour and place in the skillet to fry. Fry onions on both sides until they turn golden brown. You may have to do 2-3 batches depending on how big your skillet is. Add the fried onions on top of the green bean mixture in the casserole dish.
- Bake for 30 minutes.
- Enjoy!