**This post has been entered in Pennywise Platters Thursday at The Nourishing Gourmet!**
About 5 years ago, I was introduced to green bean casserole. My family didn’t eat it growing up, but Ben’s family does, the first Thanksgiving I spent with them, I tried it. And loved it! Unfortunately, as most of you know, it’s entirely processed food. So for a couple years I just didn’t eat it, or I sneaked a little at someone else’s house on the holidays. But I do love it…. Surely there’s a way to make it with real food!
I made some this Thanksgiving that was delicious! And so today I will share it with you.
- 4 cups green beans, washed and cut into bite-sized pieces
- 4 tbsp. butter
- 1/4 c. mushrooms, chopped
- 1/4 c. onion, chopped
- 3 tbsp. arrowroot powder
- 1 c. chicken or turkey stock
- 1 c. milk
- Salt and pepper
- 1/2 c. sprouted flour
- 1/2 tsp. sea salt
- 1/4 tsp. pepper
- 1/4 tsp. paprika
- 1 egg
- 1/4 c. milk
- 1 small onion, very thinly sliced
First, in a small bowl, mix together flour, salt, pepper, and paprika. In another small bowl, mix together egg and milk. In a frying pan, heat lard over medium heat, about 1/2″ deep. Dip the separated, sliced onions into the milk/egg mixture, then into the flour mixture. Fry over medium heat until golden brown. Put them on a plate lined with a towel and set aside.
Put the green beans in a steamer basket in a 4-qt. pot with some water on the bottom. Cover it and turn it on low. Steam the green beans 10 – 15 minutes, or until tender (don’t let them lose color).
In a saucepan, melt the butter. Add the chopped onions and mushrooms and saute until onions are soft and mushrooms are done. Add the arrowroot powder and a bit of salt and pepper. Stir until smooth. Add the stock and milk and cook and stir until thickened.
Put the steamed green beans into a 11×7 or 8×8 casserole dish. Add the mushroom sauce and some of the fried onions. Stir to combine, and add salt and pepper to taste. Top with more fried onions. Bake at 350 for 20 – 25 minutes, until bubbling. Serve immediately.
That’s it! Frying the onions is the most annoying part, so if you plan to make this a lot, I’d just make a huge batch of them at once and keep them around (in the freezer, probably, since there are no preservatives). It’s yummy and almost as simple as using the canned soups!
Do you like green bean casserole?