Name: Green Bean Casserole
Ingredients: 1 package Guan’s Stuffing Blend Mushrooms ( roughly chopped); 2 tablespoons ghee; 2 tablespoons flour; 2 cloves garlic (minced); ½ shallot (sliced); ¾ cup veggie stock; 1 ¼ cup coconut cream; ½ teaspoon pepper; 1 teaspoon sea salt; 1 pound green beans (trimmed); 1 cup French onions; ½ cup chopped almonds

Our team created the perfect side dish to any meal and it’s dairy free!

We took a classic Green Bean Casserole, did away with the canned cream of mushroom soup and made our own. It’s so EASY!

Check it out below:

Print Recipe

Green Bean Casserole

Stuffing Blend

Serves 4

Prep Time: 15 minutes I Cook Time: 20 minutes

Ingredients

For the Sauce:

1 package Guan’s Stuffing Blend Mushrooms roughly chopped
2 tablespoons ghee
2 tablespoons flour
2 cloves garlic minced
½ shallot sliced
¾ cup veggie stock
1 ¼ cup coconut cream
½ teaspoon pepper
1 teaspoon sea salt

For the Green Beans:

1 pound green beans trimmed
1 cup French onions
½ cup chopped almonds

Instructions

Preheat oven to 400°F. Bring a pot of water to a boil and add in green beans.
Meanwhile, in a medium saucepan over med-high heat, heat the ghee and then add in the mushrooms, garlic, shallot, salt and pepper. Sauté until the mushrooms are soft. Sprinkle flour evenly over mixture and stir until combined. Then, add in veggie stock and stir until sauce thickens. Slowly pour in the coconut cream until the sauce is thick and creamy.Remove from heat and set aside.
Once the sauce is done, remove the green beansfrom heat and immediately strain them in a colander full of ice.
Pour the green beans into a baking dish and pour the creamy sauce over the green beans, then mix well until combined. Top with French onions and almonds and then bake at 400°F for 10-15 minutes until there’s bubbling and the top is crispy. Let rest for 5-10 minutes and enjoy!