Creamy Green Bean Casserole
I’ve seen a lot of versions of green bean casseroles that don’t quite look like that old-time favorite. In this recipe, I really try to capture the flavor of the original dish. I think it turns out amazing!
Prep time: 15 minutes
Cook time: 40 minutes
Ingredients:
4 cups frozen green beans, thawed and drained or 2 cans green beans, drained (or fresh green beans cooked)
2 cups mushrooms
⅛ cup tapioca flour
1 can beef broth plus ¼ cup beef broth
1 cup coconut milk
1 cup sweet potato, cooked
1 cup pork rinds, ground in a food processor
1 teaspoon garlic powder
sea salt
pepper
1 Preheat the oven to 350 degrees.
2.Finely slice the mushrooms and onion. Add them and the olive oil to a medium frying pan over medium-high heat. Cook for 5-7 minutes or until the mushrooms and onions are browned. Sprinkle in the tapioca flour. Stir until you can no longer see it in the pan. Then, stir in the can of beef broth and allow to simmer.
2. If the sweet potato isn’t already cooked, cube and put in a bowl. Cover it with plastic wrap and microwave for 2-3 minutes, or until tender. Add the sweet potato, coconut milk, ¼ cup beef broth, thyme, garlic powder, sea salt, and pepper to a blender. Blend on high until smooth.
3. Stir the sweet potato mixture into the mushroom gravy mixture in the pan. Then, pat the green beans dry and add them to the pan. Stir. Transfer the entire mixture to a casserole dish and sprinkle with the pork rinds. Bake at 350 degrees for 25 minutes. Serve warm.
** also, you can use this sauce on meatballs as meatball stroganoff!**
This is actually why I made the sauce, but then I was craving a barbecue/cocktail meatball, so I used the sauce to make these epic green beans. However this is a killer creamy beef stroganoff sauce as well!
SOURCE: Paleo Girl’s Kitchen – Read entire story here.
