Get this delicious, fresh take on the classic Green Bean Casserole this holiday without hogging your oven. No canned sauces or limp veggies in this dish. Quickly boil green beans in salted water for a crisp bite with bright color. Meanwhile, a creamy sauce flavored with mushrooms and bacon comes together quickly.
Add in our Beef Bone Broth Collagen for a more filling dish or simply to receive the added benefits of stronger hair, skin, nails and joints.** Top it off with gluten-free, pan-fried onions for a crunch that will bring life to this often under appreciated dish.
No Bake Green Bean Casserole
Yields 4 servings (as a side dish)
- 1 lb. green beans, ends trimmed
- 2 slices bacon, chopped small
- ½ lb. cremini mushrooms, sliced thick
- 2 cloves garlic, minced
- 2 sprigs fresh thyme, leaves removed
- ¼ C white wine (or sub lemon juice)
- ½ C coconut cream* (can sub heavy cream)
- 2 scoops Vital Proteins Beef Bone Broth Collagen
- 2 t arrowroot starch
- ½ t sea salt
- ¼ t ground pepper
- Bring a large pot of water to a boil. Add a pinch of sea salt and the green beans to the pot. Cook 3-4 minutes and remove them into a large bowl of ice water (this will quickly stop the cooking). Set aside for later.
- Add the chopped bacon to a large skillet over medium heat. Cook until the bacon is crisp, then remove it from the pan with a slotted spoon. Set it aside in a bowl for later.
- Add the sliced mushrooms to the bacon grease and spread in an even layer. Cook over medium heat until browned on both sides.
- Add the minced garlic, thyme leaves, and white wine and stir for 1 minute to cook off the alcohol, scraping any bits from the bottom of the pan.
- Add the coconut cream, Beef Bone Broth Collagen, arrowroot starch, sea salt, pepper and cooked bacon.
- Stir well to dissolve. Simmer for 5-10 minutes, or until the sauce has thickened to the consistency of thick gravy.
- Drain the green beans and shake most of the water off. Add them to the pan of sauce, cover with a lid and turn the heat to low to warm the beans through.
- Prepare the Crispy Onions (recipe below) while the beans are warming.
- Pour the beans and sauce out into a serving dish and top with the crispy onions. Serve immediately.
- 2 large shallots
- 3 T arrowroot starch
- avocado oil, for pan frying
- Heat a large skillet over medium heat. Add enough avocado oil to cover the bottom with about 1″ of oil.
- Peel the shallots and slice them thinly into rings (a mandolin works really well here). Add the shallot slices to a large bowl and separate the inner rings of each slice. Add the arrowroot and toss well until each ring is coated evenly.
- Once the avocado oil is hot, pan fry the onion rings in batches. Watch for them to turn golden brown and remove them from the pan onto a cooling rack over some paper towels to catch the grease.