Green Bean Casserole Recipe
Hi friends! I am so excited to be kicking off a Thanksgiving Series for you with some delicious healthier options of your classic favorites. You can see what’s on the menu for the month below. For this first week we are making a green bean casserole. For more Thanksgiving inspo, visit my post HERE with a collection of my fave recipes + Trader Joe’s favorites for this time of year.
Which one are you most excited for? I love them all. However I have a spot in my heart that just LOVES a good salad, so I think that one is going to be my fave. And that maple dressing? Chef’s kiss. 😘 But enough about that. Here’s what you came for. Can I get a drum roll please… Here’s the printable recipe for this simple green bean casserole! You honestly will never want to go back to canned mushroom soup after making this version. Trust me. Try it and you will see!
Green Bean Casserole
Ingredients
- 2 tbsp olive oil
- 3 tbsp minced garlic
- 2 cups chopped mushrooms
- 1 cup chopped onion
- 3 tbsp gluten free flour
- 1 cup chicken broth
- 1 container nutpods (11.2 oz)
- 2 lbs frozen green beans
- 6 oz crispy onions
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
Instructions
- In a large cast iron skillet, heat your olive oil.
- Next, add in your minced garlic, onions, and mushrooms, and sauté until fragrant and softened.
- Sprinkle gluten free flour over your mushroom mixture, and start whisking well. Slowly add in chicken broth, followed by nutpods (cream), whisking constantly.
- Once sauce is thickened and well combined, add in green beans. Mix together, and continue to cook on the stove top for about 5 minutes. Season with remaining seasonings.
- Top with crispy onions, and transfer pan to a 450 oven.
- Cook for about 15 minutes or until bubbly and golden brown. Serve and enjoy!
Notes
Nutrition
Let me know if you like this recipe! I love to see you tag me in all your creations. Watch this come together in this week’s episode below! Until next time. XO
