Green Bean Casserole

Ingredients

green beans trimmed

48 oz

butter

4 tbsp

garlic minced

4 cloves

baby bella mushrooms thinly sliced

16 oz

kosher salt

2 tsp

black pepper freshly cracked

1 tsp

cassava flour

4 tbsp

chicken broth

2 cup

lemon juice fresh

2 tbsp

Dijon mustard

4 tsp

onion powder

2 tsp

dried thyme

1 tsp

cayenne pepper

0.2 pinch

coconut milk unsweetened, full-fat

1 cup

crispy onions

2 1/2 cup

Method

1. 01Preheat oven to 375°F.
2. 02Bring a large pot of water to a boil. Add green beans and cook 3 minutes.
3. 03Transfer beans to an ice bath to stop cooking. Once cool, add to a 2 1/2-quart baking dish.
4. 04Melt butter in a large skillet over medium heat. Add garlic, mushrooms, salt, and pepper. Saute until mushrooms are tender, about 4 minutes.
5. 05Stir in cassava flour until combined. Slowly add 1/2 cup broth, stirring and scraping up browned bits. Add remaining 1/2 cup broth.
6. 06Stir in lemon juice, Dijon, onion powder, thyme, and cayenne. Cook 1 minute.
7. 07Stir in coconut milk until well incorporated and slightly thickened, about 2 minutes. Pour sauce over green beans and toss to coat.
8. 08Bake 10 minutes.10 min
9. 09Remove from oven, toss casserole, add crispy onions, and spread evenly. Bake 5 to 7 minutes until onions are lightly browned.6 min