Green Bean Casserole

Ingredients

green beanstrimmed

32 oz

butter

Pescatarianolive oil

2 2/3 tbsp2 2/3 tbsp

garlicminced

3 cloves

baby bella mushroomsthinly sliced

10 2/3 oz

kosher salt

1 1/3 tsp

black pepperfreshly cracked

2/3 tsp

cassava flour

2 2/3 tbsp

chicken broth

Pescatarianvegetable broth

1 1/3 cup1 1/3 cup

lemon juicefresh

1 1/3 tbsp

Dijon mustard

2 2/3 tsp

onion powder

1 1/3 tsp

dried thyme

2/3 tsp

cayenne pepper

1/8 pinch

coconut milkunsweetened, full-fat

2/3 cup

crispy onions

1 2/3 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

Fits

• Dairy-free
• Gluten-free