I love green bean casserole but we didn’t eat it for many years because of all the canned and processed ingredients. After I learned how stinking easy it is to make cream of mushroom and cream of chicken soup, I had to give a real food green bean casserole shot. Here is my rendition. Be Blessed and Enjoy!
Real Food Green Bean Casserole
Takes you back to childhood holidays, but with whole food ingredients
Ingredients
- 3 cups fresh or frozen green beans
- 1 small onion-chopped
- 4 or 5 mushrooms-chopped
- 1 jalapeno **optional
- 3 tbsp butter or lard
- 1 tbsp organic cornstarch
- 2 cups milk
- salt/pepper
- 1 clove of garlic-minced
- 2 cups grated chedder cheese
- 2 or 3 cooked bacon
Instructions
- Preheat oven to 350.
- Boil green beans until tender. Drain and set aside.
- Saute onion, mushroom, and jalapeño in butter or lard until tender.
- Lower heat and add cornstarch or arrowroot powder.
- Slowly add milk and whisk until the soup mixture thickens to coat a spoon.
- Pour soup mixture in with green beans and add garlic, salt, and pepper to taste.
- Pour into a greased 9×13 casserole dish.
- Top with cheese and bacon.
- Bake uncovered @ 350 for 40 minutes. If the topping starts getting too brown too soon you can cover it. You want the cheese to get a little brown and crispy.
Notes
**organic cornstarch regular cornstarch is probably from Genetically Modified corn. If you are allergic to corn you can use arrowroot powder
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