This one comes from Wellness Mama, and it looks so good that I wouldn’t save it just for Thanskgiving. This is the sort of too-good-for-once-a-year dish that goes well with pork chops, fried catfish, and all sorts of different soul food. I personally can’t wait to fix some of this up!
Paleo Green Bean Casserole
- 2-3 medium onions, very thinly sliced
- 2 eggs
- 3 tablespoons of heavy cream or coconut milk
- 2-3 tablespoons of coconut flour
- ½ cup coconut oil or tallow for frying (Wellness Mama uses tallow.)
Healthy Cream of Mushroom Sauce
- ½ cup butter
- ½ cup cream or coconut milk
- ⅓ of onion mix above
- 8-10 mushrooms, finely diced
- ½ tsp garlic powder
- salt and pepper to taste
- 4-5 egg yolks
- coconut milk or water to thin
- 5 cans of cut or french style green beans (can also use fresh or 2-3 bags of frozen, or 2-3 pounds of fresh just heat first to remove extra liquid)
- Thinly slice all the onions, separate, and put in medium bowl.
- Add the two eggs and the heavy cream and mix well until evenly incorporated.
- Add coconut flour and mix by hand until evenly coated (note: may use slightly more or less depending on your brand of coconut flour.)
- Put tallow in large skillet and turn on medium high heat.
- When hot, add the coated onions and evenly brown, turning occasionally.
- When browned, remove from heat and set aside.
- In medium sauce pan, melt butter and saute mushrooms until starting to brown, then add cream or coconut milk.
- Whisk in egg yolks and spices and about ⅓ of the onion topping mixture and continue stirring until the yolks begin to cook and the mixture thickens.
- Add extra milk or water if needed to thin (only a few tablespoons might be needed).
- Drain green beans and pour into a 9×13 baking dish.
- Pour the cream mixture over and mix well until incorporated.
- Top with onion mixture and heat at 325 in oven until topping starts to crisp (but not burn!) and green beans are heated.