Growing up, we did not have green bean casserole during the holidays. I was chomping on eggrolls and pancet during the festivities. It wasn’t until I left the nest and celebrated Thanksgiving with friends that I realized how monumental this dish is. I can’t remember who brought it to our Thanksgiving Potluck but they threw down. They didn’t just buy cans of premade soup and onions, it was from scratch and it made me want to eat the dish every week, none the less during the holidays.
Ok, so yes, this recipe is takes some time since you’re making everything from scratch. I made the soup two days ahead so I wasn’t scrambling like a mad woman on the big day. By the way, the soup also makes an excellent gravy for those mashed “potatoes.”
I realized how ridiculously easy it is to make fried onions and oh mama, the smell of this dish baking in the oven was heaven. There were no leftovers and we had 9 people over for our holiday celebration.
The Best Green Bean Casserole
Cream of Mushroom Soup
- 4 cups water
- 1 1/4 lb green beans trim and clean
- 4 bacon cooked until crispy, diced
To make the mushroom soup in a pan over medium heat warm the coconut oil and then add in the diced mushrooms, thyme, salt, black pepper and chicken broth. Cook for 30 minutes and remove from stove.
Pour the soup in a blender and then add the tapioca flour and coconut milk and blend until smooth. Set aside.
To make the crispy onions, place the coconut oil in a small pan over medium heat. In a bowl combine the diced onions, salt and tapioca flour and toss until well coated.
Drop the onions in small batched in the hot oil and book until golden brown, roughly 3 -4 minutes per batch.
Set the onions on a paper towel to drain.
For the green beans, place the water in a pan and bring to a boil. Add the green beans and bring to a boil and cook for 10 minutes.
Drain and add to a casserole dish.
Add 4 cups of the mushroom soup and the diced bacon and stir until coated.
Top with the fried onions and set the pan your oven at 350 degrees for 30 minutes.
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