December 6, 2013   By Kelly Bejelly

green bean casserole

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.

green bean casserole

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.”  green bean casserole

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.

green bean casserole

green bean casserole

The Best Green Bean Casserole

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 262 kcal
Author: Kelly Bejelly @ A Girl Worth Saving
Print

Ingredients

Cream of Mushroom Soup

Fried onions

Green Beans

  • 4 cups water
  • 1 1/4 lb green beans trim and clean
  • 4 bacon cooked until crispy, diced

Instructions

  1. 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.
  2. Pour the soup in a blender and then add the tapioca flour and coconut milk and blend until smooth. Set aside.
  3. 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.
  4. Drop the onions in small batched in the hot oil and book until golden brown, roughly 3 -4 minutes per batch.
  5. Set the onions on a paper towel to drain.
  6. 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.
  7. Drain and add to a casserole dish.
  8. Add 4 cups of the mushroom soup and the diced bacon and stir until coated.
  9. Top with the fried onions and set the pan your oven at 350 degrees for 30 minutes.
  10. Enjoy!
Nutrition Facts
The Best Green Bean Casserole
Amount Per Serving
Calories 262 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 13g 65%
Cholesterol 9mg 3%
Sodium 1511mg 63%
Potassium 575mg 16%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Sugars 5g
Protein 5g 10%
Vitamin A 13%
Vitamin C 34.6%
Calcium 6.7%
Iron 11.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

green bean casserole

© 2011-2013, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

PAID ENDORSEMENT DISCLOSURE: A Girl Worth Saving may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only recommend products that I wholeheartedly believe to be valuable or that I use myself. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave A Reply

44 Comments