The Pioneer Woman Tasty Kitchen
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Organic Green Bean Casserole

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

Here I’ve ommited the canned soup, made my own and created a green bean casserole that will have everyone coming back for seconds.

Ingredients

  • 1 whole Red Onion, Thinly Sliced
  • 2 Tablespoons Coconut Oil
  • 2 pounds Green Beans, Trimmed And Cut In Half
  • 3 Tablespoons Butter
  • 1 pound Button Mushrooms, Cleaned And Sliced
  • 3 Tablespoons Whole Wheat Flour
  • 1-½ cup Chicken Broth
  • 1-½ cup Cream

Preparation

Preheat oven to 425 degrees. Toss red onion and cononut oil and season generously with salt and pepper. Spread onions out on a large baking sheet and roast for 20 minutes. Stir onions and put back in the oven for another 15 minutes or until onions loose most of their moisture and begin to brown. Remove from oven and set aside. Reduce heat in the oven to 375 degrees.

Fill a large pot with water and bring to a boil. Add the green beans to the water and boil for 6 minutes. Drain, rinse with cold water to stop the cooking process, and set aside.

Melt butter over medium heat in a medium saucepan. When foaming subsides, add the mushrooms, season generously with salt and pepper, and saute until mushrooms have released their moisture and the edges begin to turn golden brown, about 10 minutes. Add the flour and stir constantly until incorporated, about 1 minute. Gradually add the chicken broth and then the cream, whisking constantly to avoid lumping. Reduce heat and simmer until sauce thickens, about 5-6 minutes.

Toss together the mushroom mixture and green beans and then pour into a 13×9 baking dish. Top with red onions and bake until bubbling, about 20-25 minutes.

2 Comments

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agoldberg on 8.2.2010

I’m so excited to try this. I have avoided this cassarole because of the processed soup so I’m really excited to finally be able to eat it again.

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rikkifish on 4.5.2010

I made this for Easter dinner and it was a huge hit with my entire family!

One Review

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shalderman on 11.25.2010

This was delicious! I made it for our Thanksgiving dinner and everyone loved it. The only change I made was that I used olive oil instead of coconut oil. I will definitely be making this again.

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