Verde Green Bean Casserole (SCD)

The classic – canned green beans with cream of mushroom soup and french fried onions.
"Sounds like a dish out of the fifties doesn’t it?! Not this one, friends. I used fresh, organic green beans, a homemade mushroom soup, and homemade baked onion rings! It was remarkable." - gluten free happy tummy 2013

Prep Time30

Active Time1 30

Total Time2

Course: Dinner, Lunch, Side Dish

Cuisine: American

Keyword: casserole, green bean, mushroom

Yield: servings

Calories: 130kcal

Author: Chef Verde

Materials

3 cups green beans fresh or frozen work

Soup

5 ½ c mushrooms Use Canned Button and slices, but check ingredients Could use shiitake and button
2 tsp extra virgin olive oil 1-2 tsp of
½ onion diced
3 garlic cloves minced
¼ tsp rosemary minced fresh
⅔ c coconut milk
½ tsp salt
½ tsp pepper

Onion Rings

½ onion sliced and separated into rings
1 c almond flour
¼ tsp salt
1 dash cracked black pepper
1 egg white

US Customary - Metric

Instructions

Preheat Air Fryer to 375 F.
Fill one bowl with egg white.
Fill one bowl with almond flour, salt and pepper.
Coat onion rings with the egg, then with the almond flour, and then place in the Air Fryer basket.
Air Fry for 20 minutes or until golden brown
Cut into 1 inch pieces, and set aside.
Blanch your fresh green beans by boiling them for 2 minutes, then shock them in a bowl of ice water.
Or if using frozen, partially thaw and rinse in cold water

The soup

Saute onion and garlic in 1-2 tsp of extra virgin olive oil, salt and pepper for about 4 minutes.
Once they’ve softened, add your mushrooms and let them cook down. Transfer the veggies into your food processor along with the rosemary, coconut milk, and salt. Blend until smooth. It will be thick.

The Casserole

Preheat oven at 350 F.
Coat a small casserole dish with olive oil.
Mix the green beans with the soup, and put in the casserole dish.
Bake for 25-30 minutes.
Remove from oven and sprinkle your onion rings over the top.

Notes

Adapted from gluten free happy tummy

Nutrition