This is not the green bean casserole I grew up on made with the heavy processed soups. It is our new green bean casserole that is whole food and still delicious.
2 Tbs avocado oil
1 1/2 cups of shallors thinly sliced
1/2 head of cauliflower florets
5 cups of green beans trimmed and halved
2 cups of mushrooms sliced
3 garlic cloves minced
1 1/2 cups water
1 tsp salt
1/2 tsp pepper
1 tsp marjoram
2 tbs nutritional yeast
1/4 cup slivered almonds
Add half of the coconut oil in a large skillet and place over med heat. Add in sliced shallots. Stir often to prevent burning -30-40 minutes or until caramelized. Once the onions are golden, remove from heat and transfer to a bowl, set aside.
Steam your green beans for 6 to 8 minutes or until bright green. Transfer to casserole dish.
Heat the remaining coconut oil i a skillet over medium heat. Sauté mushrooms for 5 minutes or until softened then add in garlic. Sauté for another minute and remove from heat. Spread half the mushrooms mixture over your green beans. Add the remaining mushrooms to your cauliflower in blender.
Add water, salt and nutritional yeast to blender. Blend until very smooth. Be patient- it takes time to reach creamy
Pour desire mount of creamy cauliflower sauce over your green beans. You may not need it all.
Bake for 30 minutes. Remove from oven, let cook for 5 minutes, top with almonds and serve.
Calories 244 per serving, Fat 12g, carbs 28g, fiber 9g, sugar 12g, protein 11g