Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Green bean casserole recipe - Dr. Axe

Green Bean Casserole Recipe


  • Author: Dr. Josh Axe
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Diet: Gluten Free

Description

This green bean casserole recipe is delicious and loaded with vitamin K and vitamin A. Try this healthy homemade version of a fall classic.


Ingredients

Scale
  • 1 teaspoon sea salt
  • 1 pound green beans, ends snapped
  • 8 ounces baby portobella mushrooms
  • 2¼ tablespoons coconut oil
  • 1 tablespoon minced garlic
  • pepper, to taste
  • 2 tablespoons Paleo flour
  • 1 cup organic goat milk
  • ⅔ cup raw pumpkin seeds
  • ¼ cup gluten-free crackers

Instructions

  1. Preheat oven to 425 degrees.
  2. Fill a large pot with water and add 1 tablespoon of salt; bring water to a boil. Add green beans to boiling water and cook for 5 to 6 minutes, or until fork-tender.
  3. Drain the beans in a colander and immediately plunge them into an ice bath. Once cooled, drain the beans again and pat them dry with a kitchen towel or paper towels (don’t skip this part!). Set aside.
  4. Cut mushrooms into small pieces.
  5. In a large skillet over medium-high heat, heat 1 tablespoon oil; add the garlic and sauté for 1 minute. Add the mushrooms and sauté until soft, about 5 minutes. Season with salt and pepper to taste.
  6. Add the cooked green beans and mushroom mixture to a lightly greased, 9 x 13-inch baking dish. Toss gently.
  7. To the same skillet used to cook the mushrooms, add 1 tablespoon oil and 2 tablespoons flour; heat over medium-high heat and whisk constantly for 1 minute. Slowly add the milk and continue whisking until all of the mixture is creamy and smooth, about 2 minutes. Season with salt and white pepper to taste. Add this roux to the green bean-mushroom mixture and gently toss to coat.
  8. Add the pumpkin seeds, Gluten-Free Crackers, and a pinch of salt to a blender or food processor; process by pulsing about 10 quick times. Top green bean-mushroom mixture with the pumpkin seed mixture.
  9. Bake, uncovered, for 10 minutes. Garnish with whole pumpkin seeds before serving.

Notes

  • You can use kefir in place of goat milk.
  • Feel free to swap in the healthy flour of your choosing.
  • If you aren’t big on portobello mushrooms, other types like shiitake, cremini or porcini work as well.
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: Side dish
  • Method: By hand
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 casserole
  • Calories: 303
  • Sugar: 6g
  • Sodium: 652mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 18.8g
  • Fiber: 4.6g
  • Protein: 11.6g
  • Cholesterol: 6mg

Keywords: homemade green bean casserole, healthy green bean casserole, green bean casserole with frozen green beans, green bean casserole with fresh green beans