Recipe: Green Bean Cassarole

Don't Get Me Started About Beans!

Another yearly favorite which needed some re-working is the green bean casserole. Now here's the thing, you can sit me down in front of the ol' canned soup, canned beans, canned fried onions dish and I will eat the whole thing. The only problem is that all those things are pretty dreadful for you, in terms of MSG and BPA. I was sure there was a way to make a yummy, indulgent, casserole, free of those chemicals, but true to the concept. So this is what I came up with.

Ingredients:

1 tetra packed box of mushroom soup (you need 11 oz for the recipe.)

1/3 cup organic neufchatel cheese or organic low fat cream cheese

2 16 oz bags frozen "french cut" green beans, well thawed and well drained.

1 shallot (or 1/2 onion)

1 cup sauteed chopped white button mushrooms

1/4 cup milk

s & p to taste

Directions:

1. Thoroughly thaw and drain green beans. The worst is extra green bean juice. It's bitter, and will make your casserole watery. Use a large colander and with a paper towel press the green beans to help extract extra liquid.

2. Saute mushrooms in coconut or pasture butter until soft but not browned. Drain.

3. In a food processor mix soup, cheese, and milk to a condensed cream of mushroom soup texture.

4. In a large casserole mix beans, soup mixture, and mushrooms.

5. Saute shallot or onion with coconut oil or pasture butter to a golden brown and mix one half into the casserole but leave the other half aside.

6. Bake uncovered at 350 for 30-40 minutes until bubbling.

7. Top casserole with remaining shallot or onion and bake 5 more minutes.

8 Let cool for 10 minutes

ENJOY! 

BKBTY