Green Bean Casserole with Funyuns Topping

This new version of the old Thanksgiving classic includes fresh green beans and a homemade dairy-free sauce. No canned mushroom soup!

As with many Thanksgiving traditions, I was never a fan of the green bean casserole. For that matter, anything with a can of mushroom soup was an immediate turn-off for me. Including tuna casserole. Once I learned how to make a proper Bechamel sauce - and how easy it was - I started creating recipes using this sauce as a base. No soup for me!

Making a Bechamel is a simple process that yields a creamy, velvety sauce. It is one of the mother sauces ,which, as you may know, are the basis for all sauciers (the chefs who make sauces).

These days, I don’t make traditional Bechamel as the ingredients are butter, flour and milk. All of those are now off the list for me. But I have found a way to create a similar sauce, as you’ll see in this recipe. It’s just as creamy and velvety, enrobing the green beans with lusciousness. In fact, if you want to check out the Tuna Casserole recipe, just click here.

Yield: 12

Living Delish & Nutrish: Tina Wells

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Green Bean Casserole with "Funyuns" Topping

Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

Ingredients

Green Bean Casserole Ingredients

• 1 Tablespoon avocado oil
• 1 /2 medium onion, diced small
• 2 cloves peeled & smashed garlic
• 8 ounces baby Bella mushrooms, diced small (same size dice as onion)
• 2 cups chicken bone broth
• 24 ounces organic green beans, trimmed, (or, if you prefer, organic beans that can be microwaved in the bag)
• 1 cup coconut milk
• 1/4 cup tapioca starch
• 2 Tablespoons nutritional yeast
• Salt and Pepper to taste

“Funyuns” Ingredients

• 1/2 cups (about 3 large) peeled & thinly sliced shallots
• 1/4 cup Tapioca flour for dusting
• 1 cup avocado oil

Method

1. Blanche green beans in boiling salted water until bright green and crisp tender. Drain thoroughly and place into a prepared casserole or baking dish. (Or, microwave beans according to package directions, reducing cooking time by 2 minutes)
2. Heat the avocado oil and sauté the onions and garlic until onions are translucent and softened.
3. Add the mushrooms and sauté until their liquid is released.
4. Add the chicken stock and reduce slightly.
5. Make a slurry by combining the tapioca starch with coconut milk, making sure to mix thoroughly with a whisk to ensure there are no lumps. Add to onion mushroom mix and continuously stir until thickened.
6. Add nutritional yeast. Remove from heat and pour cream mixture over the beans in the casserole dish, stir so that the beans are completely coated.
7. At this point you can refrigerate or freeze until ready to finish.
8. Bake in preheated 350º oven for 20 minutes, until bubbly.

Funyuns Topping

1. While beans are baking, make the Funyun topping.
2. Heat the avocado oil.
3. Lightly dust the sliced shallots with tapioca flour and drop into hot oil.
4. Fry until light golden brown. Be cautious that they don’t get too dark too quickly.
5. Drain on paper towels. Top the casserole right before serving.

https://www.livingdelishandnutrish.com/recipe/paleo-green-bean-casserole-with-funyuns

©Tina Wells Luxury Brands, LLC

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