Sunday, September 6, 2015

Green Bean Casserole THM-S

Green Bean Casserole

A Trim Healthy Mama S side dish



Ingredients:
1 onion, sliced
Coconut oil for frying
4 - 14oz cans of green beans, drain only 3 of the cans
1-2 Tbsp bacon grease (or coconut oil)
Salt and pepper
1/4 c butter
3/4 cup heavy whipping cream
1- 4 oz can of mushrooms, drained and minced finely

Heat coconut oil in a medium skillet over medium to medium high heat. Once it is hot, carefully drop onion slices into the oil. Only do enough at a time that they make a single layer in the oil. If the oil is hot enough, the onion should float right back to the top. Fry until the onion is a golden to dark brown.  You don't want them burnt, but you want them fried. Spoon out and drain on paper towel when done. Repeat until all onion slices are done, then set them aside. Remove this skillet to the side.

Preheat oven to 350.

In a separate, large skillet, on medium high heat, empty your green beans (remember 3 of the cans should be drained), add your bacon grease (or oil) and salt and pepper to taste. Cook these uncovered until all the liquid has evaporated, stirring occasionally. It will take 15-20 minutes, depending on the size of skillet and your heat. Once the liquid is gone, dump the green beans into whatever bowl you will be baking/serving them in. Turn your stove down to medium heat and leave your skillet on the heat. Immediately add your butter, cream and mushrooms. Stir constantly until it has started to thicken, it should make tracks in the skillet when you pull your spoon through. Just be careful not to scorch it. When thickened, turn heat off, remove from stove and dump the green beans back into the skillet. Stir until all beans are coated with sauce, add more salt and pepper if you need to and then pour back into your serving dish. Top with your fried onions and bake at 350 for 30 minutes.

Enjoy!

*I know many people frown on bacon grease which is why I said you can use coconut oil, but the grease gives an amazing flavor to the beans. 
This is how I always fix our green beans. When I am fixing them as a side dish, I let them cook past when the liquid evaporates and they brown a little in the pan. Delish!!

I will definitely be taking this to Thanksgiving dinner to replace the unhealthy version!

Blessings,
Rashel 

2 comments:

  1. Hi Kim, I stumbled on your blog when looking for a THM green bean casserole recipe to bring for Easter. Have you ever prepared this on the stove and then put it in a crock pot to keep warm for a couple hours until dinner? Is there any reason you can think of that it wouldn't work?

    ReplyDelete
    Replies
    1. So sorry I missed your comment. I would think the crockpot on warm would work fine for a couple hours. Did you try it?

      Delete