3. Green Bean Casserole
Another Thanksgiving essential. This dish is easy to make, and you can use frozen, canned, or fresh beans for the casserole. Typically, green beans aren’t in season during the wintertime, so canned or frozen may be your only option. Skip the mushroom cream soup used in other recipes and sauté mushrooms with some milk instead.
INGREDIENTS
1.5-lbs. Green beans.
6-tablespoons grass-fed butter.
1-onion, sliced.
8-oz. Sliced mushrooms.
2-cloves minced garlic.
¼-cup flour.
Freshly ground black pepper and Himalayan pink salt.
3-cups whole raw milk.
1-cup French’s fried onions.
METHOD
Preheat oven to 375F and prepare an ice-bath. Add the green beans to a pot of boiling water and cook until they turn bright green, should be about 5-minutes. Quickly transfer the beans to the ice-bath and then to a large mixing bowl when cool.
Take an oven-proof skillet and place over medium heat. Add butter and let it melt then add the onion and cook until translucent. Add the mushrooms to the skillet and season with salt and pepper. Sautee until golden brown and then stir in the garlic. Cook for 1-minute until fragrant and transfer to a green bean bowl.
Melt another 4-tablespoons of butter in the skillet and whisk in the flour and gradually add the milk. Bring to a simmer and cook until the mixture thickens. Remove from the heat, add the beans and serve topped with fried onions.