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Green Bean Casserole Crunch

recipe by:

  • 1 can of gluten free cream of mushroom soup
  • 2 lbs fresh green beans
  • ¼ cup milk
  • 1 large yellow onion
  • 2 tbsp olive oil/butter/ghee
  • Cauli Crunch
  • Salt and pepper to taste

*Optional- make your own dairy and gluten free cream of mushroom following this recipe:

  • Condensed Cream of Mushroom Soup (DF, GF)
  • 1 cup chopped Cremini mushrooms (or your choice)
  • ½ small medium onion diced
  • 1-2 cloves of garlic crushed
  • 3 tablespoons of ghee
  • 1 can coconut cream
  • ½ cup arrowroot powder
  • salt and pepper to taste
  1. Preheat oven to 350.  Next slice your whole onion in thin pieces and sauté in large skillet for about 20 minutes over medium low/medium heat stirring occasionally. Let these caramelize then remove from heat.
  1. While onions are cooking prep your green beans by chopping the ends off and add to salted boiling water for about 5 minutes then drain.
  1.  Combine green beans and cream of mushroom soup with milk of choice.  Add salt and pepper and give it a stir until well mixed.
  1.  Top with caramelized onions and Cauli crunch then bake at 350 degrees for 30 minutes.
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