Green Bean Casserole

Green Bean Casserole



  • 1 LB. fresh green beans 
  • 8 OZ. roughly chopped mushrooms 
  • 4 OZ. prosciutto
  • 1 Cup yellow onions, thinly sliced  
  • ½ Cup shallots, finely chopped. 
  • 3 Cloves garlic, minced
  • ½ Cup almond meal 
  • 1½ Cup unsweetened nut milk 
  • 1½ Tsp. Sea salt
  • 2 Tsp. Cracked black pepper
  • 2 TBSP. Coconut oil 


  1. PREHEAT OVEN TO 350°F. Line a baking sheet with parchment paper. Aluminum foil will not work.
  2. DRIZZLE TABLESPOON OIL over the thinly sliced yellow onions and sprinkle with 1 teaspoon sea salt. Massage oil and salt evenly into the onions with hands. Spread onions evenly on baking sheet. 
  3. BAKE 30 MINUTES, removing from oven and stirring/flipping every 10 minutes. You’re looking for a brown/crispy texture. Note: Cook for an additional 5+ minutes if they aren’t crispy enough. 
  4. BRING A LARGE pot of water and salt to a boil.
  5. ROUGHLY CHOP THE prosciutto and add to a sauté pan on medium-high heat. Lightly crisp the prosciutto then add the chopped shallots. Once the shallots are slightly clear, add the minced garlic. After a few minutes, add the mushrooms and continue to stir on medium-high heat.
  6. CUT GREEN BEANS in half and add to boiling water. Boil for 5 minutes, then remove from the water and place in a bowl.
  7. ONCE MUSHROOMS COOK down to a golden color, remove entire prosciutto/shallots/garlic/ mushroom mixture and set aside in a separate bowl. 
  8. WITH HEAT ON medium-low, add 1 tablespoon oil and 1 cup milk. Stir with a metal whisk. Add half almond meal and whisk until it dissolves. Carefully add remaining milk and almond meal, whisking over a medium simmer. Add ½ teaspoon sea salt and 2 teaspoons pepper. Whisk until gravy thickens to the texture of heavy cream.
  9. REDUCE HEAT AND add prosciutto/shallots/ garlic/mushroom mixture and stir to combine. Add the green beans to the sauté pan and stir. 
  10. POUR THE ENTIRE mixture into a medium-sized casserole dish. Cover with aluminum foil or the lid (if you have one) and bake at 350°F for 15 minutes. 
  11. REMOVE THE FOIL/ LID and sprinkle the dried onions evenly on top. Place back in the oven for 5 minutes at 350°F uncovered.

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