Green Bean Casserole- Real Food Style

I’ve got to say, I never really liked Green Bean Casserole much. I think it was because there were mushrooms in there (which I didn’t appreciate until recently) and the beans were always limp, probably because they came from a can. No judgment here. If you can get your hands on fresh green beans though, do it.

Green Bean Casserole

For the Beans

1 pound fresh green beans
2 tablespoons butter
1/2 medium onion, thinly sliced
1/2 cup diced mushrooms
1 teaspoon thyme
salt and pepper, to taste

For the Sauce
1 tablespoon arrowroot powder (or other thickener)
1 cup raw milk
1/2 teaspoon salt

For the Topping

2 tablespoons butter
1 cup sourdough bread crumbs
salt and pepper, to taste

Cover green beans with water and bring to a boil. Boil for 5 minutes. Meanwhile, melt butter in skilled and saute onions and mushrooms until tender, add thyme and salt and pepper.

Mix arrowroot powder and cold milk until mixed well. Add to saucepan and heat until thick enough to coat the back of a spoon. Add salt to your taste.

Next, combine green beans, onions mixture, and sauce in a large bowl. Mix well, then add to baking dish.

Melt butter for topping in warm skillet. Add breadcrumbs to large bowl you used for the beans (let’s keep the dirty dishes to a minimum, right?) and drizzle butter over. Toss to coat the breadcrumbs.

Sprinkle over green beans.

Bake at 350 for 25-30 minutes, or until the breadcrumbs just begin to brown.


What are some of your favorite holiday side dishes?


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