Green Bean Casserole
plus 1 tsp sea salt
frozen green beans
grass fed butter
chopped into 1/2 inch pieces
free range chicken stock
organic half and half
or canned full fat coconut milk
gluten free onion straws
Melt the butter in a 12-inch cast iron skillet set over medium heat.
Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.
Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes.
Add the broth and simmer for 1 minute.
Decrease the heat to medium-low and add the half-and-half or coconut milk.
In a separate cup create a slurry with 1 teaspoon of arrowroot and 2 teaspoons of water. Stir to combine, and whisk into the warm liquid.
Cook until the mixture thickens, stirring occasionally, approximately 1-2 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans.
Top with the remaining onions.
Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
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