Green Bean Casserole
1 lb. fresh organic green beans, rinsed
5 strips of organic, pasture raised bacon
¾ c. chopped mushrooms
1 yellow onion, sliced thinly
2 cloves garlic, minced- read about health benefits of garlic here
1 TBSP. coconut aminos
1 tsp. sea salt
1 tsp. black pepper
2 TBSP. olive oil
1 ¼ c. almond milk- nut milk recipe here
½ c. almond flour
Saute the onions in 2 TBSP. of the oil, until translucent and cooked. Add in minced garlic and cook about 2 minutes longer.
Chop bacon into pieces and cook in a skillet over medium-high heat until crispy. Add in mushrooms and continue to cook over medium heat. Once cooked and reduced, set aside.
In a separate pot, bring water to a boil. Add in green beans and boil for five minutes. Drain and set aside.
Bring 1 c. of almond milk to a boil, whisking continuously. Add in half of the almond flour and whisk it in completely. Add in the other half of the flour and milk and stir the mixture over medium heat for 3 minutes. Add in salt and pepper. Bring mixture to a simmer and cook until it thickens to a gravy-like consistency.
Once sauce is thickened, add in the mushroom and bacon mixture. Then add in the green beans. Stir to mix.
Put mixture into a casserole dish and place sautéed onions on top. Bake the casserole at 350 degrees F for 15 minutes, or until hot throughout. Serve.
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