This creamy beef green bean casserole brings back memories not only of Thanksgiving green bean casserole, but also of a lovely little dish...
This creamy beef green bean casserole brings back memories not only of Thanksgiving green bean casserole, but also of a lovely little dish that my mom used to make called Tater Tot Casserole. Remember it? I know that many of you do! It had tater tots, canned mushroom soup, and ground beef and was the only way my mom could get me to eat green beans! I was not a veggie lover as a kid. I was an “earth-toned eater,” my parents used to say. Since then, I’ve gotten over my veggie-phobia and created this gussied-up version of the classic with the addition of pearl onions and fried shallots, making it a modern-day comfort food. The crispy shallots really make this dish, so be sure to cook plenty!
Creamy beef green bean casserole Recipe
BEEF INGREDIENTS
- 2 TBSP coconut oil
- 1/3 cup chopped yellow onion
- 1½ pounds ground beef
- 2 cloves garlic, minced
- Sea salt to taste
- Freshly ground black pepper to taste
SAUCE INGREDIENTS
- 1 TBSP coconut oil
- 8 ounces white button mushrooms, sliced
- 1 cup chicken broth
- Sea salt to taste
- Freshly ground black pepper to taste
- 1 TBSP arrowroot starch
- ¾ cup coconut milk
ADD-INS
- 1 pound frozen green beans
- 1 cup pearl onions (outer skins removed)
- FOR SERVING DAY
- 3 TBSP coconut oil
- 3 large shallots, thinly sliced
Serves 4
Prep Day:
- In a large skillet over medium heat, melt 2 TBSP coconut oil.
- Add the onion, and sauté until softened, about 3 minutes.
- Add the ground beef, garlic, sea salt, and pepper. Brown the beef, stirring occasionally, for 6 minutes.
- Transfer the beef mixture to a large bowl, and set it aside.
- To make the sauce, add 1 TBSP coconut oil to the same skillet.
- Add the mushrooms, and cook them until they are browned and the liquid has evaporated, about 8 minutes, stirring occasionally.
- Turn up the heat to medium-high, and slowly whisk in the chicken broth, making sure to scrape the delectable brown bits off the bottom of the pan.
- Add sea salt and pepper, and bring the mixture to a simmer for 1 minute.
- In a small bowl, whisk the arrowroot starch into the coconut milk. Slowly add this mixture to the simmering broth, whisking as you pour it in.
- Bring the liquid just to a simmer, and remove the pan from the heat.
- In the large bowl with the beef, add the sauce, green beans, and pearl onions. Stir to combine.
- Place the entire mixture in a 2-quart casserole dish, cover it, and refrigerate it to let it cool completely.
- Once cooled, seal the dish with a lid or plastic wrap. If using plastic wrap, also cover it with foil, and freeze until needed.
- Serve it with cocoa spice rubbed ribeyes for added flavor
