Barb has done it again! She’s coming through with all sorts of good stuff to share with you lately. First it was the Halloween tips post, and then last week it was the Thanksgiving traditions post, and today she has shared a great Real Food recipe for a Thanksgiving classic…
Green Bean Casserole with Homemade Crispy Shoestring Onions
- 6 cups steamed green beans
- 3-4 cups mushroom gravy (recipe below)
- Shoestring onions (recipe below)
Stir green beans into gravy and pour into a buttered, square baking dish. Top with shoestring onions and bake at 375* until bubbly.
- 1 package or more of mushrooms, sliced
- 1 medium onion, chopped
- A few Tablespoons of Arrowroot Flour
- 2-3 cups Cream
- Sea salt and pepper
Saute mushrooms and onion in butter until the onions are just beginning to brown. Add another couple of tablespoons of butter. Once butter is melted, add 2 tablespoons of arrowroot and mix all together. Add cream, stir at low/med heat until gravy begins to thicken and add salt and pepper to taste. Remove from heat and use as is or blend smooth.
- 2 large onions, halved, thinly sliced and separated
- Arrowroot Flour
- Lard or tallow for frying
Mix about equal parts arrowroot and flour together in a bowl. Toss onions slices in flour mix and fry in the fat until golden and crispy. Take out of fat and place on paper towel, sprinkle with sea salt.
- Here’s Lydia’s recipe if you need a gluten free green bean casserole!
- DUH. Lydia just reminded me in the comments that this recipe is gluten-free as well. For some reason I had flour in my head instead of arrowroot like Barb has here. So now you have TWO gluten-free options! 🙂
Barb's bio: “I'm a stay at home mom, beginning sustainable homesteader, heritage (everything) enthusiast and real food foodie living in the Driftless Region of Wisconsin.”
Check out Barb's blog: www.wholeandthensome.weebly.com
Jennifer DeMarcos says
Do you remember when canned cream of mushroom soup had about 5 ingredients? I read a can at my dad’s and was horrified at the list.
Thank you!! I haven’t made green bean casserole for nearly 10 years since starting my real food journey. This sounds promising! I used to use a mix of gbs and limas and it makes the texture amazing. I am so excited that I might have found a way to get this former family fav back on the T-giving menu.
Amanda- I love your method for the onions, since I’m low on frying oil, I may do that tomorrow (we’re doing Thanksgiving on saturday this year). I’m glad to hear I’m not the only one that doesn’t do a lot of measuring, and I’m also glad to hear the bittersweet news of no leftovers ;).
Amanda Dittlinger says
I posted my interpretation of your recipe on my blog, with credit to you. Thanks for the launching point! It was a HUGE hit at Thanksgiving, there was no leftovers! https://thefrickinchicken.blogspot.com/2010/11/from-scratch-traditional-green-bean.html
I wish I would have thought to search your site before making the canned version of this for yesterday. That will teach me for not keeping up with you Kelly ;o)
I’ll be saving this for a future date for sure!
Glad to hear it Krysta! Thanks for the feedback :).
Krysta Bauer says
Thanks so much for this recipe…served it today at thanksgiving dinner. Was loved way more than the “regular” version. It was delicious!
If memory serves me, it’s been a while since I’ve made this, the juice from the onions is enough. These are intended to be light and crispy, unlike most battered onion rings.
Amanda Dittlinger says
I’m going to be making this recipe this afternoon. The flour/arrowroot combo will stick to the onions without a wet batter?
Julie, I usually put this in a square baking dish. Servings….. hm. I guess if you think of it this way- 1/2C serving per person (I’d say that’s a large serving during a big holiday meal), it would serve about 12. Sorry I can’t be more sure- I kind of wing things lol.
Julie L. says
Thanks soooo much, Kelly! Kelly the Kitchen Kop is officially Kelly the Thanksgiving Saver, too! I really appreciate this recipe, and will definitely be trying it this Thanksgiving! Do you happen to know if this all fits into a 9 X 13? It looks to, from the photo, but just wanted to check. Also, do you know if Barb specified how many servings are here?
FYI, if anyone is in a hurried pinch, I just checked the ingredient label for the fried onions in a can and the first ingredient was palm oil! No partial hydrogenation or anything (wonders never cease!)! I don’t recall the other ingredients being too offensive, so that tip may help someone.
Happy, happy Thanksgiving! And so glad you’re feeling better!
~Julie L. 🙂
Great tip on the canned onions, Jules!
BTW, that pic wasn’t Barbs, I got it online because she didn’t have one! So I’ll give her a nudge and ask her to comment here with the amounts.
Happy Thanksgiving Julie and everyone!
this is one of my sisters favorite things at thanksgiving I am so glad that you shared your version it is much healthier
Hooray! I have a good recipe for real food green bean casserole: it’s the recipe on the can of French onions from Trader Joe’s. I just use real food ingredients as substitutes. It’s very similar to this recipe, which I am sure is delicious. PLUS! I think it’s much easier to pan fry the onions instead of deep fry. Thank you for that!
Thanks for the plug Kel!! But I think your recipe is gluten free too!! 😉
Crack me up!!! You’re right, I had flour in my head for some reason. Oh well, now everyone has TWO options! LOL! 🙂
Amanda Dittlinger says
Thanks for posting this! I’m supposed to bring the Green Bean Casserole this year to Thanksgiving, and I’ve always made it with cans, this year I want to make it with Real Food so I’m excited you posted a recipe!!