Green Bean Casserole Recipe

Green Bean Casserole

Boy did I blow this picture…well maybe it’s hard to photograph mushroom soup and have it look appealing~I mean lets take the color of mushrooms and add a hint of green and brown…sorry guys but think about it.  If you grew up eating the traditional GBC on holiday occasions then this will be a nice return however in a more healthy and tasty way.  The creamy mushroom soup has so much flavor it allows for the inoffensive and mellow green beans to simply  hang out; then you pop in the fried onions and the three together ~well let’s just say there is no one crying that they feel like the third wheel…oh no we need all of these babies to create a super tasty dish that does not have to wait for the calendar to say Holiday time.  Enjoy!!

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Green Bean Casserole
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  • 2 TBS grassfed organic butter
  • 1/8 cup minced shallots
  • 1-1/2 tsp fresh organic thyme
  • 6 oz organic cream cheese
  • 2-1/2 cups homemade chicken
  • 1-1/2 organic mushroom: button, shiitake, cremini-wiped clean & sliced
  • 1 can organic green beans~drained and rinsed ***you could obviously use fresh but the canned kind of remind me of the original recipe
  • 1 organic red onion-sliced thin
  • celtic sea salt
  • fresh cracked black pepper
  • pinch of organic cayenne pepper


  1. Over medium high heat melt butter and toss in your fungi medley and let go stiring occasionally. 
  2. Once the mushrooms have cooked down and have released their water season with some salt and pepper. 
  3. Add shallots and thyme and continue cooking over medium heat for about 7 minutes; now add your chicken broth/stock and bring to a boil then reduce to a simmer. 
  4. Whisk in your cream cheese until it is fully incorporated; let your soup simmer and thicken slightly~about 20 minutes. 
  5. At this point I will only use 2 cups for my casserole and so I will freeze the rest for later. 
  6. Next melt about a half a cup of ghee (or bacon fat) and toss in your onion rings and let them cook or “lightly fry” for about 25 minutes; you will have the best results if you lightly fry for a longer period. 
  7. As they begin to crisp up remove as needed with a slotted spoon to a cooling rack or even paper towel/brown bag); try to separate as much as possible to keep them crisp. 
  8. Preheat your oven to 350 degrees and prepare an oven safe dish with butter to help with sticking. 
  9. Add in 2 cups of your soup, 1 can of drained and rinsed green beans (or fresh steamed), 1/3 of your fried onions and a pinch more salt and both black and cayenne pepper.
  10. Cook for 30 minutes uncovered; remove from oven add your remaining onions to the top of your casserole and return to the oven~at this point I turn off the oven and leave them in there until I am ready to serve.


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