Turkey day is almost here are you guys!!
This time around I’m bringing my own dish that’s dairy free and made with Whole30 ingredients. Pairs up well with the rest of those gorgeous veggies and that slow roasted bird.
SECRET SAUCE
For a Creamy Green Bean Casserole the real test, the real key, it’s all about the mushroom sauce. I’ve got a sauce for you that mimics that famous can of soup that we all grew up using with the red and the white label, you know the one.
On the back of that can though, you’ll see in bold there’s wheat, soy, dairy and all sorts of versions of salt…including msg.
I’ll politely say, no thanks.
Label reading takes a little time and practice. Once you’ve got some tried and true swap outs like this sauce you can use it for all your favorite casseroles.
SCROLL DOWN TO **RECIPE AND YOUTUBE VIDEO LINK** EASY TO FOLLOW ALONG TIPS AND TRICKS TO HELP YOU!
This is a very simple cashew cream sauce base ya’ll. Made with bone broth powder and salt with a touch of nutmeg for fragrance.
Blended all smooth and luxurious. You know I absolutely LOVE my Vitamix! Best gift I gave myself this year 🙂
Now, we like our casserole pretty creamy with lots of sauce around here. If you want to add more green beans add some, if you want more mushroom have at it. A friend of mine uses bacon in there mixture and that sounds delicious too! Whatever works for you and your family, go for it.
This Creamy Green Bean Casserole version has been made many thanksgivings for my family and no one’s noticed the difference!
Here’s a great semi homemade gluten free stuffing recipe too!
Another great SAUCY dish is Whole30 Swedish Meatballs – check it out 🙂
Creamy Green Bean Casserole
Ingredients
- 8 Cups Cut Frozen Green Beans 3 12oz bags used
- 8 Oz Diced Baby Bella Mushrooms
- 1 Diced Red Onion
- 1/4 C Ghee or Avocado Oil
Sauce Blend
- 3 C Hot Water
- 2 C Raw Cashews
- 4 Scoops Bone Broth Powder Ancient Nutrition's great!
- 1 Tsp Redmond Real Salt
- 1 Tsp Black Pepper
- Dash Ground Nutmeg
Instructions
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Preheat oven to 400f, in a large bowl add green beans to water to thaw out. Get water for the sauce to a boil and in a glass measuring bowl add the 2 cups cashews and fill with water to submerge (about 1 cup), let sit while you cook the veggies.
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Melt ghee in medium pan and saute mushroom and onion for 5 minutes on medium high heat till glossy. Drain the water off the green beans, add back into the bowl again along with the cooked veggies, stir it all up together.
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For the cashew sauce, drain the water out then fill it up again to submerge the nuts again with the remaining water (another cup-ish) keep the rest in case you need it to thin out while blending. Combine the nuts with water, bone broth powder, salt and nutmeg in blender. Start on low and increase to high for 1 to 2 minutes. Consistency will be pretty thick and smooth just like that can of condensed soup you used to use!
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Pour the sauce in with all the veggies and mix thoroughly. Grease a 2 Qt baking dish and pour the mixture in, top with pepper. Bake uncovered for 40 minutes- enjoy!