Welcome to my messy, joyful, and perfectly imperfect version of motherhood. I’m a nutritional therapy practitioner and certified pre & postnatal coach. I’m here to help you move through motherhood with ease!
Green bean casserole is a holiday table staple. This rich dish is made with fresh green beans and an amazing, gluten-free, homemade mushroom cream sauce. Made with plenty of cream and butter from grass-fed cows, this real food side dish is sure to be the star of your holiday table.
Growing up, green bean casserole rarely graced our Thanksgiving table but it is my husband’s absolute favorite side. I’d argue he’d make it the main coarse if we’d let him. I’ve been working diligently on creating a version that didn’t involved canned green beans or mushroom soup concentrate.
This rich and creamy dish packs flavor with zero fake shit. Made with butter, cream and topped with parmesan cheese from grass-fed cows, this dish is not for the lactose intolerant.
To keep life simple, I made this green bean casserole in one dish by using my giant cast iron skillet. The joys of this non-toxic cookware is that it can go from stove to oven (with a strong bicep). If you don’t have a good size (re: at least 10″) cast iron pan, you can transfer the sautéed veggies and green beans into an oven safe glass baking dish. Cook time will remain the same, you’ll just have slightly more clean-up to do
I used a mix of crimini (baby bella), oyster, and chanterelle mushrooms to make the mushroom cream sauce, but you can feel free to use whatever mushrooms you enjoy most.
Die-hard green bean casserole fans will notice there are no fried onions to top this dish. If you can’t live without the fried goods, I highly recommend these gluten-free French fried onions from Whole Foods.