• A complete homemade Thanksgiving side without canned green beans or cream of mushroom soup.• Onions, crunchy topping and mushroom sauce are all made in one pan!
For this green bean casserole you need green beans, onion, almond flour, parmesan cheese, parsley, garlic, fresh thyme, milk, flour, yogurt, and spices.
Bring a pot of water to a boil and season with kosher salt. Boil beans in the water until tender. Plunge into an ice bath to stop the cooking, then drain and lightly pat dry.
Heat 2 tablespoons of olive oil over medium heat. Add the mushrooms and cook for 5-6 minutes, or until they are tender, stirring occasionally.
Saute Mushrooms
3
Add the garlic, thyme and salt. Cook for an additional minute until fragrant, stirring frequently. Sprinkle the flour over the mushrooms, and stir to combine. Cook for 1 minute.
Add Seasoning
4
Remove from heat and stir in the yogurt until combined. Then transfer the cooked, chilled green beans into the pan with the mushroom sauce and toss until combined.
Remove from heat and stir in the yogurt until combined. Then transfer the cooked, chilled green beans into the pan with the mushroom sauce and toss until combined.
Pour the green bean mixture into the prepared baking dish and then top with the crispy onion topping. Bake, uncovered, for 25-30 minutes, until the top is golden brown.