Green Bean Casserole, Thanksgiving Recipes & Pre-Order Comforting Eats

green beanWOW, I can’t believe Thanksgiving is less than one week away!  Between giving birth to my 2nd son in March (22 months after the birth of my first son), being a SAHM to my two little guys, and finishing up my 2nd cookbook in two years, I am one tired, but happy mama!  I am so proud of all of my successes and accomplishments, both my two children and my two cookbooks! ;-)

Comforting Eats, my newest baby, is finally FINISHED!  The eBook version can now be purchased on Amazon. I am also taking pre-orders of the spiral bound book that will ship the week before Christmas. This cookbook will make the PERFECT Holiday present!  You don’t want to miss this cookbook… over 150 more Grain-Free and Mouth-Watering recipes, and of course, with a bit of my Southern Flare! (Check out this post to learn more details about the book.)

My first cookbook, Satisfying Eats, is also available on Amazon in the form of an eBook and spiral bound version. It is PACKED with over 250 recipes and this Green Bean Casserole with Fried Onions is one of them!  I am finding that many of the recipes are being looked over, and this one is not one to be ignored! It’s easy and will be perfect for your Thanksgiving gathering!

cookbook collage SE CE

Pre-Order Comforting Eats spiral bound cookbook HERE

Purchase Comforting Eats eBook HERE

Purchase Satisfying Eats spiral bound cookbook and eBook HERE

Here are just a few Holiday Favorites from the Satisfying Eats Cookbook:

  • Cranberry Preserves
  • Crock Pot Turnip Greens
  • Bacon-Brocoli Salad (also on blog)
  • Bacon-Fried Green Beans (also on blog)
  • “Mac” & Cheese (also on blog)
  • Butternut-Sweet Potato Souffle
  • Amazing “Tater” Salad
  • Brocoli Casserole
  • Pumpkin Delight (also on blog)
  • Carrot Cake
  • Pumpkin Creme Brulee (also on blog)
  • Pumpkin Pie
  • Mini-Pumpkin Cheesecakes
  • Garlic Cheddar Biscuits (also on blog)
  • Check out the Pinterest Board with photos HERE.

In my new cookbook, Comforting Eats, I was so excited to add more of my FAVORITE Holiday foods:

  • “Corn” Bread Dressing (Stuffing)
  • Gravy
  • Cranberry Sauce
  • Deviled Eggs
  • Congealed Salad
  • The Perfect Mashed “Potatoes”
  • Bacon-Baslamic Brussels Sprouts
  • Southern Biscuits
  • Old Fashioned ‘Nana Pudding (also on blog)
  • Check out the Pinterest Board with photos HERE

Be sure to check out these 2 cookbooks to plan your holiday meal.  Oh, and don’t forget about all of the desserts! These cookbooks contain dozens of Southern-Inspired desserts such as Peanut Butter Pie, Cream Cheese Pound Cake and Pumpkin Pie Mousse (also found HERE on the blog)! YUM! Who says a Grain-Free Thanksgiving has to be boring?!?!  Of course, I have over 160 recipes on the blog, so get to planning your Thanksgiving celebration!  (Here is a Pinterest Board I created especially for Holiday Recipes found here on the blog).

Why I choose to eat Grain-Free this Holiday Season

Some may think that it’s not going to hurt them to splurge for the holidays or even one meal. You may think “I’ll get back on track after the  holidays.” I do not follow this philosophy and here is why.

Some people have no choice, the slightest amounts of gluten, msg or processed food sends them to a place they don’t want to go. Immediate abdominal pain, joint aches and headaches. There is no debate whether to splurge, the answer is always NO. Others choose this lifestyle for weight loss and to improve their overall health. These people may be tempted to eat just a little piece of yeast roll or just a little bit of grandma’s dressing with the thoughts “It won’t hurt a thing.” So what is the harm in eating a grain-filled meal for the holidays?? A few things could happen:

  1. You only eat a small amount and you feel fine. This is possible.
  2. You only eat a small amount but feel horrible the rest of the day (and the next).
  3. You eat a small amount but then tell yourself that you might as well have a little more since you have decided to “splurge,” and that you will start over tomorrow. It’s possibly you will feel fine, and choose to get back on track tomorrow.
  4. You decide to completely splurge and eat all the grains and sugary foods you can get your hands on…. you not only begin to feel bad physically, but mentally as well. You then decide to splurge again on Friday, you know, to finish the leftovers. This continues until Monday, which is when all new “diets” start any way. (Insert Sarcasm) You weigh yourself on Monday to realize you have gained over 5 lbs and your stomach hurts, your head hurts and symptoms that you have not seen for weeks or months have returned with a vengeance.  After this happens, may also think, “I will just wait until after the new year to start over.”  So then you feel bad that you can’t stick to anything and your body just feels bloated and you are uncomfortable in your own skin.

Why put yourself though so much mental and physical anguish?? Especially when there are GREAT grain-free and REAL food options. I have eaten relatively healthy over the past 10 years. Then when I would go home to Georgia for the holidays, I would always eat like a glutenous pig, after all, “It’s the holidays.” This resulted in me feeling HORRIBLE! I would get SO tired and I would be lethargic my whole trip.  I would be forced to take naps (it wasn’t optional, I could not function) which took precious time away from my family. I always gained at least 5 pounds and I would get so mad! It took me a few years to realize, it’s not worth it, at least not for me.

This will be my 3rd Thanksgiving without grains and extra sugar and based on the recipes I have created over the past 2 years, I don’t think I will be missing anything!  I was pregnant last Thanksgiving but my first grain-free Thanksgiving, I actually lost weight! I didn’t even know it was possible but it is when you are not eating all the grain and sugar filled foods, that’s what happens.

I am not here to be the Food Police, choose what you want but be prepared for the consequences.  I am only speaking from experience, wisdom it has taken me years to learn and just as long to even admit. I will not judge you, it is not my place to, but I do want to offer healthier alternatives that make it much easier to eat grain-free this holiday season. As for me, I will still be eating my family favorites but with a grain-free & sugar-free twist. I look forward to actually enjoying my family after the meal instead of crashing on the couch and not sabotaging any of my health and weight loss goals.

About the recipe

It’s pretty easy. My yummy mushroom gravy takes the place of the cream of mushroom stuff out of the can. Have you ever looked at the ingredients??

campbells-condensed-cream-of-mushroom2

I think I will pass on the veggie oils, food starch, wheat flour, MSG and soy, yeah, I’ll pass!  Now, how about those fried onions….

fried onions
Ingredients: Palm Oil, Wheat Flour, Onion(s), Soy Flour, Salt, Dextrose, TBHQ and, Citric Acid In, Propylene Glycol To Protect Color

Again, I think I will pass on all of those ingredients except the onions!  Why not just fry some onions?? Well, that’s what I did. I used expeller pressed coconut oil but you could also use pure lard.

**Remember, the more saturated the fat (coconut oil, butter, lard, etc.), the better it is to use when frying at high temperatures!

For the green beans, I chose to use frozen but you could also use fresh. Don’t go for the canned kind, it won’t be the same… they will be rubbery and you just don’t want to used canned beans unless you can them yourself!  You can prepare this recipe the day in advance and warm it up either in the oven or on top of the stove.  I would prepare the fried onions just before serving.

I hope you enjoy this recipe as part of your Grain-Free and REAL Food Thanksgiving Celebration!

Dairy-Free Version: Use canned coconut milk (be sure to use the kind that only contains coconut milk and water, like THIS one).

Green Bean Casserole with Fried Onions

Serves 8

3 tbsp. salted butter (ghee or bacon drippings)

1/2 small onion, diced

6 oz. mushrooms, chopped finely (food processor)

3 cloves garlic, crushed

1/2 cup chicken stock 

3/4 cup heavy whipping cream

1 tsp salt

1/2 tsp pepper

1/16 tsp. cayenne pepper

2 tsp. arrowroot powder

16 oz. frozen green beans

1 onion, thinly sliced

Coconut oil for frying (expeller pressed)

Directions

Melt butter to large pot. Melt over medium-low heat. Add onion and mushrooms. Cook until tender then add garlic. Cook for another minute then add stock and heavy whipping cream to pot along with salt, pepper and cayenne. Add arrowroot powder, whisking well. Mixture should begin to thicken. Turn to medium-low heat and add frozen green beans and stir until well coated. Cover with lid and cook for 15-20 minutes until green beans are done.

While green beans are cooking, bring oil to 350° F. In a few batches, carefully drop thinly sliced onions into hot oil. Remove when they are very dark brown, but not burned. Drain on paper towel. Right before serving, top green beans with fried onions.

Nutrition: 110 Calories, 9 grams Fat, 6 Net Carbs, 2 grams Protein per serving

about the authorDisclaimer: Some of the links contained in this post are Affiliate Links. If you make a purchase through the links provided, I will receive a small (very small) commission which I will use to buy more ingredients to create more recipes. This is at NO cost to you! I have chosen these products not to receive a commission, but because I think they are the best on the market. These are ingredients and equipment that I actually use.  This commission helps compensate me for my time, and justifies the hours each day that I spend in the kitchen creating recipes, on the computer posting blogs, and sharing helpful information with you. 

By clicking on any of links in my blog, you are helping me continue doing what I LOVE to do!  Also, when purchasing items from Amazon, consider clicking on THIS affiliate link.  Anything you purchase within 24 hours after clicking on THIS link, I will receive a small commission as well. Thanks again for all of your support, it is greatly appreciated! More great recipes to come!

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Comments

  1. says

    I just ordered the kindle version and wanted to ask u if I could make the stuffing bread early..dry then vac seal and freeze and then get it out to make the stuffing on wed. I’m making the pound cake tomm! :)

  2. Cheryl says

    Just wanted to let you know, I made your recipe for the string bean casserole to “practice ” for thanksgiving and my dh said “this is better than the Campbell’s fake type of casserole” so kudos to you on this great recipe!

  3. Peg says

    Just pre-ordered the spiral-bound book. I really like a “real” book for cookbooks and love the spiral-bound format–it makes it easy to mark fav recipes with stickies and the pages lay flat when making the recipes. I’m looking forward to receiving my new book! Thanks Melissa.

    • says

      Peggy, use whatever dairy free substitues you prefer. Coconut milk would be my choice but you may prefer something else. I would use the thick part of the can to get the extra richness. Hope this helps!

  4. Rachel C says

    You SAVED THANKSGIVING DINNER!!! I have been trying hard to keep my family on the grain free, low carb road for over a year now (low carb only for 2 yrs before that), despite much resistance from friends and family alike. Last year for Thanksgiving we decided to just splurge for the day…which led to the weekend, then the next week because we had to finish the leftovers. This year I really wanted to find some recipes that would replace our old favorites so that we could enjoy the meal without feeling guilty.

    I did not plan ahead because my daughter has been VERY sick, like 3 ER visits in 8 days sick, and I just did not have the time. So, Wednesday afternoon as I was at work looking through your cookbooks ( I work in a daycare and it was naptime ;-)), I decided we’d try the Cornbread Dressing and the Real-Deal Cranberry Sauce from the new cookbook, and the Butternut-Sweet Potato Souffle and Pumpkin Pie with Pecan Shortbread Crust from the first book.

    I admit that my hopes were not that high, because Thanksgiving Dinner has always been my favorite meal of the year, and I did not really think it possible to replace our favorite recipes with things that would still taste similar and be good for us too. Well, I was COMPLETELY BLOWN AWAY!!! I had no idea that I would ever be able to enjoy a grain free “Cornbread” Dressing that was similar enough to my favorite dish ever, but your recipe was incredible!! But the show stealer was the Butternut-Sweet Potato Souffle!! My best friend, who hates all things squash and all sweet potatoes except those drenched in brown sugar and butter and corn syrup, absolutely LOVED this and would have never guessed the main ingredient was squash!! My son (6yrs) has asked for the leftovers over and over and has already asked me to make it again. He and my husband preferred the Souffle to the Pumpkin Pie, which I thought was funny.

    My point is simply that I am thankful for YOU. I do not know you but your name is used frequently in my home as my family requests one of your recipes or I tell them what we’re going to be trying next. I appreciate your hard work and your culinary abilities. I certainly am lacking in the culinary abilities, but I can follow a recipe!! Thanks so much for what you do!!

    • says

      Rachel, thank you so much for sharing (I just shared your comment on Facebook… hope you don’t mind). Creating grain-free recipes is not only rewarding to me but FUN in a very “Nerdy” kind of way! ;-) I am so happy that my recipes allowed you to enjoy a traditional Thanksgiving meal! Thanks again for your kind words… I will keep at if only because people like you are so kind and are enjoyng my recipes!

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