Green Bean Casserole

This week's korKitchen recipe comes to you from our friends at Nutritional Wisdom!


Onion topping:

1 tbsp. grapeseed oil

1 large onion, thinly sliced

1/2 cup ground almond meal/flour

Sauce & green beans:

2 cups water

2/3 cups soaked cashews

Pinch grated nutmeg

1 tbsp. grapeseed oil

1 small onion, finely chopped

1/2 pound mushrooms, trimmed and sliced (3 cups)

1 clove garlic, finely chopped

1 teaspoon sea salt, to taste

1/2 teaspoon freshly ground pepper, to taste

1 12-ounce package frozen green beans, or 12 oz. fresh – trimmed and blanched


To make onion topping: Heat oil in a large nonstick skillet over low heat. Add sliced onion and cook, stirring occasionally, until very tender and golden, about 20-30 minutes. Set aside.

Meanwhile, preheat oven to 350F. Spread almond meal/flour on a baking sheet and toast, stirring once, until lightly browned, 5 to 8 minutes. Set aside.

To make sauce: Combine water, cashews, and nutmeg in a blender and process until very smooth. Poor into a medium saucepan and bring to a low boil over medium-high heat, stirring occasionally. Once it starts to boil, reduce heat immediately to low and continue stirring until the sauce is thick. Remove from heat.

Meanwhile, heat oil in a large skillet over medium heat. Add chopped onion and cook, stirring often, until golden, 8-10 minutes. Add mushrooms and garlic and cook, stirring, until tender, 5-6 minutes. When veggies are cooked, add the thickened cashew sauce and stir into the veggies. Add salt and pepper to taste.

To assemble and bake casserole: Preheat oven to 425 degrees F. Spread green beans evenly over the bottom of a shallow 2-quart baking dish and pour the sauce over the top. Toss together the reserved onions and toasted almond meal/flour in a small bowl and spread over the beans. Bake until bubbling, 18 to 25 minutes

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