For most people the holidays wouldn’t be complete without Green Bean Casserole. I have say that I never really liked Green Bean Casserole, but ever since I discovered my love for onions this summer I decided to try my hand at a Paleo Green Bean Casserole. I ended up using fresh green beans from my weekly CSA (Community Supported Agriculture) and making a dairy free version of cream of mushroom soup. The arrowroot powder is great grain free starch to help thicken the homemade cream of mushroom soup without adding too many carbs. When boiling your green beans, you’ll want to cook them to your desired doneness. If you like your green beans to be very tender cook them longer because they won’t soften much as the casserole cooks in the oven.
I decided to skip the usual fried onion straws and top the casserole with freshly sauteed onions. Perfect!
