Unlike many traditional thanksgiving dinners, ours didn’t normally contain this classic casserole. My mom couldn’t eat anything that had condensed soup because MSG gives her really bad migraines. I think the first time I had it was at a potluck. Since then I have always made a homemade version for our feast. I think it is even better than the canned soup version. It is also very tasty with mushrooms. Add some sliced mushrooms to the bacon fat and cook down for a few minutes before adding the almond milk, if you want.
- 1 lb. fresh green beans, trimmed and cut into 2-2 ½ inch pieces
- 1 large onion (or 2 medium onions)
- ½ c. almond flour
- 4-6 slices bacon
- 2 c. unsweetened original almond or coconut milk
- 2 Tbs. arrowroot powder
- ¼ tsp. nutmeg
- Salt, to taste
- Pepper, to taste
- Blanch the green beans in boiling salted water until tender. Remove them from the water and place in a bowl filled with ice water to stop the cooking. Alternatively you could drain the pot and run cold water over the beans until they are cool.
- Preheat the oven to 475F. Slice the onion and toss with the almond flour and about a teaspoon of salt. Spread in a single layer on a baking sheet and baking until golden brown, tossing every 10 minutes. About 30 minutes total.
- Cut the bacon slices into thirds and fry them in the bottom of a saucepan until crisp. Remove the bacon from the saucepan and set it aside to drain.
- Add 1 ½ c. of milk to the bacon fat and heat to a simmer. Mix the arrowroot starch with the remaining ½ c. milk and mix until smooth to create a “slurry. Add the slurry to the simmering milk and whisk. Continue to simmer until the sauce is thickened. Add the nutmeg and salt to taste.
- Mix the green beans, 1/3 of the onions, and the sauce and scoop into your desired casserole dish. Top with the remaining onions and the bacon. Bake at 350F until hot and bubbly.