Directions

1. Wash and trim 2 lbs. of fresh green beans. Cut the beans into halves or thirds. 

2. Blanch the beans for best consistency: Bring a pot of water to a boil. Once the water is boiling, add the green beans and boil for 3 minutes. After 3 minutes, pour the beans in a strainer rinse with cold water, and let sit to drain. 

3. Once beans are drained, place them in a 9×13 inch casserole dish.

4. Mince cloves of garlic and chop onion. 

5. Heat a skillet to medium and add 1 Tbsp. of butter. Once the butter melts, add the garlic and onions. Sauté for 2-3 minutes, stirring often. After sautéing, add them to the green beans in the casserole dish.

Create a roux/mushroom soup

1. Cut the button of mushrooms into small pieces.

2. Heat 1 Tbsp. of butter in a skillet.

3. Add the chopped mushrooms along with a pinch of salt and pepper. Saute for 5-8 minutes, stirring often. When the mushrooms have cooked down, pour them into a small bowl and set aside.

4. Make Roux: Reduce skillet heat to medium-low and add 2 more Tbsp. of butter. Once the butter is melted add 3 Tbsp. of flour. Stir the flour into the melted butter. Slowly add 1 cup of chicken broth to the skillet and stir constantly using a whisk. The mixture will look chunky at this point. Add 1/2 C of coconut evaporated milk/full-fat raw milk and continue to stir. Add 1/2 tsp. Worcestershire sauce, 1 tsp. garlic powder, and 1/4 tsp. salt and pepper to the skillet. Continue to stir until the mixture becomes creamy and thickened. 

5. Add the chopped mushrooms and mix into the roux.

6. Pour the homemade cream of mushroom soup into the casserole dish over the green beans. Stir all of the ingredients together until completely coated.

7. Bake at 350° for 25 minutes.

8. After 25 minutes, layer French fried onions over the top of the casserole. Bake for an additional 10 minutes.

9. The casserole should be hot and bubbly. Remove from the oven and allow to cool slightly before serving.