Green bean casserole is back! And thanks to our Slow Roasted Garlic, it's better than ever! We use coconut milk for the sauce, so this update is also gluten free, grain free, and dairy free. We won't tell your guests it's healthy if you don't! (Let's just let them ohh and ahh about how it's the best green bean casserole they've ever tasted.)
What you need
1 can of full-fat coconut milk, chilled overnight
1 pound green beans, trimmed and halved
1 can (14oz) quartered artichoke hearts, drained
2 tablespoons Tessemae’s Zesty Ranch
1/2 yellow onion, finely chopped
coarse salt and ground black pepper
8 ounces cremini mushrooms, sliced
3 tablespoons Tessemae’s Slow Roasted Garlic
¼ cup freshly grated Parmigiano Reggiano cheese (optional)
What to do
- Heat your oven to 375. First, chill the coconut milk: The coconut cream will rise to the top and harden; the water will sink to the bottom. Scoop the cream off of the top into a cup and discard the water (or use for another purpose.) Next blanch the green beans: Cook them for 1 minute in boiling salted water, then drain and shock in ice water. Drain and pat dry.
- Place the drained artichoke hearts on a double layer of paper towel and squeeze them dry.
- In a large skillet, heat the Zesty Ranch over medium. Add the onion and season with salt and pepper. Cook, stirring, until tender. Stir in the mushrooms and cook until tender. Stir in the artichoke hearts, coconut cream and Slow Roasted Garlic until heated through. Stir in the green beans and adjust seasoning with salt and pepper.
- Brush a 2 quart (8x8) baking dish with a little Zesty Ranch. Transfer the mixture to the dish. Top with the parm, if using. Bake until bubbly and browned, about 15 minutes.