06 Jan Green bean Casserole
Every time I make a version of this recipe my husband (aka Dr. Kremer) raves about how it is his favorite. Unfortunately when cooking I have this horrible habit of just kind of throwing stuff together making it really hard to recreate my masterpieces. SO when making this recipe the last time around I made it a point to make careful notes of everything being tossed in. Upon digging in, my husband once again exclaimed that THIS is his favorite! Which works out just great because now I can recreate this deliciousness time and time again, and so can you!
- 1 tbs coconut oil
- ½ teaspoon fennel seeds
- 1.5 tsp dry mustard powder
- 1.5 tsp dried sage
- 1 tsp ground black pepper
- 1 tsp red pepper flakes
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 tsp salt
- 1 head cauliflower, riced
- 1 lb ground meat (turkey or pork tends to work best)
- 4-6 handfuls green beans
- About 2 cups mushrooms, sliced (white or crimini both work)
- About 1/2 medium sized onion, thinly sliced (white or red both work)
- Preheat oven to 350
- Rice cauliflower (I use my food processor. Trader Joes sells riced cauliflower in their freezer section which I also have on hand at all times for last minute dinners.).
- Mix all seasonings into meat along with 1 egg and cauliflower.
- Add about 1/2 tbs coconut oil to a dutch oven or cast iron skillet. Add green beans and cook on medium heat about 5 minutes stirring frequently.
- Top green beans with cauliflower meat mixture.
- Cover (tin foil works if you don’t have a cover for your skillet) and bake about 45 minutes.
- In about 1/2 tbs oil, add onions and mushrooms. Cook stirring frequently about 5-8 minutes until onion is translucent and just starts to brown.
- Add onions/mushrooms to green bean casserole and bake another 5-10 minutes, uncovered.