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)



  1. Preheat oven to 350
  2. 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.).
  3. Mix all seasonings into meat along with 1 egg and cauliflower.
  4. 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.
  5. Top green beans with cauliflower meat mixture.
  6. Cover (tin foil works if you don’t have a cover for your skillet) and bake about 45 minutes.
  7. 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.
  8. Add onions/mushrooms to green bean casserole and bake another 5-10 minutes, uncovered.


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