A holiday side-dish classic!
Showing up to a holiday dinner empty handed is never a good idea. Why not show up with a healthy version of a holiday side-dish classic that you can share with everyone, including people with food allergies. This green bean casserole recipe would make a great side for any runner or triathlete trying to stick to a healthy diet.
If you are a triathlete, the only brick you like is going from a bike to a run and not the feeling in your stomach after eating. This recipe uses fresh ingredients without preservatives and you can finish your plate without feeling guilty.
In this green bean casserole recipe we replace the breaded fried onions with fresh onions cooked in an air fryer as well as replace the cream of mushroom soup with fresh sauteed baby bella mushrooms and coconut milk. If you have a gluten or dairy intolerance, this green bean casserole recipe will be a game changer!
Ingredients:
- 12 baby bella mushrooms
- 1 can coconut milk
- 12oz fresh green beans
- Salt & pepper
- 4 cloves of garlic
- 3 white onions
- Olive oil
Instructions:
- Cut mushrooms into ¼ inch pieces
- Add to pan with olive oil and cook until soft
- Add 1 can of coconut milk, garlic, salt and pepper to mushrooms
- Simmer for 20 minutes
- Cut onions into 1 inch pieces and add to air fryer
- Add olive oil, salt and pepper to onions and cook in air fryer at 350 degrees for 25 minutes or until edges are brown
- Make sure to shake and stir onions every 5-10 minutes to cook evenly
- Preheat oven to 350°F
- Add green beans to casserole dish
- Poor mushrooms and milk mix over green beans
- This will be slightly milky but will thicken after being in oven
- Add fried onions on top of everything
- Cook in the oven for 30 minutes covered until green beans are soft enough to pierce with a fork
What is your favorite holiday side dish? Have you ever made a green bean casserole?