Today we are continuing our challenge to incorporate coconut oil into all of your favorite Thanksgiving dishes. Green bean casserole isn’t one of the healthiest dishes you will eat on Thanksgiving Day, but we attempted to make it a little more healthy by substituting coconut oil for all of the butter. Plus we made our own french fried onion topping instead of using the store bought kind.
French Fried Onions
3 large onions, sliced into thin rings
2 cups milk
2 cups all-purpose flour
Kelapo coconut oil (for frying)
Soak the onions in the milk for 5 minutes.
Heat the oil in a large skillet or deep fryer.
Take a handful of onions and run them through the flour with a fork to coat.
Fry in batches in the oil, stirring as needed to brown evenly.
Drain on paper towels and season to taste. Store in an air-tight container.
Green Bean Casserole
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
Pinch House Seasoning, recipe follows
1 cup grated Cheddar
Preheat the oven to 350 degrees F.
Melt the coconut oil in a large skillet. Saute the onions and mushrooms in the coconut oil.
Boil green beans in chicken broth for 10 minutes and drain.
Add the green beans, mushroom soup, and House Seasoning, to taste, to the onion mixture. Stir well.
Pour into a greased 1 1/2-quart baking dish. Top with the french fried onions. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months