Paleo Green Bean Casserole (from scratch)

| Curated Just for You | Test Kitchen Approved |

Serves: 8 | Total Time: 55 minutes

Ingredients

Primal Kitchen Avocado Oil for frying (fill the oil halfway up the sides of your frying vessel) + 4 tbsp

¼ cup + 1 tbsp Cassava Flour

¼ cup Arrowroot Flour

1 tsp salt, divided + extra for seasoning

½ onion, sliced super thin

½ onion, diced

½ cup organic mushrooms (we used shiitake), sliced thin (4 ounces)

3 ¼ cups fresh, organic green beans (about 800 grams)

½ tsp black pepper

2 Jars Primal Kitchen No Dairy Alfredo Sauce or No Dairy Garlic Alfredo Sauce

Heat fryer to 390ºF. We used an Instant Pot and fry basket to shallow fry the onions, but you can use a pot on the stove and measure the temperature with a candy thermometer. Add enough oil to your vessel so it reaches about halfway up the sides of the pot.
Slice half of an onion into thin rings, and cut those rings in half.
In a small bowl, combine 1/4 cup cassava flour, arrowroot flour, and 1/2 tsp salt; toss onion slices in it to coat. Don't fry all at once—fry in batches, depending on the size of your fryer or pot. Fry for 2–3 minutes and flip to fry for another 2–3 minutes.
Remove from oil and place on a paper towel-lined cookie sheet. Season with salt.
Preheat oven to 350 degrees. Boil green beans until tender, about 4–5 minutes, drain, and set aside.
Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Saute mushrooms and diced onions for about 8 minutes or until golden. Season with salt and pepper, and set aside.
In the same skillet, heat 3 tbsp avocado oil. Sprinkle in 1/4 cup cassava flour and whisk for one minute until golden.
Pour Alfredo sauce into the skillet, and whisk for about a minute. Add in the mushroom/onion mix, and whisk. Add in cooked green beans, and turn off the stove.
Pour beans and sauce into a 9 x 13” baking dish. Top with fried onions and bake, uncovered, for 30 minutes. Enjoy!