Believe it or not, Thanksgiving is right around the corner! And if you’re crazy about good food like we are, you’ve probably been planning your menu since July. We love the Thanksgiving classics: stuffing, cranberry sauce, pumpkin pie, and of course, green bean casserole. But many of these dishes are traditionally made with ingredients that we don’t love. Enter our Chef Kathy, who took the classic green bean casserole and majorly improved it by using healthy, fresh, farm ingredients.
Rustic Green Bean Casserole
from the Redmond Heritage Farms Kitchen
- 3 slices Beeler’s bacon, thinly sliced
- 1/4 lb fresh mushrooms
- 1 1/2 lb fresh green beans
- 1 container Pacific brand cream of mushroom soup (only 8 ingredients, made with creme fraiche!)
- 1/2 shallot, thinly sliced
- 1 cup Redmond Heritage Farms chicken bone broth
- 3 cloves garlic, minced
- 2 boxes Awesome Foods brand red onion rings
- 4 sprigs fresh thyme
- 2 Tbs grass-fed butter (we love Kerrygold brand!)
- 2 Tbs organic sour cream
- 1/3 cup Straus organic whipping cream
- 1/2 tsp black pepper
- Real Salt to taste
- Preheat the oven to 350 degrees. In a large saucepan, render the bacon and set aside. Add the butter to the pan and melt. Add the shallots and garlic and sweat them in the butter. Add the thyme and black pepper and stir. Add the mushrooms and cook until soft, then add the chicken bone broth to deglaze the pan.
- Add green beans and cover. Cook 2-5 minutes or until they are soft.
- In a separate bowl, mix cream of mushroom, cream, and sour cream. Pour onto green beans and cook until bubbling. Pour into a baking dish and cook until golden brown and bubbling, about 15 minutes. Raise the oven temperature to 425 degrees. Remove the pan from the oven and add the onions around the edge of the dish and place back in the oven for 5-10 minutes or until the onions are browned and crispy. Enjoy!