Green Bean Casserole
In a sauce pan add the butter and flour. When the butter melts, carefully stir the flour around. You are making a thickener for your sauce. Then slowly add the whipping cream. Keep stirring while you add it. Doing this will keep your sauce from getting lumpy. Add the Bragg’s Aminos and a bit of sea salt and grated pepper. Cook the sauce, stirring fairly frequently on medium high. You want the sauce to bubble and begin to thicken. While the sauce is cooking you can cook the mushrooms.
Cut half of the mushrooms into small dice. The other half you can leave as slices. Sauté the mushroom mixture in the butter until it begins to brown the mushrooms on the edges.
Assembly:
Put the green beans in a 9-by-13-inch ovenproof pan.
Add the mushroom mixture on top and stir them up.
When the sauce has thickened, taste it to see if you want to add the cayenne or even a little more salt and pepper. Sprinkle any extra seasonings over the top of the bean/mushroom mixture. Stir to mix it up.
Bake in your oven for 20 to 30 minutes at 350 degrees. Top with the crispy shallots before you serve.
If you are making this for a holiday dinner you can bake it a day ahead of time and just reheat it or you can put the assembled casserole in the refrigerator covered. Then take it out and bake it the day of but keep in mind it will be very cold so it might take a bit longer to heat up. Add 10 minutes to cooking time. Keep the shallots in an airtight baggie or container.
The casserole heats up very well as a leftover option, too.
Enjoy!
Cheers,
Zola
