Sunday, November 20, 2011

Green Bean Casserole (SCD)

The infamous Green Bean Casserole, SCD style. For my topping I use Herbes De Provence (Morten and Bassett brand). It is a  mix of marjoram, rosemary, sage, savory, thyme, lavender, basil, parsley and sometimes fennel, chervil and garlic. If you can't find Herbes de Provence, than a combination of three or more of those herbs would work nicely. This recipe is for 4 to 5 people, you may need to double it.

Green Bean Casserole

2 cups Finely Diced Onions to make Crispy Onions
8 oz package Button Style Mushrooms, sliced
2 TBSP Oil or Butter
1 cup Yogurt or Yogurt Cream (SCD yogurt made from half and half)
Salt and Pepper to taste
10 oz package frozen cut Green Beans

1/2 cup Almond Flour
1 teaspoon Herbes de Provence
1/2 teaspoon Paprika
Salt to taste

Make a batch of Crispy Onions. You can do this a few days before and refrigerate until use.

Preheat oven to 350 degrees.

Slice Mushrooms. Heat oil or butter in a frying pan and saute mushrooms to desired doneness. In a medium mixing bowl combine yogurt, onions, and mushrooms. Season to taste. Add green beans and mix. Pour into a small casserole dish. Combine topping ingredients in a small mixing bowl, sprinkle on casserole. Bake 30 to 40 minutes.

1 comment:

  1. A true holiday classic !! Thank you for posting and reminding me how good this recipe is. It was center stage on my Thanksgiving table.

    Gretta Hewson
    Why not see Ford 7.3 Injectors