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Thanksgiving Green Bean Casserole Recipe

With a savory Picnik Creamer base


There are several dishes that upon just hearing their name conjure images of family around the dinner table being warmed by the fire with holiday season in full swing...herb stuffing, whole roasted turkey, cranberry sauce, and of course, green bean casserole.

 

While the magic of Thanksgiving includes guilt-free indulgence in your favorite holidays dishes, it can also be a time of "too full," "too tired," and "must nap now," post indulgence. But not this year.

 

This year, we are offering a wide selection of whole food, gluten-free Thanksgiving sides made with better-for-you ingredients at our Picnik Burnet restaurant.

 

And for those of you who don't live in or around the Austin area, we didn't want to leave you out. Our make-at-home gluten-free pumpkin pie has been a fan favorite for several years now, and today, we're adding to the roundup.

 

Introducing a Green Bean Casserole recipe made with our functional butter coffee creamer boasting health supportive ingredients like MCT oil, whey protein, and grass-fed butter.

 

And without much further ado, here's how to make this delectable Thanksgiving dish.

 

Green Bean Casserole

 

 Serves 6 - 8

 

Ingredients:

 

  • 1 cup yellow onion, julienned
  • 2 tbsp garlic, chopped
  • 1 cup baby portabella mushrooms or cremini mushrooms, sliced
  • 1 cup shitake mushrooms, julienned (stems removed and discarded)
  • 3 tbsp avocado oil
  • 4 tbsp tapioca starch
  • 1 tsp thyme, chopped
  • 1 tsp rosemary, chopped
  • 3 tbsp raw apple cider vinegar
  • 2 cups Picnik butter coffee creamer
  • 6 cups fresh green beans, cut into 1 to 2 inch pieces, blanched and drained and dry
  • 1 tbsp nutritional yeast
  • 2 tsp sea salt
  • 1 tsp black pepper, freshly ground

Topping:

  • 1 ½ cups almond flour
  • ½ cup nutritional yeast

 

Directions: 

  1. Start by preheating an oven to 375F degrees and preparing an 8x8 baking dish
  2. Next, working in a medium sauce pot, add avocado oil and place pot over medium high heat.
  3. Once the oil begins to simmer, add the onions and salt and allow the onions to begin to sweat and soften.
  4. As the onions begin to caramelize, add the mushrooms and continue to sauté. The mushrooms will begin to release liquid. Be sure to cook the mushrooms until the liquid has evaporated.
  5. Once the mushrooms are cooked, sprinkle in the tapioca starch and stir to combine.
  6. Next, add the apple cider vinegar and use it to deglaze the bottom of the pot.
  7. Add the Picnik coffee creamer and stir to combine.
  8. Continue to stir the mixture while bringing it to a boil. This will allow the mixture to become thick.
  9. Once the mixture is thick, add the thyme, rosemary, black pepper, and blanched green beans and stir to combine. Remove from the heat.
  10. Pour the mixture into the prepared 8x8 baking sheet. Set aside.
  11. Working in a small bowl, mix together the almond flour and nutritional yeast.
  12. Sprinkle the almond flour mixture over the top of the green bean mixture.
  13. Place the casserole in the oven and bake for 10 to 15 minutes to brown the almond flour.

 

Enjoy and Happy Holidays from all of us at Picnik!

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