2 lbs fresh raw green beans, ends removed and quartered
12 oz Pacific Organic Cream of Mushroom Soup
3 tbsp ghee
1½ yellow onion. sliced
¼ cup tapioca flour
1 cup full fat coconut milk, divided
salt and pepper to taste
Instructions
Preheat oven to 375 and add the green beans, ½ sliced onion, cream of mushroom soup, ½ cup coconut milk and salt and pepper to a casserole dish. Mix well and set aside.
Place the whole sliced onion in a bowl and cover with the remaining ½ cup milk. Add the tapioca to a separate bowl.
Place a skillet on the stove over medium high heat and add the ghee. Once the skillet is hot, dip the onions that are in the coconut milk in the flour and place in the skillet to fry. Fry onions on both sides until they turn golden brown. You may have to do 2-3 batches depending on how big your skillet is. Add the fried onions on top of the green bean mixture in the casserole dish.
Bake for 30 minutes.
Enjoy!
Notes
Use tongs to grab the sliced onions out of the coconut milk, let the milk run off the onions then dip in the flour.
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2017/11/13/paleo-green-bean-casserole/