Phase 2 Green Bean Casserole

Phase 2 Green Bean Casserole



  • 1 tsp. avocado oil (or any oil of choice)
  • 1 large onion (chopped)
  • 10 oz mushrooms (sliced)
  • 2 lb green beans (cut in half, making shorter pieces)
  • 3 cup Homemade cream of mushroom soup (made with chicken broth and almond milk) 


  • 1/2 cup almond flour or 1/4 cup flaxseed, ground
  • 2 tbsp dried minced onions


  1. Preheat the oven to 375 degrees F.
  2. Saute the mushrooms & onions: In a skillet over medium heat, saute the onions and mushrooms in avocado oil for about 7-10 minutes, until lightly browned. Remove from heat.
  3. Cook the green beans: Cook the green beans either in the microwave or on the stove until they are crisp-tender. For the microwave, place the green beans in a large bowl with 1/2 cup water and nuke, stirring at 2 minute intervals, until done (about 6-8 minutes total). For the stove, boil the green beans covered in water for 3-5 minutes.
  4. Assemble the casserole: Place the cooked green beans, mushroom/onion mixture, and cream of mushroom soup into a glass or ceramic 3-quart casserole dish. Stir together until well combined.
  5. Make the topping: In a small bowl, stir together the almond flour or flaxseed, and dried minced onions. Stir in the avocado oil until crumbly. Crumble the topping over the casserole.
  6. Bake: Bake for 18-20 minutes, until the topping is golden.
1 Comment
  • Tray
    Posted at 03:08h, 23 August

    I’m thinking of trying this recipe this weekend. I’m so excited! Thanks for sharing!