This casserole brings back memories not only of Thanksgiving green bean casserole, but also of a lovely little dish that my mom used to make called Tater Tot Casserole. Remember it? I know that many of you do! It had tater tots, canned mushroom soup, and ground beef and was the only way my mom could get me to eat green beans! I was not a veggie lover as a kid. I was an “earth-toned eater,” my parents used to say. Since then, I’ve gotten over my veggie-phobia and created this gussied-up version of the classic with the addition of pearl onions and fried shallots, making it a modern-day comfort food. The crispy shallots really make this dish, so be sure to cook plenty!
BEEF INGREDIENTS
2 TBSP coconut oil
1/3 cup chopped yellow onion
1½ pounds ground beef
2 cloves garlic, minced
Sea salt to taste
Freshly ground black pepper to taste
SAUCE INGREDIENTS
1 TBSP coconut oil
8 ounces white button mushrooms, sliced
1 cup chicken broth
Sea salt to taste
Freshly ground black pepper to taste
1 TBSP arrowroot starch
¾ cup coconut milk
ADD-INS
1 pound frozen green beans
1 cup pearl onions (outer skins removed)
FOR SERVING DAY
3 TBSP coconut oil
3 large shallots, thinly sliced
Serves 4
Prep Day:
In a large skillet over medium heat, melt 2 TBSP coconut oil.
Add the onion, and sauté until softened, about 3 minutes.
Add the ground beef, garlic, sea salt, and pepper. Brown the beef, stirring occasionally, for 6 minutes.
Transfer the beef mixture to a large bowl, and set it aside.
To make the sauce, add 1 TBSP coconut oil to the same skillet.
Add the mushrooms, and cook them until they are browned and the liquid has evaporated, about 8 minutes, stirring occasionally.
Turn up the heat to medium-high, and slowly whisk in the chicken broth, making sure to scrape the delectable brown bits off the bottom of the pan.
Add sea salt and pepper, and bring the mixture to a simmer for 1 minute.
In a small bowl, whisk the arrowroot starch into the coconut milk. Slowly add this mixture to the simmering broth, whisking as you pour it in.
Bring the liquid just to a simmer, and remove the pan from the heat.
In the large bowl with the beef, add the sauce, green beans, and pearl onions. Stir to combine.
Place the entire mixture in a 2-quart casserole dish, cover it, and refrigerate it to let it cool completely.
Once cooled, seal the dish with a lid or plastic wrap. If using plastic wrap, also cover it with foil, and freeze until needed.
