"NO CANS ALLOWED" Green Bean Casserole

NO CANS ALLOWED! Mama is SERIOUS!
I was getting tired of tasting the metal undertone of condensed can soups in one of my favorite dishes at most holiday dinners! So I researched quite a few recipe's and we fine tuned one that fit OUR tastes. 
I would like to now share this SUPER YUMMY recipe with you all! Enjoy!



1 1/2  lbs of Fresh or Frozen green beans

1 cup Cubed Pancetta or crumbled baked Bacon
1 Large onion, diced
1 Clove of garlic, minced
12 oz of your favorite type of Mushrooms. Diced
2 TBS Olive Oil (For saute)

1 1/2 cups Heavy Cream
1/2 cup Chicken Broth
1/4 cup Coconut flour (or..whatever flour you want to use..)
1 cup Shredded White Cheddar Cheese
1/2 cup Grated Parmesan

French Fried onions


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1. Preheat the oven to 350 degrees F.
2. In a large skillet, Fry Pancetta over medium-high heat until crispy. Add 1 TBS olive oil and the onions and cook until translucent, about 4-5 minutes. Add the mushrooms and garlic and cook for another 4-5 minutes until the mushrooms are soft. Carefully scoop the saute mixture out, leaving the oil in pan, and transfer the mixture to mixing bowl.
3. Add remaining 1 TBS Olive oil and whisk in the flour. Once combined, continue whisking for another 2 minutes until the mixture is slightly darker in color. Add the heavy cream and chicken broth while constantly whisking to prevent lumps. Once slightly thickened, add the Cheddar cheese and whisk until melted and combined. 
4. Now add the saute mixture along with salt and pepper to taste. Let the sauce simmer for a couple of minutes, then add the green beans. Stir to combine.
5. Pour the bean mixture into a 9x13 casserole dish and sprinkle the French fried onions  and Grated Parmesan over top of the mixture. Bake covered in tinfoil for 30 minutes, remove tinfoil and bake for another 10 minutes. 

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