Paleo Cast Iron Skillet Green Bean Casserole
12 oz trimmed green beans
1/2 tsp salt
1/8 tsp black pepper
1 tbsp olive oil
3 cups homemade Creamy Mushroom Soup
1 yellow onion
1 tbsp arrowroot flour
1 tbsp garlic ghee (or oil of choice)
Prepare creamy mushroom soup and set aside.
Preheat oven to 375 degrees F.
On a lined baking sheet, place trimmed, washed, and dried green beans.
Drizzle olive oil, salt, and pepper on green beans and toss until coated evenly.
Place in oven for 25-30 minutes or until cooked through and slightly browned.
Meanwhile, slice one yellow onion lengthwise finely.
Place 1 tbsp garlic ghee on a cast iron skillet on medium-high heat.
Add sliced yellow onions, paprika, arrowroot flour, and a pinch of salt to cast iron skillet.
Saute on medium-high for several minutes. Onions should be dark brown/caramelized and should be crispy from the arrowroot flour when they are done.
Remove onions on a plate. Set aside.
Remove green beans from oven.
Pour 3 cups of creamy mushroom soup into cast iron skillet
Dump green beans from baking sheet into cast iron skillet.
Make sure they’re coated well with soup.
Place in oven again for 15 minutes at 375 degrees F until bubbly and hot.
Remove skillet from oven. Top with pan fried onions.
Serve warm and enjoy!