Creamy Green Bean Canna-Casserole

This little side dish will put any turkey meal to shame! Today we are whipping up Creamy Green Bean Canna-Casserole.

I guarantee you that you haven’t had green bean casserole until you’ve had our creamy green bean canna-casserole from scratch!

• no cans of soup
• using only fresh beans
• real, homemade gravy
• homemade fried onions

Make sure you use fresh beans and not canned beans so that you can the most flavour and texture out of this dish.

How to Make Green Bean Casserole

1. Fry the Onions: after you’ve cut up your onions in slices, coat them in flour, egg, milk and breadcrumbs – then bake.
2. Blanch the Beans; rinse, trim & halve them and then blanch them.
3. Make the Gravy – using cannabutter, chopped mushrooms and a little salt, pepper and garlic – mix it all up with flour and create your own gravy from scratch!

What’s So Good About This Dish?

Green bean casserole is rich, heavy, buttery and the perfect comfort food.

Paired with any festive dish like chicken, fish, turkey or ham – green beans just go with everything!

While covered in thick, creamy ingredients, there’s still a little health in there somewhere – so just go with that, and enjoy eating them without any guilt.

Ingredients For This Recipe:

It’s a relatively easy recipe based on simple, pure and real ingredients.

You will need:

• fresh green beans
• cannabutter
• salt & pepper
• flour
• mushrooms
• garlic
• half & half
• chicken broth

How Do I Make Cannabutter?

Can’t I just sprinkle some weed inside and call it a day?

Nope! You can not. Follow our step-by-step instructions on how to properly decarb and create cannabutter.

Make a double batch and freeze your weed butter into ice cube trays for a later day and edible inspiration.

Here’s How to Make Cannabutter:

Steph Van De Ven

Cannabis Butter (Cannabutter)

4.68 from 34 votes

A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 45 minutes mins

Servings: 1 Cup

Cuisine: European

Calories: 1628

Ingredients Method Video Notes

Ingredients

  

• 1/4 to 1/2 Ounce Cannabis 
• 1 cup Butter

Method

 

1. Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
2. Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
3. Grind your dry cannabis or chop it till fine.
4. Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
5. Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
6. Strain your butter through a cheesecloth.
7. Cool down
8. Now you can use the Cannabis Butter (Cannabutter)

Video

Notes

If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.

The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.

The Recipe: Creamy Green Bean Canna-Casserole

Steph Van De Ven

Creamy Green Bean Canna-Casserole

The perfect, thick, rich creamy green bean casserole with cannabutter.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Course: Side Dish

Ingredients Method

Ingredients

  

Fried Onions

• 1 large onion
• 1/2 cup all-purpose flour
• 3/4 cup panko bread crumbs
• 1/2 tsp salt & pepper each
• 1 large egg
• 1 tbsp milk

Green Bean Casserole

• 1 tbsp and 1 tsp salt divided
• 1 lb fresh green beans trimmed,halved.
• 4-6 tbsp unsalted cannabutter
• 8 oz mushrooms cut into halves
• 1/2 tsp ground black pepper
• 2 cloves garlic minced
• 2 tbsp all-purpose flour
• 3/4 cup chicken broth
• 1 1/4 cups half & half

Method

 

1. Preheat the oven to 475°F (246°C). Line a large baking sheet with parchment paper
2. Thinly slice the onion. Pour flour in one small bowl, Panko + salt + pepper into a medium bowl, and whisk the egg and milk together in another small bowl. To bread the onion slices, you’ll want to use one hand for dry and one hand for wet. It helps things move a little quicker and easier. First, dip a few slices into the flour. Then into the egg mixture. And finally, give them a nice dunk into the Panko and coat them well. Place onto baking sheet. Repeat with the rest of the onions

   bake about 25 minutes or until golden brown.
3. Reduce oven to 400°F (204°C).
4. Bring a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the beans and blanch for 5 minutes. Drain and immediately place into a large bowl filled with ice water to stop the cooking process. Drain again and set aside.
5. Over medium-high heat, melt the cannabutter in a large 10 – 12 inch ovenproof skillet. Add the mushrooms, 1 teaspoon salt, and the pepper. Cook, stirring occasionally, until the mushrooms begin to give off some of their moisture– about 5 minutes. Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture. Add the chicken broth and simmer for 3 minutes. Decrease the heat to medium-low and add the half-and-half. Stirring occasionally, cook until the mixture is thick– about 10 minutes or maybe more if you prefer a thicker sauce.
6. Remove from the heat and add 1/4 of the onions and all of the green beans. Give it a nice stir, combining the sauce and beans. Top with remaining onions and bake until bubbly, about 10-15 minutes. Remove from the oven and enjoy.

If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

For more recipes like this one, check out our recipe index here.

And if you love how-to-videos, our YouTube channel has everything you need.

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