This creamy, dairy free green bean casserole has only 7 ingredients and will have you feeling like you're missing out on nothing at your holiday celebrations. And nobody else will even notice it's a cleaned up version of this classic side dish.
In an oven safe skillet, cook chopped bacon until it just starts to crisp. Remove and place on a paper towel lined plate. Set aside. Reserve bacon grease in pan.
While the bacon is cooking, prep mushrooms and garlic as noted. Trim green beans if using fresh.
Add arrowroot flour and coconut milk to a jar or bowl and whisk. Set aside.
Heat the same pan you cooked the bacon in over medium heat. Once hot, add mushrooms and cook until they begin to soften, about 2 minutes. Add in minced garlic and mix well with the mushrooms, about 1-2 minutes, until fragrant.
Whisk up the coconut milk mixture again and add to pan, stirring constantly for 2 minutes. The sauce will bubble and thicken, keep stirring to prevent burning. After 2 minutes turn heat off and stir in salt and pepper.
Add green beans to skillet and mix to combine with the sauce. Sprinkle bacon on top.
Transfer to the oven and bake for about 25 minutes, until green beans are tender. Remove, topped with crushed up plantain chips and serve.