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Best Paleo Green Bean Casserole

The Best Paleo Green Bean Casserole [1]


I am gonna shoot straight with you, I’m REAL picky when it comes to green bean casserole. And I don’t mess around with some of the gluten free cream of mushroom soups out there. You’ll get a cart full of side eye if we’re ever together shopping for Thanksgiving fixins and you try to pull that one on me.


What I will tell you is that if you are gonna go to the trouble of making green bean casserole, really go for it and make it memorable. It’s not that hard once you’ve made it from scratch a few times and you’ll be so glad you did. Plus you can let the rest of your family eat that slop they’ve been swearing by for years and you can save the best part for yourself. Oops, I let a little Grinch slip out.


This recipe is actually from my first cookbook, Down South Paleo [1], and I still use this as my go to Green Bean Casserole recipe! It tastes way better than family drama at the Thanksgiving table and won’t give you the reflux Uncle Jim Bob will have later either.


The Best Paleo Green Bean Casserole

Preparation 00:10
Cook Time 00:45
Total Time 0:55
Serves 8     adjust servings [2]

 

Ingredients

  • For the Soup
  • 1 pound white button mushrooms, chopped
  • 1 onion, diced
  • 2 tablespoons olive or avocado oil
  • 4 cups organic beef broth or homemade
  • 1 tablespoon herbs de Provence
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried parsley
  • 1/4 cup full fat coconut milk (canned)
  • 3-4 tablespoons arrowroot, tapioca or cassava flour
  • 1 pound French green beans, trimmed and steamed
  • -----------
  • For the Fried Onions
  • 1 onion, thinly sliced
  • 1/4 cup full fat coconut milk (canned)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup arrowroot flour, tapioca starch or cassava flour
  • 1/2 cup potato starch
  • 1/4 cup cooking fat (olive, avocado, lard, ghee)

Instructions

  1. Preheat the oven to 350F. To make the casserole, in a large stockpot, saute the mushrooms and diced onion in the olive oil over high heat for about 5 minutes, covered. Remove the lid and allow teh veggies to cook for another 5 minutes. 
  2. Add the broth and seasonings and bring to a boil. Lower the heat and simmer for 10 minutes. Remove from the heat and puree the soup in a blender, adding in the coconut milk at this time. Once the ingredients are well blended, return it back to the stockpot and raise the heat to high. In a small bowl, make a slurry with 1/4 cup of the soup mixture and the flour. Stir to combine then return the slurry to the stockpot. 
  3. Bring the soup to a simmer for 5 minutes while you transfer your steamed green beans to a casserole dish. Ladle 4 cups of the mushroom soup over the green beans and bake for 30 minutes. You will have a little ofthe soup left over and can eat it as a soup or use it as a gravy. 
  4. To make the onion topping while the casserole bakes, place the sliced onion in a large zip-top bag. Pour the coconut milk into the bag, seal the top and shake to coat the onion. Next sprinkle in the seasonings, flour and starch. Seal the top and shake again to coat the onion slices with flour.
  5. In a skillet heat the cooking fat over high heat and fry the onion slices until nicely browned, about 8 minutes, stirring and flipping them to brown all sides. Once the casserole has baked for 30 minutes, remove the dish from the oven and top with browned onions. Return the casserole to the oven once again and bake for additional 10 minutes. Serve warm.

Recipe Notes

 

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