The Best Paleo Green Bean Casserole will shock you that it has zero grain or gluten! Find out how to make it in your home below!
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, 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
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 1x
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
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Any ideas on how this can be made ahead? Maybe the soup a day ahead then assemble the day of? I must confess, I loved the green bean casserole mom use to make even though I know now it was full of the yucky stuff! :p So happy to have a healthier version! 😀
Is there anything I could sub for the potato starch?
Cassava flour, tapioca starch
I’m always looking for lighter chicken recipes. This looks like a good one to try.
I’ve been using ground turkey for years. I personally don’t like the taste of ground beef. Turkey will take the flavor of any seasoning you add and it is much lighter than beef. These meatballs look fantastic. Whenever I’m making spaghetti my guys always want meatballs. Pinning!
I love how you prep food. It is just one of the things I have learned from you. This is going on next week’s menu. I prefer the reds and orange for stuffing, and for some reason I like the horizontal cut. I think it is because of the proportion of filling to pepper. Anyway, thanks again. I really appreciate you.
Do you think the onions could be made ahead, perhaps even a day ahead? And maybe reheated on a sheet pan to crisp up again? I have too much going on on the day of Thanksgiving with 10 people. I want to get as much done as possible ahead of time. Thank you! By the way, the mushroom soup recipe is a great grain and gluten free way to make it!
I would make the casserole in advance but not the fried onions. I’d save those for the day of.
hanks! My fiancé is an amazing cook but me, not so much! I made this today for dinner so he didn’t have to cook. It was great! Easy enough for this inexperienced cook and tasty enough for his experienced taste buds! I added A super reduced balasmic on top since we use it for Caprese salad and it baked onto The chicken really well. This recipe is a keeper! Any idea for a balsamic Like sauce to go with it?