Move on over canned green beans and mushroom soup, this creamy, savory and crunchy green bean casserole is made with fresh ingredients for a dish you won’t want to miss on turkey day. It’s also AIP, Paleo and dairy-free!
So, I have a confession. The closest I’ve ever been to eating green bean casserole is seeing it on the French’s fried onion commercials growing up. Yup, green bean casserole is another popular holiday recipe I wasn’t introduced to until this year.
After years of wondering why it seemed to be an obligatory Thanksgiving side dish, I finally decided it was time to create a healthier version of the casserole and see for myself.
But now I understand. Creamy mushroom soup, perfectly crisp green beans, topped with addicting crispy fried onion rings? This recipe is here to stay.
This Paleo green bean casserole is made with wholesome, fresh ingredients for a healthier twist on an old school classic recipe. It’s deliciously creamy, simple to prepare, and completely AIP, Paleo and dairy-free so everyone at your Thanksgiving table can enjoy it!
The ingredients you’ll need to make green bean casserole
Green beans- No canned green beans in this recipe! You can use fresh or frozen green beans here.
Onions and cassava flour
Thinly sliced onions are dipped in coconut milk and cassava flour before frying in coconut oil.
Chicken broth, mushrooms, arrowroot powder, and nutritional yeast
These ingredients create the base for the cream of mushroom soup.
Coconut milk is used in both the soup base and for coating the fried onions. Canned full-fat coconut milk creates the creamiest texture, but you could substitute for another dairy-free milk.
How to make green bean casserole
Making green bean casserole 100% from scratch may sound like a lot of effort, but I promise it’s actually quite simple and comes together in no time! Plus, once you try it, you’ll never want to make it any other way!
To begin, you’ll start by making the cream of mushroom soup
- Heat the coconut oil in a medium saucepan and saute the diced onion, garlic and mushrooms until soft.
2. Add the chicken broth, coconut milk, nutritional yeast, thyme, mace and salt. Stir to combine.
3. Simmer for 5-6 minutes until the liquid begins to reduce and becomes fragrant.
4. Stir in the arrowroot powder and cook for 1-2 more minutes until thick and creamy. Set aside.
5. If using fresh green beans, you’ll want to steam them before baking the casserole. To do this, place the green beans in a pot with a steamer basket and 1-2 inches of water. Cover with a lid and bring to a boil over medium high heat. Lower the heat and steam for 5 minutes. The green beans should be cooked but still crisp.
6. Transfer the green beans to a casserole dish and pour the cream of mushroom soup over the top.
How to make healthy crispy onions rings
If I’m going to make Paleo green bean casserole from scratch, then of course I have to include paleo onion rings! I mean is it even the real deal without those golden, crispy onions on top?!
- First, prepare the onion by removing the ends and slicing into thin rings.
2. Heat 2 Tbs of coconut oil in a frying pan on medium high heat. Prepare a plate with paper towels for the onions to cool.
3. Pour the coconut milk and cassava flour into separate bowls.
4. Coat the onion rings in the cassava flour, dipping in the coconut milk and then repeating with the cassava flour.
5. Carefully drop the onions into the hot oil and fry for 2-3 minutes per side. Remove from the pan and cool on the paper towel to absorb any excess oil. Repeat with the remaining onions, adding more coconut oil if needed.
6. Sprinkle the fried onions over the top of the green beans and bake at 400 °F for 20-25 minutes until bubbly around the edges. Enjoy!
Tips for preparing this recipe in advance
You can prepare this recipe up to 2 days in advance and store it covered tightly in the refrigerator. However, the onions will become mushy. To reheat, simply place the casserole in a 400° F oven for 10-15 minutes until heated through. Then turn on the broiler setting for 1-2 minutes to crisp the onions.
Or for the best results..
Prepare the cream of mushroom soup and green beans 2-3 days in advance and store in an airtight container in the refrigerator.
Just before serving, reheat the green bean mixture in the oven and cook the onions.Print