Paleo Green Bean Casserole

Freeze! Before you make your last run to the grocery store for Thanksgiving, give this Paleo Green Bean Casserole a look.

This Paleo Green Bean Casserole will please everyone at your holiday table and is totally gluten and dairy free!

Okay, the paleo purists will argue that green beans aren’t paleo … I put them into the “okay” column of borderline vegetables. I’m especially okay with them because Green Bean Casserole is my all time favorite holiday dish. I was the weird little kid going back for 3rds … of veggies.

What’s involved in this paleo casserole? Glad you asked! We’ve got some homemade paleo French’s fried onions (baked & probably the best part), fresh green beans (goodbye canned), bacon (duh), and an awesome paleo gravy.

The paleo gravy combined with the delicious sauté of shallots, bacon, garlic, and mushrooms subs for the typical can of mushroom soup used in the American classic green bean casserole.

You can make this dish a day … or two … ahead or make and serve right away.

I get to spend this year’s Thanksgiving with my boyfriend’s family! I sure hope they think this looks tasty 😉

Gus and I are headed North/West equipped with this casserole and my Grandmother’s Apple Pie (not paleo). After all, what’s Thanksgiving without a little apple pie?

I wish you all a safe, blessed, and filling Thanksgiving Holiday!

Much love & many thanks,

Cassandra & Gus


Paleo Green Bean Casserole

  • Author: Cassy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8-10


Version 1:

  • 1 lb Fresh Green Beans (I prefer Haricot Vert)
  • 8 oz Roughly Chopped Mushrooms
  • 4 oz Bacon (about 5 large strips)
  • 1 cup Thinly Sliced Yellow Onions
  • 1/2 cup Finely Chopped Shallots
  • 3 Cloves Garlic Minced
  • ½ cup Almond Meal
  • 1.5 cups Unsweetened Almond Milk
  • 3 tsp Sea Salt
  • 2 tsp Cracked Black Pepper
  • 2 Tbl Extra Virgin Olive Oil (EVOO)

Version 2:

  • 1 medium yellow onion, cut into 1/4 inch discs
  • 1 egg, beaten
  • 1 cup pork rinds, powdered
  • 1 1/2 pounds fresh green beans, cleaned and ends trimmed off
  • 2 tablespoons butter, ghee, or bacon fat
  • 8 ounces button mushrooms, sliced 1/4 inch thick
  • 1 can full-fat coconut milk
  • 2 tablespoons arrowroot powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspon ground black pepper
  • 1 pound bacon, crispy & roughly chopped


Version 1:

  1. Preheat oven to 350 F.
  2. Line a baking sheet with parchment paper. Aluminum foil is an acceptable substitute.
  3. Drizzle 1 Tbl EVOO on the thinly sliced yellow onions and sprinkle with 1 tsp sea salt. Massage the EVOO and salt evenly into the onions with your hands. Spread the onions out on the baking sheet evenly.
  4. Bake for 30 minutes at 350F, removing from the oven and stirring/flipping every 10 minutes. You’re looking for a brown/crispy texture. [Note: cook for an additional 5+ minutes if they aren’t crispy enough].
  5. Put a large pot of water and salt on high heat and bring to a boil.
  6. Roughly chop the bacon and add to a sauté pan on high heat. Lightly crisp the bacon then add the chopped shallots. Once the shallots are slightly clear, add the minced garlic. After a few minutes, add the mushrooms and continue to stir on medium/high heat.
  7. Cut the green beans into half and add to the water when it starts boiling. Boil for 5 minutes then remove from the water and place in a bowl. When the mushrooms have cooked down and have a golden color, remove the entire bacon/scallion/garlic/mushroom mixture and place aside in a separate bowl.
  8. With the heat on medium/low, add 1 Tbl EVOO and 1 cup of the almond milk and stir with a metal whisk.
    Add half of the almond meal and whisk until it dissolves. Carefully add the rest of the almond milk and almond meal, whisking the mixture together over a medium simmer.  Add 2 tsp sea salt and the 2 tsp pepper.  Whisk until the gravy thickens slightly to the texture of heavy cream. Reduce the heat and add the bacon/mushroom mixture then stir.
  9. Add the green beans to the sauté pan and stir. Pour the entire mixture into a medium-sized casserole dish. Cover with aluminum foil & the lid (if you have one) and bake at 350F for 15 minutes.
  10. Remove the foil/lid and sprinkle the dried onions evenly on top.
  11. Place back in oven for 5 minutes at 350F uncovered. Enjoy!

Version 2:

  1. Break apart the onion discs so that you have rings. Toss them in the beaten egg and then coat each onion in the powdered pork rinds. Lay them out on a parchment paper-lined baking sheet. Bake at 300 for 30 – 45 minutes (or until they start to brown and look crispy). Remove from the oven and set aside and roughly chop up when cooled.
  2. Put the trimmed green beans in a large soup pot and cover with water. Set over medium heat and once it comes to a simmer, set the timer for 10 minutes. After 10 minutes, drain and dunk in some cold or ice water to stop the cooking process.
  3. In a large sauté pan, melt the butter. Add the mushrooms and sauté until they’re reduced in size and browning.
  4. Add the coconut milk then whisk in the 2 tablespoons of arrowroot.
  5. Stir in the salt and pepper and let simmer, stirring continuously, for about 5 minutes.
  6. In a large bowl, toss the green beans with the mushroom gravy and chopped bacon.
  7. Pour into a 9×13” casserole dish, cover with aluminum foil, and bake at 350 for 40 minutes.
  8. Remove from oven, toss the chopped onions on top and return to the oven again (uncovered) at 350 for an additional 5 minutes.
  9. Serve warm.



95 Responses to “Paleo Green Bean Casserole”

  1. #
    michelledvkposted November 20, 2012 at 12:47 pm

    You’re dog is so stinkin cute!

  2. #
    GiGi Eats Celebritiesposted November 20, 2012 at 1:03 pm

    You & Your Pup = AMAZINGLY ADORABLE… Your Green Bean Casserole = AMAZINGLY DELICIOUS LOOKING! I am celebrating Thanksgiving with my family TODAY… About to start prepping the butternut squash, oh my, my stomach is soo soo excited 🙂

    • #
      fedandfitposted November 20, 2012 at 1:12 pm

      Thank you so much! Butternut Squash sounds delicious. Enjoy your Thanksgiving!!

  3. #
    paleoinpdxposted November 20, 2012 at 1:36 pm

    Perfect revamp of the original recipe!

  4. #
    Chikachefposted November 20, 2012 at 4:05 pm

    This is a fantastic replacement for the other version. Thank you!!!

    Gus is adorable!

  5. #
    Fitness Wayne | Paleo Diet and Exerciseposted November 20, 2012 at 7:58 pm

    Your pictures are great, what kind of camera do you have? My pictures never turn out all that great when I take photos of my cooking.

    • #
      fedandfitposted November 24, 2012 at 9:08 am

      Thanks, Wayne! I use a Nikon D90. Truthfully, I take hundreds of photos and post the few that turned out well. Natural lighting and a stool to stand on helps tremendously. Happy cooking!

  6. #
    Whitneyposted November 24, 2012 at 8:27 am

    in your picture you show shallots but labeled them scallions. just wondering which one. i’m trying this today. it looks delicious.

    • #
      fedandfitposted November 24, 2012 at 9:00 am

      Great catch, Whitney!! You’re correct – they’re shallots. Thank you and I hope you like the dish!

  7. #
    Haleyposted November 24, 2012 at 8:26 pm

    OMG your dog is so cute!! how old are you if you don’t mind me asking? Just wondering because I’m 19 and I love seeing that I am not the only young person in this universe that follows Paleo lol

    • #
      fedandfitposted November 24, 2012 at 10:04 pm

      Thanks, Haley!! I’m 26 and will be 27 in the Spring. Good for you on the paleo! Keep it up 🙂

    • #
      Haleyposted November 24, 2012 at 10:28 pm

      Thanks and same to you 🙂

  8. #
    Michael Pposted November 26, 2012 at 9:49 am

    Made this for Thanksgiving and it was a hit! Thanks for it!

    • #
      fedandfitposted November 27, 2012 at 11:49 am

      I’m so glad, Michael! Thank you for stopping by to let me know!

  9. #
    srose16posted January 24, 2013 at 4:16 pm

    OMG this actually tastes WAY better than the regular. My non paleo family agrees! Thank you! And I love your dog, is he a pyranees? my dog is half pyranees half newfoundland

    • #
      fedandfitposted January 24, 2013 at 5:45 pm

      What an awesome puppy mix! Yes, Gus is a Pyrenees. We also have a Newfie in the family! Both great dogs. I’m so glad you and your family liked the dish!!

  10. #
    sassyandpaleoishposted September 17, 2013 at 11:14 am

    Reblogged this on sassyandpaleoish and commented:
    Just in time for the holidays! Can’t wait to try!

  11. #
    Michelleposted September 17, 2013 at 11:42 am

    this looks delicious! definitely a trade off for my thanksgiving dinner!

    • #
      fedandfitposted September 17, 2013 at 12:56 pm

      I hope you love it!

  12. #
    Barbaraposted November 5, 2013 at 6:35 pm

    Has anyone tried to make and freeze ahead of time? Thanks!

  13. #
    Andreaposted November 26, 2013 at 8:49 am

    looking forward to making this …my non-dairy family thanks you for a new twist on a family favorite……Happy Thanksgiving!

    • #
      fedandfitposted November 27, 2013 at 10:07 am

      It’s my pleasure! Happy Thanksgiving, friend.

  14. #
    tamihagglundTamiposted November 27, 2013 at 3:34 am

    How would you recommend adjusting the cooking time if I get this ready except the baking part, and it’s coming from a cold fridge?

    • #
      fedandfitposted November 27, 2013 at 10:08 am

      If it starts off cold, I would recommend putting it in the oven at 350 F for about 15-20 minutes. Hope y’all love it!

  15. #
    YumPaleoposted November 28, 2013 at 1:45 pm

    Delicious!!! But prep time was MUCH more than 20 minutes….as with all Paleo dishes. 😉

    • #
      fedandfitposted November 29, 2013 at 9:54 am

      That’s good feedback! How long would you propose for the prep? I’m happy to update 🙂

  16. #
    Sherri Byersposted April 21, 2014 at 6:55 pm

    I made this for Easter 2014. Wow! It was the highlight of the dinner for everyone! The almond meal kept the taste rich & pure. I added a bit to much oil to the onions so they were not as crunchy as they should have been, but it was fantastic! Thank you!!

    • #
      Cassyposted April 28, 2014 at 1:43 pm

      I’m so glad you liked it!!

  17. #
    Caitlinposted November 19, 2014 at 7:39 pm

    Hi! I was curious if subbing heavy cream for the almond milk would work well still?!

    • #
      Cassyposted November 24, 2014 at 5:11 pm

      Absolutely! Sounds delicious.

  18. #
    Aliposted November 22, 2014 at 1:28 am

    I just made this for Freindsgiving tomorrow- looks soo yummy!!! I already cooked it and everything. How would you recommend reheating it tomorrow?

    • #
      Cassyposted November 24, 2014 at 5:12 pm

      I know I missed you, but I would pop it back in the oven (covered) at 350 for 15-20 minutes 🙂

  19. #
    Carmelposted November 30, 2014 at 11:18 pm

    Made this to go with our Thanksgiving meal this year and everyone was giving thanks for it – it was a hit!! Delicious! Thank you for sharing 🙂

    • #
      Cassyposted December 4, 2014 at 8:10 pm

      Awesome! Thanks, Carmel!!

  20. #
    Jacki Duncanposted December 23, 2014 at 6:16 pm

    Ok Cassy just finished making the green bean casserole and it looks great! This took an hour for prep with all the cutting and chopping and measuring. Also I recommend cutting the bacon into bite size pieces as that is easier to eat. I’m also taking this to my sisters house in2 days for Christmas dinner so decided to bake it there. Wrapping the onions up in a Baggie to add after heating. Looks like it will be good. Thank you again.

  21. #
    Julesposted October 27, 2015 at 3:52 pm

    Hi! Do you know if this will work with Coconut milk or cream instead of almond milk, I tend to like cooking better with CM than almond. Thanks!

    • #
      Kellyposted November 2, 2015 at 1:54 pm

      Hi Jules! I would think coconut milk would work just fine. In fact it would make it a little creamier and thicker. Cassy also has an updated recipe for paleo green bean casserole in her Holiday Feast 2015, which is amazing (I made it last year so I can attest to it haha). The eBook has 50+ recipes for the holidays if you are interested in that. It can be purchased here:

  22. #
    Colleenposted November 11, 2015 at 4:19 pm

    Can I use almond flour as opposed to almond meal?

    • #
      Kellyposted November 18, 2015 at 10:18 pm

      Hi Colleen, yes that would work just fine. Hope you like it!

  23. #
    Ericaposted November 16, 2015 at 1:40 am

    Green beans aren’t paleo.

    • #
      Kellyposted November 18, 2015 at 10:20 pm

      Hi Erica. Yes Cassy stated that in the beginning of the post. If your body can tolerate them, then I say it would be okay to eat them once in awhile, especially on a holiday like Thanksgiving.

  24. #
    Amyposted November 21, 2015 at 2:03 am

    Hi Cassy!

    This looks so yummy! Love your pic! How crucial is the almond meal? I’m trying to limit the nuts this year (well, except for the family/guests! LOL)! 🙂

    • #
      Kellyposted November 21, 2015 at 2:45 am

      Hi Amy! The almond meal helps thicken the sauce so you would need to replace it with something else. If you are trying to avoid nuts, I would suggest arrowroot, tapioca, or coconut flour. It wouldn’t be a 1:1 sub for the almond flour though, so you would need to add it slowly until it thickens up to your preference. I hope that helps some and it give it a go!

  25. #
    Amyposted November 21, 2015 at 11:10 pm

    Thanks, Kelly for answering my question! 🙂 I would probably give arrowroot a try…perhaps starting with a tbsp. and going from there. What do you think?

    • #
      Kellyposted November 23, 2015 at 1:34 am

      Yes, that sounds perfect and is exactly what I would do. Let us know how it turns out!

  26. #
    Sharlaposted November 23, 2015 at 3:43 pm

    I just wanted to tell you I discovered this a few years ago and make it every year! Its delicious!!! Thanks for a great recipe!!!

    • #
      Kellyposted November 29, 2015 at 8:17 pm

      Yay, that makes us so happy!! Thank you for trying and loving it Sharla 🙂

  27. #
    Graceposted November 2, 2016 at 1:24 pm

    OMG. I am a salt freak, but this recipe turned out too salty even for me! Also once my gravy was heavy cream consistency I proceeded as directed and in the end it was watery… ugh!

  28. #
    Marieposted November 10, 2016 at 10:09 am

    In your narrative you mentioned French’s onions yet they are not listed in the ingredients. Are the roasted onions the substitute for them?

  29. #
    Kimberlyposted November 16, 2016 at 10:38 am

    I really want to make this for family Thanksgiving next week. one of our family members can not eat Garlic (so she says) so curious if would still turn out well without the garlic or if you have suggestion on alternative to keep the flavor?

  30. #
    Rachelposted December 12, 2016 at 9:34 am

    Hello! Do you have suggestions for replacing the almond meal and almond milk? I have an allergy to tree nuts.

  31. #
    Christinaposted December 27, 2016 at 7:46 am

    I made this yesterday for a Boxing Day feast and it was fantastic! I love green bean casserole, but I haven’t been able to find a good paleo recipe for it… until now! This was the best green bean casserole I’ve ever had! Thanks for a great recipe.

  32. #
    Sarahposted January 12, 2017 at 8:14 pm

    I made this tonight with pork loin and red potatoes. I’m doing a whole 30, but I’m afraid tonight I definitely over-ate this side!! It was so good! I used coconut milk instead of almond milk. delicious!!!

  33. #
    Cathyposted February 13, 2017 at 11:29 pm

    I just made this tonight and it tastes amazing! My husband just found out he is diabetic, and we are going to a low carb diet, and this was just perfect, and does not sacrifice an ounce of taste or deliciousness, and is so satisfying and gives you all the flavor you want in a green bean casserole, but even better. You really outdid yourself with this recipe thank you!

  34. #
    Jamieposted November 13, 2017 at 12:04 pm

    Instead of using almond milk and almond meal to make a non-dairy cream sauce, would using Coffee Rich or another non-dairy heavy cream work?

    • #
      Cassyposted November 13, 2017 at 1:42 pm

      It could!

  35. #
    Andrea @ French Pressed Kitchenposted November 26, 2017 at 8:12 pm

    I made this but subbed 1 Tablespoon of arrowroot powder for the almond meal. I ended up adding a little add a little more almond milk and it turned out great!! Would definitely make again and didn’t even miss the dairy!

    • #
      Cassyposted December 1, 2017 at 7:03 am

      I’m so glad you liked it, Andrea!

  36. #
    Shannonposted December 20, 2017 at 9:51 am

    I have made your recipe numerous times and always come back to it for reference. However, the current recipe that’s posted (using pork rinds and coconut milk and arrowroot powder) is NOT the one that I have gotten from here in the past. I just hope I have a copy of the original one so I can continue to make it.

  37. #
    Kimberlyposted December 20, 2017 at 3:47 pm

    I made this recipe a few weeks ago to try it out for Christmas… it was delicious! I came back to make a list of what I need and the recipe has changed. Is there any way I can get the original recipe? I loved it with the shallots and garlic and almond meal… I really don’t want to change it. Thanks!

  38. #
    Katieposted December 29, 2018 at 1:28 pm

    I made Version 1 of this and it was amazing! A big hit, even with my not-so-paleo extended family. Even my, “Does it at least have swiss cheese in it?” sister liked it ha!
    One thing, though- is 2 tsp of pepper a typo maybe??? It seemed like a ton to me, so I only used about a teaspoon and a half, and it was still very peppery. I’ll probably just use 1 teaspoon or 3/4 next time. Perhaps because I used ground pepper instead of cracked..?? I guess cracked would take up more space and thus end up being less. Hmm. Might’ve just solved my own conundrum there 😀


  1. Pingback: Paleo Sweet Potato Pancakes | Fed and Fit

  2. Pingback: Easy Apple Kale Sauté | the cave wife life

  3. Pingback: Anxiety, depression, laziness...Can the nameless wonder change? - Page 558 | Mark's Daily Apple Health and Fitness Forum page 558

  4. Pingback: Paleo Sweet Potato Cranberry Stuffing | Fed and Fit

  5. Pingback: Thanksgiving Round-up 2013 | The Paleo Prize

  6. Pingback: Thanksgiving | Hoosier CrossFit 6-Week Challenge

  7. Pingback: Thanksgiving CLEAN eating – Round Up | Made with Love

  8. Pingback: Made with Love | Thanksgiving CLEAN eating – Round Up

  9. Pingback: 25 Days of Paleo Christmas Recipes - Bravo For Paleo

  10. Pingback: The 30 Clean – A Present from The 30 Clean! Our Holiday Challenge Thanksgiving Menu can now be your Compliant Christmas Dinner…

  11. Pingback: Thankgiving Recipes | Dr. Laura Ruby

  12. Pingback: Thankgiving Recipes | Dr Laura Ruby

  13. Pingback: The 30 Clean – Thanksgiving: A Farm to Table Feast for the Modern Family

  14. Pingback: Top 25 Paleo Thanksgiving Recipes - Paleocare

  15. Pingback: Holidays in the Army and a Real Food Thanksgiving Round Up - Vibrant Life Army Wife

  16. Pingback: Faux Fur and Thanksgiving side dishes | Denim & Dots

  17. Pingback: Happy Thanksgiving & Black Friday! | Life of a Diet Queen

  18. Pingback: It’s the Holiday Season! | Paleo in PDX

  19. Pingback: Green Bean Casserole | Life in the Bell Cave

  20. Pingback: 25 of the Best Paleo Thanksgiving Recipes - My Natural Family

  21. Pingback: Paleo Thanksgiving Recipes Roundup 2015

  22. Pingback: It\\\’s Just A Bad Day | AVN Knee, Psoriatic Arthritis, Complex Regional Pain Syndrome

  23. Pingback: Thanksgiving Traditions | Sweetly Tattered

  24. Pingback: Paleo Green Bean Casserole | Priscilla Freed, Entrepreneur, Fitness Expert

  25. Pingback: Enjoy A Happier and Healthier Thanksgiving ‹ Live Love Detox

  26. Pingback: Paleo Diet Green Stool | My Good Health lost

  27. Pingback: Venison Stuffed Acorn Squash - Whole Health Hacks

  28. Pingback: 10 Healthy Side Dishes to Try This Thanksgiving - Revitalized Roots

  29. Pingback: 27 Keto Casserole Recipes Your Grandma Would Be Proud Of

  30. Pingback: Your Thanksgiving Roundup! - Healthy Pursuits Nutrition & Fitness

  31. Pingback: Smarter Ways to Feast on Thanksgiving – Emily Russell: A Personal Journey

Leave a Comment

As Seen On...