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

paleo green bean casserole

Healthy Green Bean Casserole (Paleo, Gluten Free, 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.

Green Bean Casserole Ingredients

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.

ingredients for paleo 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

woman holding a large white dog
paleo green bean casserole
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paleo green bean casserole
paleo green bean casserole

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Veggie Recipes

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Paleo Green Bean Casserole Recipe

3.75 — Votes 4 votes
By Cassy
Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Servings: 8 – 10 servings
This Green Bean Casserole is a delicious paleo, gluten free version of the holiday classic!

Ingredients  

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 teaspoons Sea Salt
  • 2 teaspoons Cracked Black Pepper
  • 2 tablespoons 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 teaspoon ground black pepper
  • 1 pound bacon crispy & roughly chopped

Instructions 

Version 1:

  • Preheat oven to 350 F.
  • Line a baking sheet with parchment paper. Aluminum foil is an acceptable substitute.
  • 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.
  • 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].
  • Put a large pot of water and salt on high heat and bring to a boil.
  • 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.
  • 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.
  • 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.
  • 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.
  • Remove the foil/lid and sprinkle the dried onions evenly on top.
  • Place back in oven for 5 minutes at 350F uncovered. Enjoy!

Version 2:

  • 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.
  • 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.
  • In a large sauté pan, melt the butter. Add the mushrooms and sauté until they’re reduced in size and browning.
  • Add the coconut milk then whisk in the 2 tablespoons of arrowroot.
  • Stir in the salt and pepper and let simmer, stirring continuously, for about 5 minutes.
  • In a large bowl, toss the green beans with the mushroom gravy and chopped bacon.
  • Pour into a 9×13” casserole dish, cover with aluminum foil, and bake at 350 for 40 minutes.
  • Remove from oven, toss the chopped onions on top and return to the oven again (uncovered) at 350 for an additional 5 minutes.
  • Serve warm.

Nutrition

Calories: 609kcal | Carbohydrates: 24g | Protein: 20g | Fat: 51g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 1663mg | Potassium: 844mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1128IU | Vitamin C: 23mg | Calcium: 161mg | Iron: 4mg

Additional Info

Course: Side Dish
Cuisine: Comfort Food
Servings: 8 – 10 servings
Calories: 609
Keyword: dairy free, egg-free, gluten free, grain free, holiday, paleo, thanksgiving, Whole 30

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About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.


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72 Comments

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

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

  2. 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?

    1. 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!

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

  4. 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

    1. 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!!

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

  5. 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

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

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

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

  7. 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.

    1. 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!

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

    Gus is adorable!

  9. 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 🙂

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