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

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paleo green bean casserole
paleo green bean casserole
paleo green bean casserole

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Paleo Green Bean Casserole Recipe

3.34 — Votes 3 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!


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


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.


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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Recipe Rating


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

  2. 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?

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

  4. 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!

  5. 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!!!

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

  6. 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?

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

  7. 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)! 🙂

    1. 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!

    1. 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.

  8. 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!

    1. 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:

  9. 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.

  10. 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 🙂

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

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

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

  13. 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!!