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Paleo Green Bean Casserole Recipe

By: Cassy
5 from 1 vote
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
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 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

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 9x13” 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.