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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.

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

Approximate Nutrition Facts:

Serving size: ¾ cup scoop

Makes ~9

170 Calories; 12 g Fat; 9 g Protein; 1 g Sugar

Ingredients:

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)

Directions:

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!

Prep Time: 20 minutes

Cook Time: 20 minutes

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39 Comments Post a comment
  1. michelledvk #

    You’re dog is so stinkin cute!

    November 20, 2012
  2. 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 🙂

    November 20, 2012
    • Thank you so much! Butternut Squash sounds delicious. Enjoy your Thanksgiving!!

      November 20, 2012
  3. Perfect revamp of the original recipe!

    November 20, 2012
  4. Chikachef #

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

    Gus is adorable!

    November 20, 2012
  5. 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.

    November 20, 2012
    • 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!

      November 24, 2012
  6. Whitney #

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

    November 24, 2012
    • Great catch, Whitney!! You’re correct – they’re shallots. Thank you and I hope you like the dish!

      November 24, 2012
  7. Haley #

    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

    November 24, 2012
    • Thanks, Haley!! I’m 26 and will be 27 in the Spring. Good for you on the paleo! Keep it up 🙂

      November 24, 2012
      • Haley #

        Thanks and same to you 🙂

        November 24, 2012
  8. Michael P #

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

    November 26, 2012
    • I’m so glad, Michael! Thank you for stopping by to let me know!

      November 27, 2012
  9. 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

    January 24, 2013
    • 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!!

      January 24, 2013
  10. Reblogged this on sassyandpaleoish and commented:
    Just in time for the holidays! Can’t wait to try!

    September 17, 2013
  11. this looks delicious! definitely a trade off for my thanksgiving dinner!

    September 17, 2013
  12. Barbara #

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

    November 5, 2013
  13. Andrea #

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

    November 26, 2013
    • It’s my pleasure! Happy Thanksgiving, friend.

      November 27, 2013
  14. 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?

    November 27, 2013
    • 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!

      November 27, 2013
  15. YumPaleo #

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

    November 28, 2013
    • That’s good feedback! How long would you propose for the prep? I’m happy to update 🙂

      November 29, 2013

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