• kelseyneyman

Paleo Green Bean Casserole

Updated: Nov 7, 2019



It’s finally the holidays! I have been waiting all year to have this dish and I’m so excited I was able to make it without canned cream of mushroom or a container of french fried onions. Best part- IT TASTED LIKE THE TRADITIONAL THING!


This uses my recipe for homemade cream of mushroom soup that is linked below. It was really easy to make AND grain free/dairy free.


You might be able to find a gluten/dairy free cream of mushroom in stores somewhere too just make sure to check the ingredients to get the one with the shortest list 😉 (also might not be paleo at that point depending on ingredients).

Stay tuned for more holiday favorites coming to the blog soon! Please let me know if there’s anything you want me to try!


Enjoy!



Paleo Green Bean Casserole

Green beans either fresh and blanched/chopped/ or 2 cans of organic green beans
1 jar my homemade cream of mushroom soup
1/4 cup coconut or almond milk
Salt and pepper
1 yellow onion finely sliced
Arrowroot powder
Olive oil

Heat oven to 350.

Start out by combining the cream of mushroom soup, green beans, milk of choice, and salt and pepper(didn’t measure this so maybe like a teaspoon or two of each?). After that is all combined you can let it sit and thicken while you make the French fried onions!

Start out by slicing up your onion finely into slivers, then put into a bowl and coat all the onions with arrowroot powder and a little salt. Heat olive oil over medium to medium high heat and once hot throw in onions in small batches to let them fry some and get a nice golden brown.


Remove from oil and put on paper towel to dry off excess oil. Stir in part of the onions into the casserole and then reserve some to cover the top as well! Bake for about 20-25 minutes till bubbly and cooked through.

Hope you and your family love it!



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