Paleo Green Bean Casserole with Crunchy Onions

Posted on November 16, 2016 by PBC Admin | 0 Comments

Paleo Green Bean Casserole with Crunchy Onions

Green bean casserole is an amazingly nostalgic holiday side dish for many of us. With its creamy mushroom sauce, mouth-watering aroma and crunchy fried onion topping, the green bean casserole is a beloved Thanksgiving dish for many.

One would think it would be difficult to create a paleo version of this dairy and wheat-filled traditional side dish, but it actually isn't too complicated. The trick is to make a quick paleo mushroom soup with cashew milk instead of cream. Using earthy chopped portabella mushrooms will punch up the elegance factor and flavor. Homemade mushroom soup is infinitely better than the canned variety.


Start with fresh green beans

Green beans on a cutting boardWhile you could use canned or frozen green beans for this recipe, we highly recommend using fresh beans. It ensures you'll have a satisfying snap in your mouth when you take a bite, and the green bean flavor really shines through the cream and mushrooms. 

Depending on the length of your fresh beans, cut them in half or thirds so they are of even size. Uniform-sized pieces always adds a certain "Food Network" professional appearance to the final presentation.


Paleo Cream of Mushroom Soup

Paleo green bean casserole in a dutch oven

The next step is to create a quick and easy paleo cream of mushroom soup. This is easily done by sauteing chopped portabellas in butter, adding almond milk and arrowroot starch and whisking while the mixture comes to a boil. The creamy sauce will thicken beautifully, and you will be amazed at how delicious this soup/sauce is.

Once you have combined beans and mushroom sauce, simply pop it into the oven to bake and bubble. The aroma of savory mushrooms, cream, and green beans will fill your home. The last step, if you should so choose, is to dust thinly sliced white onions in tapioca starch and fry for a few minutes in a shallow pan of oil. When your green bean casserole comes out of the oven, all you need to do is top it with crunchy fried onions and serve.

Paleo Green Bean Casserole with Crunchy Onions Recipe

Paleo fried onions and tongs

Paleo, vegan, gluten free, dairy free, and refined sugar free

Makes approximately HOW MUCH


  • 3 tablespoons ghee or grass fed butter
  • 4 cups diced portabella mushrooms
  • 4 cups cashew or almond milk
  • 2 tablespoons arrowroot or tapioca starch
  • salt and pepper to taste
  • 5-6 cups fresh long green beans, cut into even pieces
  • 1 small sweet white onion, sliced very thin
  • 1 tablespoon tapioca starch
  • 1/2 teaspoon sea salt
  • 2 cups coconut oil or duck fat, for frying onions


  1. Preheat oven to 400 degrees F.
  2. In a large pot, melt butter over medium heat. Add mushrooms and stir occasionally until cooked down.
  3. Stir in 3 cups of cashew milk, reserving one cup. Mix remaining cup of nut milk with arrowroot starch and whisk until well combined.
  4. Pour arrowroot/nut milk mixture into pot and stir. Bring to a boil over medium-high heat, stirring constantly until mixture thickens. Remove from heat and stir in salt and pepper to taste.
  5. Add green beans to pot and toss with mushroom sauce to coat. Pour into a 9x13" baking dish, cover with tin foil and bake for 30 minutes.
  6. While green beans are baking, bring duck fat or coconut oil to 365 degrees F in a deep fryer or in a pan on the stove top. This is frying temperature.
  7. Combine tapioca starch and 1/2 teaspoon sea salt in a small dish. Toss thinly sliced onions in this mixture until coated.
  8. Carefully drop several forkfuls of coated onions into the hot oil, using forks to separate onions in the oil. Allow to fry until golden brown and crunchy, approximately 60-120 seconds. Remove from oil and transfer to a plate covered in paper towels to soak up excess oil. Repeat until all onions are fried. Keep warm until green beans are done baking.
  9. Remove green beans from oven, top evenly with crunchy onion and serve.
Baking times may vary:
  • 30 minutes baking time.
  • 15 minutes prep time.

Your guests will thank you for putting a little time and love into making this paleo green bean casserole for them. Guaranteed or your money back!

Check out our other delicious paleo recipes here.


Paleo green bean casserole with crunchy onions for Pinterest

Posted in autumn, fall, holiday, paleo, Thanksgiving



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