I am such a sucker for a solid green bean casserole. It definitely ranks top 3 Thanksgiving dishes on my list. The balance of green beans, the creaminess of the sauce, and you better not forget about the amazing crispy onions for a bit of crunch!
Most Thanksgiving tables have a pretty tasty version where they will mix some green beans in some Campbells Mushroom Soup then top with some French’s onions and call it a day. This will do but it isn’t that memorable. I wanted to create a Paleo version that even blows the original out of the picture. I created my own mushroom cream sauce to mimic the mushroom soup. I even went the extra step to make my own cream that gave this a healthy indulgent vibe! I was able to get a great texture on the fried onions to mimic the French’s and homemade blew those out of the water!
This recipe will take some work but it is well worth it. Have your family blow you kisses and give you back pats all night long once they taste this gem!
Let’s Chat Green Beans:
I like to use fresh green beans for this recipe. It helps to lighten the dish and you get that true green bean taste. I used about 5 cups of green beans. Cut the ends off then cut in half. This allows you to get some nice easy bites when eating.
The Mushroom Sauce:
I did a mixture of Cremini and White Button mushrooms to bring some nice flavor and texture. Chop them in half if big then slice them pretty thin. Since I wanted a flavor bomb, I also decided to sauté the mushrooms in the pancetta fat. You heard me right. Want to see…?
Say hello to my crispy Pancetta! This also provides a great texture in the green bean casserole so its a win win. I throw some shallot and garlic in as well because this will help build flavor for the sauce.
Please tell me you could smell those through the screen. I want to just dive right in and eat some. But anyways. This is what the mixture will look like. I remove the mushrooms once the liquid evaporates. Time to build the sauce. I make a roux using butter and potato starch. Then I add in some homemade cream and chicken bone broth to get things going. I also throw in a little dijon mustard and sherry vinegar then add the mushroom mixture and pancetta back in. Mix in the green beans and add to a casserole dish and you are in business!
The Holy Grail (Crispy Onions Chat)
Let’s cut to the chase. The best part of green bean casserole are the crispy onions on top! There doesn’t even have to be a discussion about this. end of story. My favorite thing in life are crispy onion strings. I should’ve been a crispy onion string for Halloween I love them so much.
I’ve recipe tested Paleo Onion Strings for awhile and happy to say I finally nailed it! I like to let the onions sit in almond milk for a few hours to soften up. Then I dredge them in some potato starch, cassava flour, and seasonings. I fry them up in some Avocado oil and hit them with a little flakey salt at the end. My mom and I will always eat all of these up when I make them since they are so addicting. Hardest part about making them is getting them to the final dish since they will most likely be gone and you will have to make a second batch.
Just picture yourself holding that spoon. You are the king of the green bean casserole now. Feel honor serving each spoonful to your lucky family members. Have fun cooking!
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Paleo Green Bean Casserole
- Prep Time: 30 MIN
- Cook Time: 1 HR
- Total Time: 1 1/2 HR
- Yield: 6–8 servings 1x
- Category: Paleo
- Cuisine: Sides
Description
Paleo version that beats out the real deal! Super creamy homemade mushroom sauce mixed into green beans. Crispy onion strings that will make your knees melt. Make this and you will be your Aunt Susan’s favorite during Thanksgiving.
Ingredients
GREEN BEANS:
- 5 cups green beans, ends cut off and cut in half
MUSHROOM SAUCE:
- 8 oz white button mushrooms, sliced thinly
- 8 oz cremini mushooms, sliced thinly
- 4 oz pancetta, diced
- 3 thyme sprigs, leaves removed
- 3 garlic cloves, minced
- 2 cups paleo cream, or cream of your choice
- 1 cup chicken bone broth, or chicken stock
- 1 tsp dijon mustard
- few dashes of sherry vinegar
- 3 tbsp potato starch
- 3 tbsp butter
PALEO FRIED ONION STRINGS:
- 1 large sweet onion, mandolin at 1/8th inch or slice thin
- Almond Milk, enough to cover the onions
- 1/2 cup cassava flour
- 1/2 cup potato starch
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- Avocado oil
Instructions
GREEN BEAN STEPS:
- Get a large pot of water boiling (around 3 quarts) and add in 1 tsp of salt. Mix up and wait for it to come to a boil. Add in the green beans and cook for 5 minutes if you like them crisp. Or cook for 10 minutes if you like them softer.
- Get a big bowl with ice water in it and set aside. Strain the green beans and add to the ice water to cool them off. That will keep them bright green. Strain again then pat dry and set aside.
MUSHROOM SAUCE STEPS:
- Grab a 12 inch pan and get on medium high heat. Add in the pancetta to the cold pan and start to render off the fat. Remove the pancetta using a slotted spoon to keep the fat in the pan when they start to get crispy. Usually this takes about 5-7 minutes.
- Add 1 tbsp of olive oil to the pan and throw in the mushrooms and shallot. Season with a nice pinch of Salt and Pepper. Sauté for 5-6 minutes until the water from the mushrooms evaporates from the pan. Add the garlic and sauté for 1-2 minutes. Remove mixture to a bowl and set aside.
- Drop the heat to medium and add in 3 tbsp of butter. Once melted, add in 3 tbsp of potato starch and whisk. Continue to whisk for 1-2 minutes. You want the roux to get some color on it and it should start to smell a little nutty. Slowly whisk in the cream then whisk in the bone broth. Once it is thickened, drop heat to medium low and add in the dijon mustard, sherry vinegar, and the thyme leaves. Add in 1 tsp of salt and a sprinkle of pepper. Add the mushroom + shallot mixture, and the pancetta back to the sauce. Stir up then add the green beans and mix around. Let this simmer for a few minutes then add to a 9×9 casserole dish.
- Bake middle shelf at 350 for 30 minutes. Stir up then top with the fried onions (recipe below) and bake an additional 10 minutes.
PALEO FRIED ONION STRINGS STEPS:
- Peel the onion then use a mandolin and slice it on the 1/8th setting. If you don’t have a mandolin, slice it thinly. Cut the onion slices in half then add the slices breaking them apart to a bowl.
- Cover the onions with unsweetened almond milk then cover with plastic wrap and set in fridge for 8 hours or over night. Strain onions and then set aside.
- Add the 1/2 cup cassava flour, 1/2 cup potato starch, 1 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika to a bowl and mix up.
- Get a 4 qt dutch oven or fry safe pot filled with 1 cup Avocado oil. Heat up the oil to 360-375 degrees.
- Working in batches, dredge the onions in the flour mixture and shake off the excess flour. Slowly add to the oil in an even layer ensuring you don’t overcrowd the pan. Fry for 1-2 minutes each side until they are nice and crispy. Remove from pot and add to a wire rack or plate lined with paper towels. Immediately hit them with a little flakey salt and set aside.
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