More results...

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
  • Skip to primary navigation
  • Skip to main content
Paleoish

Paleoish

  • About
  • Recipes
  • Take the Leap
  • Contact

More results...

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

Paleo Green Bean Casserole

Jump to Recipe·Print Recipe

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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
green bean casserole in a pan

Paleo Green Bean Casserole

  • Author: Dave Cohen
  • Prep Time: 30 MIN
  • Cook Time: 1 HR
  • Total Time: 1 1/2 HR
  • Yield: 6–8 servings 1x
  • Category: Paleo
  • Cuisine: Sides
Print Recipe
Pin Recipe

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

Scale

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:

  1. 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.
  2. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. 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.
  2. 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.
  3. 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.
  4. Get a 4 qt dutch oven or fry safe pot filled with 1 cup Avocado oil.  Heat up the oil to 360-375 degrees.
  5. 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.

Keywords: Green Bean Casserole, Green Beans, Sides

Did you make this recipe?

Tag @mypaleoishlife on Instagram and hashtag it #mypaleoishlife

Share this!

  • Share
  • Tweet
  • Email

Categories: Paleo

About Dave Cohen

I'm so excited you're here! This site is designed to inspire you with awesome content that will help you on your Paleoish journey.

About Me · About Paleoish

Want more? Check these out!

Paleo Orange Chicken Pieces on a plate
Paleo Better Than Panda Orange Chicken
beef and pork meatloaf topped with a Chipotle Ketchup glaze in a tray
Comforting Paleo Meatloaf topped with a Chipotle Ketchup Glaze
crispy pork carnitas on a sheet tray
Paleo Crispy Pork Carnitas
battered shrimp tossed in sauce served in a bowl
Paleo Bang Bang Shrimp

Never miss a recipe!

Reader Interactions

Rate & Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Jump to Recipe·Print Recipe

Stay In the Know

View

Mar 17

Open
Beefy 5 Layer Taco Dip Recipe 🌮 🥑 

So pumped March Madness is finally here!  @goodfoods and I partnered up to kick off the tournament with a super tasty dip recipe!  This will definitely be a party favorite.  Recipe is below and good luck to your teams playing!

RECIPE:

INGREDIENTS:
1 1/2 lb ground beef
1/2 medium sweet onion, diced
1 LG vine ripened tomato, seeds removed and diced
1 can sliced black olives
LG @goodfoods Chunky Guacamole Container
1 cup shredded cheddar cheese
8 oz sour cream
taco seasoning packet
1/4 cup chicken broth
1 tbsp chili powder
1 tsp salt
1/4 tsp pepper
arrowroot slurry (1 tsp arrowroot + 1 tsp water combined)

STEPS

Start off by preparing the ground beef taco mixture.  Saute the diced onion in some oil for 3-5 minutes.  Add in the ground beef and break up into small chunks.  Cook until browned.  Add in the 1 tbsp chili powder, 1 tsp salt, and 1/4 tsp pepper.  Mix up then add in the chicken broth and saute for a few minutes.  Let this reduce a bit then drop the heat to low.  Add in the slurry and stir until it begins to thicken.  Drop the heat to a simmer and pull from the heat and add to a bowl once the liquid is gone.  Let this cool off for a bit.

Add 1 cup of sour cream to a bowl and mix in the taco seasoning packet until combined.

Grab a medium sized bowl or casserole dish and scoop the ground beef for the first layer.  Depending how big your bowl or dish is, scoop only the amount needed to create a nice layer.  Now do a layer of the sour cream mixture.  Now do a nice layer of the good foods chunky guacamole.  Sprinkle on the cheese then top with the tomato and black olives.  Serve with your favorite tortilla chips or make a taco salad bowl with it!
.
.
.
.
.
#goodfoods #paleoish #eatgoodfoods #tacodip #guacamole #guac #taconight #guacamole🥑 #marchmadness #ncaachampionship #ncaahoops #appetizerrecipe #appetizer #diprecipe #avocadolove #avocadolover #avocadorecipe #appidea #big12 #simplerecipes #realfood #tacosalad #easyrecipeideas #easyrecipe
View

Jan 5

Open
SALMON CAKES

I love to make these whenever I have some leftover Salmon! They come together in no time and pair perfectly with a big ass salad!

STEPS:

This recipe works best with 2-3 leftover salmon fillets. Flake them Into a big bowl with your hands. Crack In 2 eggs and add in 1/4 cup @4505meats pork panko, 1 tbsp Dijon mustard, 2 tbsp Mayo, nice sprinkle of pepper, salt, garlic powder, and old bay. Mix up then form into small cakes. At to a tray then throw in the fridge for 30 minutes . Get a nonstick pan on med heat. Add in 1 tbsp olive oil and 1 tbsp butter. Melt then add in the cakes. Cook 3 min each side. That’s it! Serve on top of a salad or eat them as is.

.
.
.
.
.
#salmon #salmoncakes #salmonrecipe #salmonrecipes #salmoncakesalad #easyrecipe #wildcaught #loveseafood #wildsalmon #freshseafood #quickandeasymeals #choosehealthy #nourishyourbody #eatinghealthy #paleo #paleoliving #seasonaleating #seafoodrecipe #fishrecipe #dinnerinspo #quickmeal #whatsonyourplate
View

Dec 31

Open
Seared Shrimp Crostini with a Feta Cucumber Spread and Pickled Cucumber

In need of a super easy NYE appetizer? @goodfoods and I got you! These Shrimp Crostinis topped with @goodfoods delicious feta cucumber dip will for sure be a crowd pleaser! Recipe is below. 

Start off by cutting up a baguette into crostinis. Add them to a sheet tray and drizzle each side with Olive oil. Bake at 450 for 5 minutes or until crispy.

Clean up 1 lb of shrimp and pat dry. Season each side with salt, pepper, garlic powder, onion powder, cumin, coriander, and paprika. Heat a pan on medium high and add in some Avocado oil. Throw the shrimp in and sear for 1 1/2 minutes then flip. Add in 1 tbsp of butter and cook for another 1 1/2 minutes. 

Spread some of the Feta Cucumber dip on the crostinis and top with some pickled cucumbers. Add a shrimp on top and you are in business! Hope you guys have a fantastic NYE! 
.
.
.
.
.
 #paleoish #goodfoods #goodeats #crostini #shrimprecipe #easyappetizer #quickandeasymeals #appetizerideas #sidedishes #shrimprecipes #freshseafood #ish #onmyplate #igeats #foodideas #munchies #nytcooking #easyrecipes #recipeideas #instaeats
View

Dec 29

Open
Random thought of the day…. Fried Brussels Sprouts are 100% worth all the gas. Do you agree?

They are also one of the easiest things to make! I like to cut the ends off then I quarter them. Save those outer leaves to fry as well. Add a pot with 1 cup Avocado oil and heat to 325. Fry them for a few minutes on each side until they start to brown. Add them to a wire rack to drain the oil then add them to a bowl and season with some salt, pepper, and garlic powder. I also made a pomegranate maple reduction that paired beautifully with these! All I did was boiled down some pomegranate juice, a few tbsp of maple syrup, and a splash of rice wine vinegar until it turned into a nice glaze consistency.

Hope you guys enjoy! 

.
.
.
.
#brusselssprouts #igbrussels #brusslesprouts #sidedish #friedfood #cookingtips #simplemeals #getcooking #homecookfood #easytomake #friedveggies #paleoish #dailyeats #mypaleoishlife #paleo #paleorecipes #paleoeats #wholefoodie #paleoliving
View

Dec 10

Open
FRIED ZUCCHINI PASTA 🍝 

Scroll through to see the construction of this tasty dish! It consisted of some delicious fried zucchini pieces, @raoshomemade pasta, pistachio pesto sauce, and some ricotta dollops. The YouTube video is now live so go check out the link in my profile to watch it! I also have the full recipe over there in the description.
View

Dec 2

Open
PROSCIUTTO WRAPPED SHRIMP 🍤 

I had some leftover prosciutto from Thanksgiving so wanted to do something fun with it. I gave this a try and it was a home run! Literally just clean and dry your shrimp then cut prosciutto slices into thirds. Wrap one of the pieces around the shrimp and ensure you overlap the prosciutto and it should stick to itself.

Get a pan on medium heat with a few tbsp of EVOO in there. Add the shrimp and sear for 2-3 min each side depending how big the shrimp are. Top with some fresh cracked pepper and a sprinkle of salt.

I made a spicy mustard dipping sauce to pair it with that consisted of a few scoops of Mayo, drizzle of white wine vinegar, small pour of Calabrian chili oil, some Dijon mustard, and some honey.

Follow along on Instagram for more recipe videos and updates.

Join Us

Trending Now

  • Facebook
  • Instagram
  • Pinterest
  • YouTube
  • Who We Are
  • Recipes
  • Contact
  • Take the Leap

© 2022 · Paleoish · Terms · Privacy