• Skip to primary navigation
  • Skip to main content
Paleoish

Paleoish

More results...

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Search in posts
Search in pages
  • About
  • Recipes
  • Lifestyle
  • Leap
  • Contact
  • Subscribe
  • FacebookFacebook
  • InstagramInstagram
  • PinterestPinterest
  • YouTubeYouTube
  • More results...

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

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

Avatar photo

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!

battered shrimp tossed in sauce served in a bowl
Paleo Bang Bang Shrimp
Paleo Almond Cashew Cream
mexican beef and zucchini in a pan
One Pan Mexican Beef Saute
beef and broccoli in a pot
Paleo Beef & Broccoli Stir Fry

Reader Interactions

Rate & Comment Cancel reply

Your email address will not be published.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

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Trending Now

Jump to Recipe·Print Recipe

Stay in the Know

Follow along on Instagram for more recipe videos and updates.

Follow us

View

Feb 1

Open
BOURBON MAPLE BACON WINGS 🍗 🔥

These wings were next level! Are you team flat or drumstick? Let me know in the comments!

📍Rances pizza in Long Beach, CA

#paleoish #ishday #rances #wings #winglovers #chickenwings #fingerlickinggood #bestwings #bacon #crispybacon #baconlove #baconlover #orangecountyfood #ocfood #ocfoodies #yelpoc #infatuationla #longbeach #longbeachfood
View

Jan 20

Open
Miso Black Cod Recipe 

This Nobu style Miso Black Cod is to die for! Shout out to @ocwildseafood for the delicious seafood. Recipe is below.

Ingredients:
2 lbs black cod, cut into small filets
1/4 cup sake
1/4 cup mirin
2 tbsp monk fruit sugar

STEPS:
Cut the fish into filets and add to a large Tupperware container. Get a small pan and add in the marinade ingredients. Let this come to a simmer then cook for 20-30 minutes until a caramel texture forms. Remove from heat and let cool.

Add to fish and use your hands to ensure every piece is coated. Marinade overnight then let the fish come to room temp for 30-60 min on the counter. Broil on high (top shelf) for 4-6 min. Remove with oven and sprinkle with salt. Serve with Bok Choy or your favorite vegetable and enjoy!

#mypaleoishlife #paleoish #misoblackcod #sablefish #misoglaze #misoglazed #wildcaught #seafood #freshseafood #loveseafood #miso #glaze #seafoodrecipe #fishrecipe #quickandeasymeals #f52grams #feedfeed #food52 #whatsonyourplate #onmyplate #easyrecipe #tastemademedoit #foodie_features #makeitdelicious #blackcod #nobu
View

Jan 18

Open
Tacos Al Pastor YT Video Now Live.

This recipe for Tacos Al Pastor is so delicious and will give you a restaurant style feel! The marinade is packed full of flavor and the green sauce ties everything together! 

Go click the link in my bio to learn how to make this.

#tacosalpastor #alpastor #alpastorrecipe #taqueria #tacolovers #tacolove #letstacoboutit #tacoseveryday #tacoporn #tacos #tacorecipe #tomatillosauce #tomatillodressing #greensauce #tomatillo #tomatillos #paleoish #tacosauce #eattheworld #tastemademedoit #tacotuesday🌮 #tacotuesday
View

Dec 21

Open
Make this Homemade Gyro Pita Bite with @goodfoods Feta Cucumber Tzatziki dip for your next Holiday party!

This is such a fun appetizer that will be something different at the table! I love the layers of flavor you get from the crunchy pita, crispy gyro, tomato, and delicious @goodfoods Tzatziki dip. Check out the recipe below and hope you enjoy!  Happy Holidays!

Gyro Meat:

1 lb ground beef
1 lb ground lamb
1 red onion, roughly chopped
6 garlic cloves, roughly chopped
1 tbsp salt
2 tsp oregano
1 1/2 tsp cumin
1 tsp smoked paprika
1 tsp rosemary
1 tsp pepper
1/2 tsp thyme
1/2 tsp garlic powder
1/8 tsp cayenne pepper
1/8 tsp cinnamon

Pita and Toppings:
@goodfoods Feta Cucumber Tzatziki Dip
pkg of small pita, cut in half
2 vine ripened tomatoes, thinly sliced
olive oil
salt
garlic powder

STEPS:

Add your roughly chopped onion and garlic to a food processor and pulse until it’s finely chopped. Add to paper towels to squeeze out the moisture. Set aside.
Add the lamb and ground beef to a bowl and throw the seasonings in.  Mix up and add to the food processor to pulse.  You want this to be a smooth consistency. Add in the onion mixture and pulse again.
Grab a 8x8 baking dish or bread loaf dish.  Grease and add in the gyro meat and push down so it’s an even layer.  Bake at 375 for 30-40 minutes.  You want this to have an internal temp of 160.  Let fully cool before slicing.
Slice gyro into thin pieces and pan sear in some olive oil for 1-2 minutes per side to get each side crispy. 

Slice your pita bread in half and add pieces to a baking sheet.  Drizzle with Olive oil and season with salt and garlic powder on both sides.  Ensure both sides are coated in the olive oil. Bake at 400 degrees for 5 minutes.  Flip and bake for another 2-3 minutes until they start to get a little crispy and browned.

Add a nice layer of the @goodfoods Tzatziki dip on the bottom of the pita.  Top with a tomato slice and a gyro slice. Drizzle on a little more Tzatziki on top then enjoy!
View

Dec 14

Open
This Pepperoni Pan Pizza from @ranceschicagopizza is a serious game changer! Don’t sleep on their wings either. Their Bourbon Maple Bacon Wings were out of this world! #ISHDAY Ep.1

I am from Chicago so I was so pumped when I discovered this beautiful gem in Orange County! The pan pizza has this delicious buttery flakey crust that makes me cry tears of joy every time I eat it. I’m a sucker for chunky tomatoes so I love that they put those on top to add that extra texture and flavor component. Definitely check them out next time that pizza craving gets going and comment below on what ISHDAY episodes you want next!
View

Dec 1

Open
Created a little ASMR style unboxing video for my new iPhone. Hope you enjoy!

Phone: @apple IPhone 14 pro max
Case: @peel Bumper Case
Screen Protector: @zagg 

Excited to start to film on it and looking forward to creating some fun stuff for you guys! 

#iphone #iphone14promax #apple #unboxing #unboxinghappiness #unboxingexperience #iphoneunboxing #asmrunboxing #asmr #newphone #iphonelovers #appleiphone #ıphone #zagg
View

Nov 25

Open
Happy Thanksgiving! 🦃🍽 Thankful for all of you!

The spread: Turkey with a white wine gravy, bourbon chipotle cranberry sauce, green bean casserole with fried shallot, mashed potatoes, bubble bread, 5 cheese panko crusted Mac n cheese, sourdough stuffing, and roasted sweet potatoes with candied pecans.

#paleoish #mypaleoishlife #thanksgiving #givingthanks #thanksgiving🦃 #thanksgivingfeast #thanksgivingstyle #thanksgivingdinner #turkeyandgravy #stuffing #turkeyday #dinner #cranberrysauce #pumpkinpie #eatup #stuffingmyface #somuchfood #leftoversfordays #treatyoself
View

Nov 3

Open
Mom’s Easy, Delicious Cheesecake Squares

Today we have a special guest!  My Mom is making her first appearance and she will be showing us how to make her famous cheesecake squares that come together in no time.  Recipe is below and hope you guys enjoy!

CRUST INGREDIENTS:

1/2 cup butter
1/3 cup brown sugar
1 cup flour
1/2 cup nuts

CRUST STEPS:

Combine the butter and brown sugar and beat.  Add in the flour and beat.  Add in the nuts and beat.  Press into a 8x8 baking pan and bake at 350 for 15 minutes.

CHEESECAKE FILLING INGREDIENTS:

1/4 cup sugar
8 oz cream cheese
1 egg
2 tbsp milk
3/4 tbsp lemon juice
1/2 tsp vanilla

CHEESECAKE FILLING STEPS:

Combine remaining ingredients and beat until smooth.  Spread over the baked crust and bake at 350 for 20 minutes.  Let cool then cut into slices and serve.

.
.
.
.
.
#cheesecakesquares #ishday #paleoish #cheesecakesofinstagram #cheesecake #ilovedessert #bestdessert #cheesecakeporn #dessertinspo #bitesized #tastesasgoodasitlooks #easydessert #homebakedgoods #funinthekitchen #holidaysnacks #homemadeisbetter #treatyoself #holidaypartyideas #holidaydessertideas #hkdessert #recipeideas #recipeoftheweek #whoshungry #tastemademedoit #food52community #foodbloggerfeed
Jump to Recipe·Print Recipe

Good Vibes Playlist

Listen Now

Connect

Email Us

Never Miss a Recipe

Community

Join Us

Social

Facebook Instagram Pinterest YouTube
  • About Us
  • Recipes
  • Lifestyle
  • Leap
  • Contact

© 2023 · Paleoish · Terms · Privacy