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green bean casserole in a pan

Paleo Green Bean Casserole

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  • 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


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.




  • 5 cups green beans, ends cut off and cut in half


  • 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


  • 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



  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.


  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.


  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.