Who says you can’t have a HEALTHY green bean casserole?
This may take about 20-30 minutes longer in prep time than your traditional full-of-mystery-ingredients casserole, but the extra effort is SO worth it!
And green beans aren’t technically Paleo. But I consider them borderline. They’re green, after all, so I say they count. 😉
We debuted this dish at our Festive Festive holiday cooking class – and MAN, it was such a hit that I had to run over the table to grab a few bites before I missed my chance!
I GUARANTEE your guests will love it, too. Okay, maybe I shouldn’t guarantee anything but hey, who doesn’t love bacon in just about anything? That’s why this is so good, if you ask me.
Paleo Green Bean Casserole
Adapted from Fedandfit.com
- 1 1/2 lbs frozen green beans
- 8 oz chopped mushrooms
- 6 large strips of bacon (I prefer the thin, crispy bacon for crumbling)
- 1 cup thinly sliced yellow onions
- 1/2 cup finely chopped green onions
- 3 cloves of garlic, minced
- 1/2 cup almond meal
- 2 cups unsweetened almond milk
- 3 tsp sea salt
- 2 tsp cracked black pepper
- 2 tbsp extra virgin olive oil (EVOO)
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper. Aluminum foil is an acceptable substitute.
- Pour thinly sliced onions, 1 tbsp of EVOO, and 1 tsp of sea salt in a large Ziplock bag. Massage the EVOO and salt evenly into the onions with your hands. Then spread the onions out on the baking sheet evenly.
- Bake for 30 minutes at 350F, removing from the oven and stirring and flipping every 10 minutes. You’re looking for a brown, crispy texture.
- Heat up the green beans in the microwave or on the stove top until they’re defrosted. Be careful not to overcook. Drain the green beans and place in a bowl.
- Roughly chop the bacon and add to a sauté pan on high heat. Lightly crisp the bacon and then add the chopped shallots.
- Once the shallots are slightly clear, add the minced garlic. After a few minutes, add the mushrooms and continue to stir on medium-high heat.
- When the mushrooms have cooked down and have a golden color, remove the entire bacon/scallion/garlic/mushroom mixture and place aside in a separate bowl.
- With the heat on medium-low, add 1 tbsp EVOO and the almond milk. Stir with a metal whisk.
- Add half of the almond meal and whisk until it dissolves. Then, carefully add the rest of the almond meal, whisking the mixture together over a medium simmer. Now add 1 tsp sea salt and the 2 tsp pepper.
- Whisk until the gravy thickens slightly to the texture of heavy cream. Reduce the heat and add the bacon/mushroom mixture then stir.
- Add the green beans to the sauté pan and stir. Pour the entire mixture into a medium-sized casserole dish.
- Cover with aluminum foil and bake at 350F for 15 minutes. Remove the foil and sprinkle the dried onions evenly on top. Place back in oven for 5 minutes at 350F uncovered.
ENJOY! I challenge you to serve it to your guests at Thanksgiving or Christmas and let me know how they like it!
Committed to your success,