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Healthy Green Bean Casserole

This green bean casserole is DELICIOUS and made healthier and Paleo-approved with real food ingredients, instead of canned cream of mushroom soup and canned fried onions.
Prep Time10 mins
Cook Time45 mins
Course: Side Dish
Cuisine: American
Keyword: casserole, healthy, paleo
Author: Brittany Davis



  • 1 Tbsp coocnut oil
  • 1 yellow onion
  • 2 Cups cremini mushrooms chopped
  • 2 garlic cloves
  • 1 Cup chicken bone broth
  • 1 can coconut milk
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp dried parsley
  • ½ tsp dried thyme
  • 2 Tbsp water
  • 2 Tbsp arrowroot powder

Green Beans

  • 1 lb fresh green beans
  • dash sea salt

Crispy Onions

  • 2 Tbsp coconut oil
  • 1 shallot
  • 1 egg
  • 3 Tbsp almond flour
  • sea salt



  • Chop the onion and the mushrooms.
  • MInce the garlic cloves.
  • Rinse the green beans and trim the ends of them.
  • Slice the shallot
  • Preheat the oven to 375°.


  • Melt the coconut oil in a large pan over Medium-high heat.
  • Add the chopped onion and mushrooms. Cook for 5 minutes, or until the onions start to become translucent.
  • Add the garlic cloves to the pan, and cook for one minute, stirring frequently.
  • Add the bone broth, coconut milk, salt, pepper, parsly, and thyme.
  • Simmer for 10 minutes, stirring frequently.
  • Mix together the arrowroot powder and the water in a small bowl to make a slurry. Add it slowly to the sauce to thicken it.
  • Cook for another 2 minutes.

Green Beans

  • In a large pot, bring about 2 quarts water to a boil.
  • Add the green beans to the pot and allow them to boil for 5 minutes.
  • Drain the green beans.


  • Place the green beans in a 9x13" pan.
  • Pour the sauce over the green beans and mix together.
  • Bake in the oven for 20 minutes.
  • Top the casserole with the crispy onions, and return it to the pan to bake for an additional 5-10 minutes.

Crispy Onions

  • Add the coconut oil to a medium-sized pan and melt over Medium-high heat.
  • Wisk the egg in a small bowl.
  • Add the almond flour to a separate small bowl.
  • Dip the sliced shallots into the egg and then the almond flour.
  • Add the shallot to the hot oil in a single layer (you may need to do two batches).
  • Cook for 1 minute, turn the shallots over, and cook an additional 1 minute.
  • Set the onions on a paper-towel lined plate to drain off the excess oil.
  • Salt the onions generously.