Paleo Green Bean Casserole


For the cream of mushroom soup

1 Tbsp. coconut oil

3 cup mushrooms, chopped or sliced

2 garlic cloves, minced

2 teaspoon onion powder

1 teaspoon dried thyme

½ teaspoon of sea salt

¼ teaspoon pepper

1 ¾ cup broth (chicken or vegetable)

½ cup coconut cream

2 Tbsp. tapioca starch


For the green bean casserole

Prepared cream of mushroom soup

1 lb. green beans, trimmed


For the fried onions

¼ cup almond flour

¼ cup coconut flour

1 teaspoon of sea salt

¼ teaspoon black pepper

1 large white onion, halved and sliced thin

⅓ cup of coconut milk

⅓ cup coconut oil



For the cream of mushroom soup

1. Using a medium stockpot, melt the coconut oil on medium heat. Sauté the mushrooms and garlic for 4-5 minutes until tender.

2. Pour in remaining soup ingredients and mix well to combine. Bring to a simmer for 10 minutes or until soup thickens.

3. Remove from heat and set aside, allowing to cool before using a blender to fully blend the soup.


For the green bean casserole

1. Fill a large stockpot with water about ⅔ of the way full and bring to boil.  Add green beans and cook for 10 minutes or until tender.  Strain and set aside.

2. Preheat oven to 400°F and combine green beans and mushroom soup in a large casserole dish.

3. Bake casserole for 15-20 minutes, while simultaneously cooking the fried onions (see below.)


For the fried onions

1. Combine the two flours, salt, and pepper in a bowl and set aside. 

2. Set up a station with a bowl of flour and another bowl with coconut milk.

3. Using a large deep skillet, melt the coconut oil and bring to high heat.  The oil has to be very hot to properly fry.

4. Begin coating the onions by dipping them in the coconut milk, and then the flour mixture.  Carefully drop the onions into the oil and cook for about 2 minutes on each side.  Add more coconut oil to skillet as needed.

5. Top casserole with onions, serve, and enjoy!


Serves 8


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