PALEO GREEN BEAN CASSEROLE
This healthy green bean casserole is a Thanksgiving classic with creamy mushroom sauce, fresh green beans, and topped with crispy shallots!
This healthy green bean casserole is a lightened up, dairy-free, and gluten-free version of the classic Thanksgiving side. It’s made with a deliciously creamy, homemade mushroom sauce, fresh green beans, and topped with crispy golden shallots for that perfect crunch.
With Thanksgiving just around the corner, we thought we’d give the classic green bean casserole a Basic Eats twist. We ditching store-bought cream of mushroom soup for a homemade dairy-free, gluten-free version, and we swapping flour-fried crispy onions for more delicate (and of course gluten-free) crispy shallots. It’s an easy swap.
WHAT GOES IN THIS HEALTHY GREEN BEAN CASSEROLE?
- Green Beans: Use fresh green beans if you have access to them. If not, frozen ones work just fine since they’re frozen at their peak.
- Olive Oil: An essential for giving the mushrooms life while sauteing.
- Mushrooms: Cremini mushrooms (or baby bella mushrooms) work great in this recipe.
- Onion & Garlic: Adds aromatics and savory goodness to the mushroom sauce.
- Coconut Aminos: This gluten-free sauce gives a punch of flavor.
- Chicken Broth: For layered richness to the sauce.
- Milk: You can use almond milk, cashew milk, or any dairy-free milk.
- Arrowroot Powder: Works wonders to thicken up the mushroom sauce.
- Shallots: Makes for the best crispy topping to this casserole.
Paleo Green Bean Casserole
- 1 1/2 lbs Green Beans trimmed
- 1/3 cup Olive Oil divided
- 10 oz Cremini Mushrooms sliced
- 1 small Onion diced
- 1 tsp Coconut Aminos
- 3 cloves Garlic
- 1/2 cup Chicken Broth or vegetable broth
- 1 1/2 cups Almond Milk or cashew milk or other dairy-free milk
- Salt & Pepper to taste
- 2 tbsp Arrowroot Powder
- 4-5 Shallots thinly sliced into rings
- Preheat your oven to 375F. Then, bring a large pot of water to a boil and add the green beans. Blanch the green beans for 4-5 minutes, or until slightly tender but still crisp.
- Immediately transfer the green beans to an ice water bath, drain, and set aside.
- Then, heat two tablespoons of olive oil on medium high heat in a large pan. Add the diced onion and sliced mushrooms and cook for 8-10 minutes, or until soft.
- Stir in the coconut aminos, minced garlic, salt, and pepper. Then add the chicken broth and milk, and simmer for 5 minutes.
- Make a slurry by stirring the arrowroot powder with 2 tablespoons of water in a small bowl. Turn off the stove, pour the slurry into the pan, and stir until the sauce has thickened.
- Transfer about 1/3 of the mushroom sauce to a baking pan, add the green beans on top, then top with the remaining sauce. I put the sauce down the middle for presentation, but you could spread it evenly across the top. Then bake for 10-15 minutes or until warmed through.
- While the green beans are baking, add the sliced shallots to a pan with 1/4 cup or so of olive oil. Heat on medium high heat for 5 minutes, stirring the shallots, then reduce the heat to low and cook for another 3-4 minutes. Keep a close eye on the shallots after 7-8 minutes, as they go from golden to burnt very quickly.
- Once the shallots are lightly golden, remove them to a paper towel lined plate.
- Remove the green bean casserole from the oven, top with the crispy shallots and serve.