At some point when you are making a number of substitutions for a dish, like this keto-friendly, dairy-free, green bean casserole, you just have to take some creative liberty. You might be hesitant about the ingredient list, but this paleo green bean casserole blows the traditional versions out of the water! It’s got a combination of amazing flavors and textures that will satisfy your taste buds and wow your guests.
A New Classic
It’s creamy, it’s crispy. This green bean casserole has all the key components. Most of all, it’s not a total pain in the butt to make. You will swoon, this low-carb green bean casserole is the new classic. It’s super easy to make and truly decadent. The bechamel-like cauliflower cream among the crispy roasted green beans and bacon then smothered on sauteed onions will win over your hearts and bellies!
Grab Your Ingredients
The best part about this Whole30 compliant, paleo Green Bean Casserole is that the ingredients are super simple. They’re whole food ingredients, not a can of cream of mushroom insight.
- Green beans, of course, fresh and trimmed for this casserole.
- Cauliflower which makes the base of the sauce.
- Coconut milk or cashew cream for the sauce too.
- Egg yolks to thicken it the sauce, which cook in the hot blenderm mix.
- Nutritional yeast to give it that dairy like flavor and umami!
- Bacon for crisp and saltiness to mimic the tradtitional fried onions.
- Onions which we sautee insted of fry, but trust me it works, as they lend a bit of sweetness and loads of flavor.
Step by Step Paleo Casserole
- Start by Steaming the cauliflower and garlic.
- Then you arrange the green beans on a sheet pan vertically in rows.
- Sprinkle the green beans with sliced mushrooms.
- Add the chopped bacon all over and set to roast until crispy.
- Set the onions to cook down in a skillet while the green beans roast.
- Then combine the steamed cauliflower an garlic with coconut milk and seasonings in a blender.
- Blend it until smooth.
- Add in the yolks slowly while the hot mix blends to cook them.
- Remove the crispy green beans with bacon and mushrooms from the oven.
- Transfer the green beans to a casserole dish with the bacon and mushrooms.
- Pour the cauliflower bechamel all over the green beans in the casserole dish.
- Top with sauteed onions and half of the bacon and onions. Then bake until golden brown.
Frequently Asked Questions
Yes, this casserole can be assembled ahead and just baked to serve. It lasts really well.
You can use agar agar, about 1 teaspoon to thicken the cauliflower instead if you’re egg-free.
Absolutely, just add 30 minutes to the baking time!
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Paleo Green Bean Casserole
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 6 1x
- Category: Side Dish
- Method: Oven
- Cuisine: Thanksgiving
- Diet: Gluten Free
Description
A healthy twist on a Thanksgiving Classic that everyone will love!
Ingredients
The Green Beans
- 2 pounds green beans,fresh, trimmed
- 5 slices sugar free bacon
- 2 cups sliced cremini mushrooms
The Onions
- 2 cups sliced onion, 1/4 inch thick slices
- ¼ teaspoon salt
- 3 tablespoons avocado oil or butter
The Sauce
- 2 cups diced cauliflower
- 1 cup coconut milk
- 4 cloves garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 tablespoon nutritional yeast
- 3 egg yolks
Instructions
- Pre-heat your oven to 400F.
- Combine the cauliflower, garlic cloves and coconut milk in a sauce pot, cover with a lid and heat over medium heat. Cook here until the cauliflower is fork tender.
- In the meantime, arrange your green beans side by side vertically in rows, in one flat layer over 2 sheet pans. Sprinkle the mushrooms all over. Cut the bacon into small pieces and distribute it evenly over all of the veggies. Sprinkle with a pinch of salt. Roast for 20 minutes, middle and bottom rack. Rotate the pans after 10 minutes.
- In the meantime heat a large skillet over medium heat. Add in the oil or butter then the onions. Sprinkle in the salt. Use tongs or forks to gently toss. Then cover with a tight fitting lid. Stir every 5 minutes until green beans are ready. They will begin to get tender, then translucent, then browned and finally soft and sweet with some toasty bits!
- By now the cauliflower should be soft. Carefully transfer all the contents of the sauce pot to a blender. Add in the seasoning and the nutritional yeast. Blend on high until smooth, add in a little bit of water or broth if needed. Then add in the egg yolk one at a time until fully combined
- When the green beans are ready remove them from the oven. They will be browned and crunchy, try not to eat them all.
- Arrange them in a casserole dish, I like to arrange them in little bunches with the greens beans (with the mushrooms and bacon pieces) all facing the same way, makes it easier to serve. Pick a few pieces of bacon out and set them aside.
- Pour the cream sauce all over the green beans and use a spatula to spread it out. Then top with the caramelized onions and those bacon pieces you set aside.
- Pop the casserole in the oven and bake for 20 minutes.
- Remove from the oven, and serve!
Recipe Notes:
- If you can’t eat eggs, use 1 teaspoon agar agar to thicken the cauliflower cream
- You can make the components, and assemble this ahead of time, and then just bake to serve.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 190
- Fat: 10.4g
- Carbohydrates: 15.1g
- Fiber: 6.5g
- Protein: 9g
Caulifornia Girl says
Do you think it would be gross to puree the mushrooms with the sauce to get a cream of mushroom taste???
Cristina says
You can totally do that! Not gross… but I would cook them first!
trisha says
Do you think I could make this up the day before and then just Bake on thanksgiving?
Cristina says
Your best bet is to roast the green beans, make the onions and the sauce ahead of time, but store them seperately then build and bake the casserole the day of. That way your green beans don’t get soggy.
Easy Prep Ahead Meal Planning with 20 Dishes says
dang! this looks delicious! So excited to see i can still enjoy green beans casserole on the keto diet!
Beth says
This looks amazing! And just in time for turkey day! About how many people does this serve? NOt sure if I need to double it – or triple! 🙂
Cristina says
Hi Beth! Served 6 🙂
Donna says
I did a test run with this last night, and will be making it on thanksgiving for sure. Thanks for sharing!
Cristina says
Thank you Donna!!!!
ChihYu says
What a lovely comfort food food the holiday season and I’m so happy you made it healthy and keto paleo whole30 compliant. Amazing !
Holley@ThePrimalDesire says
This looks like the perfect side dish for Sunday dinners roast! Yum!
Melissa @Realnutritiousliving says
These will be on my thanksgiving table. It’s so hard to find a healthy green bean casserole substitute.
Cristina says
Woohoo!
Kari - Get Inspired Everyday! says
Oh my goodness, this is green bean casserole as it was always intended to be – perfectly comforting while still healthy!
Cristina says
Indeed!!
Irena Macri says
It can be so tough to find a good green bean casserole recipe without the cream of mushroom and fried onions from the jar on top, but you totally nailed it!!!
Cristina says
Thanks Irena!
Jo romero says
Oh my gosh! Love how this dish looks – I’ll save it and make it next week. Thanks for a great recipe 🙂
Renee says
Oh gosh that sauce!! What what??! Love it! I can’t wait to make this – I can’t have dairy – even raw – anymore so this will fill that need perfectly!
Colyn says
this looks freaking amazing!!
Emily @ Recipes to Nourish says
Wow. Wow. Wow. This looks so good and I’m sure the flavor is out of this world delicious! I want to make this for the upcoming holidays!
Cristina says
Thank you sooo much Emily!
Jean says
This looks so creamy and delicious! I love that you used cauliflower for the creamy sauce.
Cristina says
I use cauliflower for pretty much everything these days 🙂
tina says
perfect for thanksgiving – Adding this to my pinterest!!!