Paleo Green Bean Casserole


1 pound fresh green beans

8 ounces roughly chopped mushrooms

4 ounces bacon (about 5 large strips)

1 cup thinly sliced yellow onions

1/2 cup finely chopped shallots

3 cloves minced garlic

1/2 cup almond meal

1 1/2 cups unsweetened almond milk

3 teaspoons sea salt

2 teaspoons cracked black pepper

2 tablespoons extra virgin olive oil



Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil. Drizzle 1 tablespoon extra virgin olive oil on the thinly sliced yellow onions and sprinkle with 1 teaspoon sea salt. Massage the extra virgin olive oil and salt evenly onto the onions with your hands. Spread the onions evenly on the baking sheet. Bake for 30 minutes at 350 degrees F, removing from the oven and stirring/flipping every 10 minutes. You are looking for a brown/crispy texture. Cook for an additional 5 minutes if they are not crispy enough.

Put a large pot of water and salt on high heat and bring to a boil. Roughly chop the bacon and add to a sauté pan on high heat. Lightly crisp the bacon 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.

Cut the green beans into halves and add to the water when it starts boiling. Boil for 5 minutes then remove from the water and place in a bowl.

When the mushrooms have cooked down and have a golden color, remove the entire bacon/shallot/garlic/mushroom mixture and place aside in a separate bowl.

With the heat on medium/low, add 1 tablespoon extra virgin olive oil and 1 cup of the almond milk and stir with a metal whisk. Add half of the almond meal and whisk until it dissolves. Carefully add the rest of the almond milk and the almond meal, whisking the mixture together over a medium simmer. Add 2 teaspoons sea salt and the 2 teaspoons 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 the lid (if you have one) and bake at 350F for 15 minutes. Remove the foil/lid and sprinkle the dried onions evenly on top. Place back in the oven for 5 minutes at 350F uncovered. Enjoy!


Recipe inspired by: Fed and Fit

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