Yummy Green Bean Casserole (Paleo/Grain Free/Dairy Free)

green bean casserole

I love green bean casserole but when we started eating real food I knew I had to re-create it using real, pronounceable ingredients without gluten, grains, or dairy. And I was amazed to find out just how much TASTIER the homemade, no-can version tastes. My husband even said he cried a little bit when he ate it (but don’t tell him I told you)! Enjoy!!!

TIP: This casserole dish can be made in advance. Just prepare the dish through step 6 then cover and leave in the refrigerator until ready to bake, but the french fried onions are better if eaten the same day 🙂

*Here’s my grain free french fried onion string recipe

Yummy Green Bean Casserole (Grain/Dairy Free)
  • 3 12 oz. bags of fresh green beans (or about 8 cups fresh green beans)
  • ½ onion,, chopped
  • 3 cloves garlic, minced
  • 4 pieces bacon, chopped into bite size pieces
  • 4 C vegan cream of mushroom soup (recipe follows)
  • 4 oz. sliced pimentos, drained
  • salt and pepper to taste
  • 1 Tbsp. lemon juice (optional but adds a little tang)
  • gluten free french fried onions (see link above)
Cream of Mushroom Soup
  • 4 Tbsp. Allowed Butter or Ghee
  • 1½ C Non-Dairy Milk (I used ½ C full-fat canned coconut milk and 1 C almond milk)
  • ½ C Dry White Wine (or add additional ½ C of chicken broth)
  • 1 C Chicken Broth
  • 8 Oz. Chopped Mushrooms
  • 4 Tbsp. Tapioca Flour (do not use arrowroot, it looses its thickening power when under prolonged heat, cornstarch will work but then it will no longer be Paleo)
  • 5 Tbsp. Cold Water
  • ½ - 1 Tsp. Salt
  • ¼ - ½ Tsp. Pepper
  • ⅛ tsp. Cayenne Pepper
  1. Prepare the french fried onions as directed (see link). I prefer to have them all sliced and ready to go the day before.
  2. If using fresh green beans, cut the ends off. Cut the green beans in half if desired, then drop them into lightly salted water to blanch. Boil until crisp-tender, about 3 or 4 minutes, they will continue to cook in the oven. Immediately drain the green beans and rinse in cold water to stop the cooking process.
  3. Preheat the oven to 375 degrees.
  4. Dice the onion and bacon.
  5. Heat a small skillet to medium heat and add the bacon. Cook for about 1 minute. Add the onion and garlic. Cook until the bacon is done and the onion is transparent, 3 to 5 minutes. Set aside.
Prepare the cream of mushroom soup:
  1. In a separate large skillet, melt the allowed butter over medium heat, add mushrooms and cook until tender. Use a wooden spoon to chop up the mushrooms a bit as they become tender.
  2. Pour in the non-dairy milk and chicken broth and bring to boil.
  3. In a small bowl, mix the tapioca flour in the cold water and pour into mixture when it starts to boil. Stir until thickened, about 1 minute. If it needs to be thicker, add another Tbsp. of tapioca mixed with cold water.
  4. Add the cayenne, salt, and pepper to taste.
  5. Add the pimentos and onion mixture to the sauce.
  6. Mix the green beans into the sauce and place into a large casserole dish (do not top with the fried onions yet).
  7. Place in the oven for 25 minutes.
  8. Then, top with the french fried onions and cook until the top starts to brown, about 5-10 more minutes.
  9. Enjoy!

Posted December 3, 2010 by Cassidy in Egg Free, Paleo, Sides & Appetizers, Vegan / 2 Comments


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2 responses to “Yummy Green Bean Casserole (Paleo/Grain Free/Dairy Free)

  1. I love that you made your own cream of mushroom soup for this recipe! It sounds delicious! Thank you so much for sharing it with us at Allergy Free Thursdays! Hope to see you back again this week. 🙂

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