How to Make a Paleo-Friendly Green Bean Casserole for Thanksgiving

We get it; you’re on a diet but craving your fave comfort foods like ice cream and chicken noodle soup. With our new food series, #NotCheating, we’re turning these cheat-day dishes into compliant recipes. If you’re dabbling with gluten-free, vegan, keto, paleo, Whole30, or other plans, allow these takes to curb your hankerings healthfully.

Don’t be bummed about not being able to enjoy the holiday classics like green bean casserole because you eat paleo. We’ve got you. And this time, we’ve really got you. While this recipe was created to fit within paleo diet parameters, it also complies with dairy-free, gluten-free, Whole30, and vegan (if you simply omit the bacon) diets. And yet, the results deliver in complexity and depth of flavor — way more so than the traditional casserole.

The bulk of this recipe is creating a paleo version of cream of mushroom soup, often used in the classic Campbell’s recipe. We honestly plan on making the soup solo to enjoy on frigid nights. So, by all means, paleo-ify other recipes that call for the Campbell’s can by using this version instead.

Paleo Green Bean Casserole Recipe

(Serves 6)

Recipe Notes: This recipe can be made a couple of days ahead of time, then transferred to a coconut-oil-greased casserole dish (one 9×13 or two 8×8). For the best results, let the casserole come to room temperature for at least an hour before baking, cover for the first 45 minutes at 375°F, then uncover and continue to bake for 15 more minutes. Cook time will be longer if baking from cold.

Ingredients:

• 1/4 cup + 1 tablespoon coconut oil, divided

• 2 large yellow onions, thinly sliced

• 8 ounces sliced cremini mushrooms

• 4 cloves garlic

• 2 cups cauliflower rice

• 2 cups all-natural cashew milk (we used Malk brand)

• 1/2 teaspoon kosher salt

• 1 tablespoon nutritional yeast

• 1/4 teaspoon ground nutmeg

• 6 ounces paleo bacon, sliced into lardons

• 2 pounds green beans, trimmed of stems and cut to about 1-inch pieces

Instructions:

1. Caramelize the sliced onions in 1/4 cup coconut oil in a large skillet over medium heat, stirring occasionally, for about 20 minutes or until onions are browned and softened.

2. Remove about half of the caramelized onions to a bowl and set aside.

3. To the large skillet with onions, add the mushrooms, garlic, and 1 more tablespoon of coconut oil. Cook for about 10 minutes, stirring occasionally until mushrooms have browned.

4. Add the cauliflower and cashew milk to the skillet and let simmer, still on medium heat, for about 10 minutes or until cauliflower has softened.

5. Remove skillet mixture to a blender. Blend mixture with salt, nutritional yeast, and nutmeg until smooth and creamy — this is our paleo version of “cream of mushroom soup.”

6. Wipe out the previously used skillet and replace over medium-high heat. Brown the bacon lardons for about 5 minutes, stirring constantly.

7. Add the green beans to the pan and stir to combine with bacon. You may actually need to divide the beans into two skillets, as we have done. Let beans cook for about 3-5 minutes until tender but still crunchy.

8. Add the “cream of mushroom soup” to the skillet(s) and stir to combine.

9. Top with reserved caramelized onions and serve immediately.

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(Recipe via Ashley Bare/Brit + Co; photos via Brittany Griffin/Brit + Co)