Green Bean Casserole

Just as stuffing is iconic for Thanksgiving, so too is the green bean casserole. Just because the Paleo diet doesn’t allow for the use of traditional canned cream of mushroom soup, does not mean that you have to miss out on this classic dish during the holidays! Every element of the classic green bean casserole is here, Paleo-styled, since we know your meal wouldn’t be complete without the creamy, comforting goodness of this casserole dish.

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Green Bean Casserole
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Green Bean Casserole

Servings 8

Total Time: 70 minutes

Cook Time: 70 minutes

Nutrition Information

calories 94

carbohydrate 12g

protein 3g

fat 5g


  • 1 pound(s) green beans, fresh cut into 1 inch pieces
  • 1 pound(s) mushrooms sliced
  • 11/2 medium onion(s) sliced very thinly into half rings
  • 21/2 tablespoon(s) ghee divided, plus more for greasing dish, can also use coconut oil
  • 2 medium parsnip(s) chopped
  • 1 cup(s) chicken broth
  • 1/4 cup(s) almond milk, unsweetened or water
  • 1 medium garlic clove(s) chopped
  • 1 teaspoon(s) sea salt divided
  • 1/4 teaspoon(s) onion powder
  • 1 piece(s) casserole dish (9x7 inch)


  1. Preheat oven to 350 F and grease a 9x7 inch casserole dish.
  2. Steam the green beans until tender, 6-8 minutes, and place in an ice bath to stop the cooking. While green beans are steaming, add the chopped parsnips and chicken broth to a separate, small saucepan and bring to a boil. Once boiling, turn down the heat and simmer with lid on until parsnips are fork tender, about 8 minutes.
  3. Saute the sliced mushrooms in a skillet in coconut oil or ghee and 1/2 of salt over medium heat until the pan is dry and the mushrooms are browned. Remove mushrooms and set aside. Add the remaining ghee to the pan and saute the onions over medium heat, stirring occasionally until golden brown and starting to crisp, about 15-20 minutes. Add a splash of water as needed to prevent sticking.
  4. Add the parsnips, chicken broth, almond milk, garlic, sea salt, onion powder, and 1/4 of the sauteed mushrooms to a blender and process until smooth.
  5. Add the green beans and remaining mushrooms to the casserole dish. Pour the sauce mixture on top, stirring all with a large spoon to coat the vegetables. Top with browned onions. (At this point, you can cover and refrigerate overnight or freeze for later use.)
  6. Cover and bake until warmed through, about 20-30 minutes. Remove cover for last 10 minutes of baking.