This Homemade Green Bean Casserole recreates this classic holiday side dish with real ingredients. Tender green beans and crispy bacon mixed in a creamy sauce and covered in a crunchy walnut and breadcrumb topping. This recipe is gluten free, grain free, dairy free and paleo friendly.
In typical holiday fashion, this Homemade Green Bean Casserole takes plain green beans to the next level. This side goes well with Thanksgiving dinner but can be enjoyed with any meal at any time during the year! My family loves this dish during the holidays or as a delicious addition to our weeknight dinners. The combination of flavors in this casserole will have you coming back to this recipe again and again.
Ingredients:
- Green beans
- Coconut milk
- Pepper
- Almond flour crackers
- Coconut aminos
- Chicken broth
- Canned coconut milk
- Poultry seasoning
- Garlic powder
- Arrowroot starch
- Water
- Nutritional yeast
- Onion
- Bacon
- Extra virgin olive oil
- Salt
- Walnuts
How to Make Green Bean Casserole
Step One. Preheat the oven to 350 degrees. Dice the onion and cut the green beans into bite sized pieces. Heat the extra virgin olive oil in a large skillet and cook the onions on high heat for a few minutes until they become translucent. Add the green beans to the skillet and cook on medium heat while you prepare the sauce.
Step Two: Whisk together the coconut milk, pepper, coconut aminos, chicken broth, canned coconut milk, poultry seasoning, garlic powder, nutritional yeast and salt then add to the skillet. Continue to cook on medium heat for 3 minutes. Mix together the arrowroot and water to create a roux. Add the roux to the skillet and stir consistently until the roux thickens the sauce. Continue to cook for 10-12 minutes on medium heat, stirring often.
Step Three. Cook the bacon in the microwave for 5 minutes. Continue to cook in the microwave at 30 second increments until it becomes your preferred crispiness. Cut the bacon into small pieces. Blend the crackers in the food processor until they become breadcrumbs.
Step Four. Remove the skillet from the heat and mix the bacon into it. Pour the green bean mixture from the skillet into a 9 by 13 casserole dish. Add 1/2 cup of the breadcrumbs and mix them into the green bean filling. Top with the rest of the breadcrumbs and walnuts. Bake at 350 degrees for 30 minutes.
Can You Make Green Bean Casserole Ahead of Time?
You can make this casserole ahead of time and simply reheat it in the oven on the day of. You can also prep the green beans, bacon, and breadcrumbs ahead of time. This will save you time the day you make the rest of the casserole. The leftovers can also be easily reheated in the microwave.
More Favorite Thanksgiving Recipes…
- Paleo Pumpkin Bars with Cream Cheese Frosting (Gluten Free & Dairy Free)
- Easy Instant Pot Garlic Mashed Potatoes (Gluten Free)
- Crockpot PA Dutch Potato Stuffing (Gluten Free & Grain Free)
- Easy Baked Green Beans
- Instant Pot Cauliflower Mashed Potatoes
This Homemade Green Bean Casserole has become a staple recipe around the holidays in my house. I hope you enjoy it as much as we have!
-Kelsey
Homemade Green Bean Casserole (Gluten Free & Paleo)
Course: Side dishesDifficulty: Easy6
servings25
minutes30
minutes55
minutesIngredients
6 cups fresh green beans
1 medium sweet onion
1 Tablespoon extra virgin olive oil
8 pieces of bacon
3/4 cups coconut milk
1/2 teaspoon pepper
1 teaspoon coconut aminos
1 cup chicken broth
1 can of full fat coconut milk
1/4 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1 Tablespoon nutritional yeast
1 teaspoon salt
2 Tablespoons arrowroot starch+ 2 Tablespoons water
1/2 dup diced walnuts
Directions
- Preheat the oven to 350 degrees. Dice the onion and cut the green beans into bite sized pieces. Heat the extra virgin olive oil in a large skillet and cook the onions on high heat for a few minutes until they become translucent. Add the green beans to the skillet and cook on medium heat while you prepare the sauce.
- Whisk together the coconut milk, pepper, coconut aminos, chicken broth, canned coconut milk, poultry seasoning, garlic powder, nutritional yeast and salt then add to the skillet. Continue to cook on medium heat for 3 minutes. Mix together the arrowroot and water to create a roux. Add the roux to the skillet and stir consistently until the roux thickens the sauce. Continue to cook for 10-12 minutes on medium heat.
- Cook the bacon in the microwave for 5 minutes. Continue to cook in the microwave at 30 second increments until it becomes your preferred crispiness. Cut the bacon into small pieces. Blend the crackers in the food processor until they become breadcrumbs.
- Remove the skillet from the heat and stir in the bacon. Pour the green bean mixture from the skillet into a 9 by 13 casserole dish. Add 1/2 cup of the breadcrumbs and mix into the green bean filling. Top with the rest of the breadcrumbs and walnuts. Bake at 350 degrees for 30 minutes.
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