Green Bean & Artichoke Casserole is a delicious and nutritious addition to any holiday table. Unlike traditional casseroles that rely on canned ingredients and processed foods, this recipe uses fresh green beans, artichoke hearts, and a homemade paleo-friendly bread topping. Perfect for Thanksgiving or any family gathering, this casserole is sure to impress with its rich flavors and wholesome ingredients.
Fresh Ingredients for Maximum Flavor
Green Beans and Artichokes
Using fresh green beans and artichoke hearts as the main ingredients ensures a vibrant and flavorful dish. Fresh green beans provide a crisp texture and are rich in vitamins A, C, and K. Artichoke hearts add a tender bite and are loaded with antioxidants and fiber.
Onions and Bacon
Sauteed onions add a sweet and savory depth to the casserole, while the optional addition of bacon introduces a smoky flavor that complements the vegetables. If you’re a bacon lover, this ingredient elevates the overall taste, but the dish is equally delicious without it.
Creamy Paleo Sauce
Almond Milk and Arrowroot Starch
The creamy base of this casserole is made with unsweetened almond milk and thickened with arrowroot starch and chia powder. This combination creates a smooth and rich sauce without the need for dairy or gluten, making it suitable for paleo and Whole30 diets.
Seasonings
Sea salt and freshly ground black pepper are essential for seasoning the sauce. Feel free to adjust these to your taste. The right balance of salt and pepper enhances the natural flavors of the vegetables and the creamy sauce.
Homemade Paleo Bread Topping
Paleo Bread Ingredients
The bread topping is made from a blend of almond flour, arrowroot flour, almond butter, and a few other simple ingredients. This paleo-friendly bread is not only easy to make but also adds a delightful crunch to the casserole.
Preparing the Bread
Prepare the bread a few hours or even days in advance. Once cooled, slice half the loaf into ½-inch cubes. These cubes will be mixed with melted fat and used as a topping for the casserole, providing that essential crispy texture.
Assembly and Baking
Combining Ingredients
In a large baking dish, combine the blanched green beans, sauteed onions, and artichoke hearts. Pour the creamy almond milk mixture over the vegetables, ensuring everything is well-coated.
Adding the Topping
Mix the bread cubes with melted fat and spread them evenly over the top of the casserole. If using bacon, sprinkle it over the bread cubes. Cover the dish lightly with foil and bake in a preheated oven at 400°F for 40 minutes, removing the foil in the last 5 minutes to crisp up the topping.
Conclusion
Green Bean & Artichoke Casserole is a fresh and flavorful take on a classic dish, perfect for those who prefer clean eating without sacrificing taste. With its combination of fresh vegetables, creamy paleo sauce, and a crunchy homemade bread topping, this casserole is sure to become a favorite at your holiday gatherings. Enjoy a wholesome and delicious dish that’s easy to prepare and full of nutritious ingredients.
Green Bean & Artichoke Casserole
No canned green beans or condensed soups with weird ingredients in them. Just real, fresh food for your holiday table. The way it should be.
Ingredients
Green Bean Casserole
- 2 lb Green Beans, end trimmed and cut into 2" pieces
- 1 Yellow Onion, quartered and thinly sliced
- 1 jar Artichoke Hearts, drained & quartered
- 5 slices Bacon, optional, cooked and chopped
- 4 Tbsp Fat of Choice, Bacon Fat, Ghee, or Grass-Fed Butter are best, melted
- 1 1/2 cups Unsweetened Almond Milk
- 3 Tbsp Arrowroot Starch
- 1 Tbsp Chia Powder
- Sea Salt, to taste
- Fresh Ground Black Pepper, to taste
- Paleo Bread for topping, recipe below
Paleo Bread
- Coconut Oil, for the loaf pan
- 2 Tbsp Almond Flour
- 2 Tbsp Arrowroot Flour
- 6 Tbsp Almond Butter, no salt or sweetener added
- 1/4 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1 large Egg
- 1 Egg Yolk
- 1 1/2 Tbsp Light Olive Oil
Instructions
Bread
- Preheat oven to 325°F.
- Coat a loaf pan with coconut oil and set aside.
- In a bowl mix the almond flour, arrowroot powder, baking soda, and sea salt together.
- In a high-speed blender (I use the Blendtec with the Twister Jar) or food processor, combine the almond butter, olive oil, and eggs until smooth.
- Add the wet ingredients to the dry ingredients and mix until evenly combined.
- Add the batter to to the loaf pan and spread evenly to the sides and corners. Smooth out the top.
- Bake in the preheated oven for 40-45 minutes. Remove and let cool on a wire rack.
Casserole
- Prepare the bread a few hours or days in advance. Slice half the loaf into ½" cubes and set aside.
- Preheat the oven to 400°F.
- In a large pot, bring salted water to a boil and add the green beans. Return to a boil and cook the beans for 4-6 minutes. Drain and set aside.
- Melt 2 Tbsp fat in a skillet and add onions. Saute until translucent.
- Combine green beans, onions, and artichokes in a 9x13 (or equivalent) baking dish.
- In the same pot you used to boil the green beans, add the milk, arrowroot starch, chia powder, salt, and pepper. Whisk to combine and simmer over medium for just a few minutes until it thickens slightly.
- Pour milk mixture over everything in the baking dish.
- Mix the remaining 2 tablespoons melted fat with the bread cubes until evenly combined. spread them evenly on top of the casserole, and add bacon on top of that.
- Lightly cover with foil and cook in the preheated oven for 40 minutes. Remove foil in the last 5 minutes to crisp up the topping.
Notes
*Leave out the bread topping to make this Whole30 compliant.
Nutrition Information
Yield 8Amount Per Serving Calories 325Total Fat 26gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 16gCholesterol 67mgSodium 415mgCarbohydrates 17gFiber 6gSugar 5gProtein 9g
Nutrition is calculated by a third party and may not be 100% accurate
Shana B
Tuesday 22nd of April 2014
Just stumbled on your site today via a search for "chicken thighs" on Pinterest - what a find! :) Is there a sub for almond flour? I recently found out I am allergic to almonds. I use sunflower seed butter as my nut butter (b/c of course, I am also allergic to cashews, which is usually another good choice). Anyway, trying to find a good Paleo friendly bread w/o almonds. Thanks for your help and all the great resources on your site!
Kendra
Tuesday 22nd of April 2014
Hi Shauna. Thanks for your kind words. You could try to use sunflower seed flour (just a step before making sunbutter in the grinding process). I have not tried it but I know a lot of people with nut allergies use sunflower seed flour in place of nut butters with success.