Do you have any idea how long I have been contemplating this Green Bean Casserole recipe? It’s been on my mind for a month, at least. You all kept telling me on Facebook that you wanted, needed, a recipe for green beans in time for Thanksgiving, but it was a feat I just didn’t want to tackle.
The first big hurdle for me was french-fried onions. I mean, you can’t have green bean casserole without them, so how would I do it? I don’t even know what french-fried onions are. I’m guessing the French don’t eat them, and I don’t even know how they’re made, so that should probably be a clue that it’s not a food I should be eating anyway. But I wanted onions in this so I worked it out.
The second issue I had was cream of mushroom soup. That’s like the glue that holds the casserole together. I played around with different combos of ingredients in my head for a while and thought I had my plan. Then, at the last minute, I switched it up just a tiny bit and I think it made all the difference in the world.
And finally, I didn’t know what I wanted to do for a topping. I used to just throw more french-fried onions on top, because that extra crispy crunch is just the perfect compliment. But how would I accomplish it without that fake food? Luckily, someone brought a delicious rosemary bread to our Meetup group last week, and it was just the inspiration I needed. I’m telling you, everything just fell into place for me to put this recipe together in time for Thanksgiving. I’m not sure if the bread recipe I used was the same as what I ate last week at the Meetup, and I modified it a bit anyway, but it worked perfectly for this casserole.
So, you can probably see why I didn’t really want to try this recipe, but I’m so glad I was pushed to do it. Oh, and I added bacon in it because I love bacon. You don’t have to add it, but I think you’d be a little crazy not to…
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
- 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
- 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.
- 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.
*Leave out the bread topping to make this Whole30 compliant.
Nutrition Information:Yield: 8
Amount 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