This paleo green bean casserole has it all – it’s creamy, crunchy, crispy, and oh so comforting. The combination of caramelized onions, bacon and fresh green beans sounds tempting already, but when you cover it all with my homemade creamy mushroom soup and then top it off with some crunchy almond flour – well, then you’ve got a side dish that’ll give your main dish a run for its money.
This gluten-free green bean casserole is layered with flavor. The carmelized onions are sweet and pair perfectly with the salty bacon; the green beans add a fresh crunch to the dish. The mushroom soup is made with fresh thyme, white wine and serrano pepper for some heat.
My recipe is unlike any traditional recipe you’ve had before. Don’t get me wrong, I’m all for tradition, but sometimes I prefer classic with a twist. This casserole has edge – it’s a classic comfort dish but with more flavor and bite. Try this recipe today and eat it all throughout the fall/winter season. You’re gonna like the way it tastes (channeling the men’s wearhouse guy).
- 1 tbs oil or Grassfed Organic Ghee
- 1 white onion, sliced
- 1 lb. (~4 cups) fresh green beans, ends trimmed and cut in half
- 3 slices bacon, chopped
- 1/3 cup almond flour to use as topping, optional
- 2 cups creamy mushroom soup
- Bring a pot of water to a boil and blanch your green beans by letting them cook for 3-4 minutes - then add them to ice water to stop the cooking process. Drain and set aside.
- In a cast iron skillet, add the chopped bacon. After a couple minutes add the onions. Cook until the onions are caramelized (be patient).
- In an 8x8 baking dish, combine the green beans with the onion mixture and then stir in the creamy mushroom sauce.
- Sprinkle with almond flour and bake at 350 for 30 minutes. Then set oven to broil for a couple minutes until top is golden (watch carefully).