Ready for Thanksgiving? You will be with this healthy side! This delicious Paleo Green Bean Casserole is the perfect addition to your Turkey Day dinner. It’s suitable for everyone at the table because it is dairy free, Whole30, gluten free, and even AIP-compliant.
Is This Paleo Green Bean Casserole Healthy?
Green bean casserole isn’t known for being the healthiest dish on the Thanksgiving table. Luckily, I’ve changed that! You can enjoy this Paleo green bean casserole without worrying about any nasty feelings or tummy aches from gluten or dairy. Here are some of the healthy ingredients in this allergen-friendly green bean casserole:
Dairy Free Cream of Mushroom Soup
Cream of Mushroom soup is a key component in any green bean casserole recipe. Most recipes are full of gluten and dairy, so I created this Dairy Free Cream of Mushroom Soup that’s awesome on its own or in dishes like this casserole.
Obviously, green beans are the star of this Paleo Green Bean Casserole. This vibrant green veggie is high in Vitamin K, Vitamin C, fiber, and a range of B vitamins. Definitely worth an addition to your diet! Green beans pair wonderfully with coconut aminos and bacon, just like in this dish.
Gluten Free Onion Rings
No green bean casserole is complete without the crunchy onion ring topping! Most onion rings are highly processed, fried in inflammatory oils, and contain gluten. That’s why I recommend these Gluten Free Onion Rings as the topping for this Paleo Green Bean Casserole.
How to Make Paleo Green Bean Casserole
Everyone loves an easy-to-make dish for the holidays. Luckily, this casserole comes together in about 30 minutes as long as you have all your components prepared. For easy prep, have your Cream of Mushroom soup, bacon, onion rings, and green beans cooked and on hand.
This dish can be prepared ahead of time, but you’ll want to add the Gluten Free French Fried Onions shortly before baking. I suggest prepping the rest of the components, and leaving the onions for last.
- Pre-heat your oven to 350. To make the casserole, simply combine your soup, coconut aminos, salt, and pepper (omit the pepper for AIP) in your casserole dish. Add in your chopped bacon, green beans, and ⅔ of a cup of your onion rings.
- Bake for 25 minutes until your casserole is bubbling, then top with your remaining onion rings. Place back in oven for another 5 minutes until the topping is golden brown and crispy.
How to Store Paleo Green Bean Casserole
This casserole stores well in the refrigerator for 4-5 days. I don’t recommend freezing it, as the onion rings wouldn’t crisp back up very well. If you’re making this recipe ahead of time, store in the refrigerator and then reheat when you’re ready to serve.
How do I Reheat this Green Bean Casserole?
To reheat, I recommend placing in the oven at 350 for 10-15 minutes or until casserole has warmed through and topping is crispy. You could also try using the broiler or a toaster oven, but keep an eye on it to make sure it doesn’t burn. I don’t recommend reheating in the microwave, because that will make the topping soggy.
You’ll also love:
- Easy Instant Pot Mashed Potatoes (Paleo, Whole30)
- Paleo Apple Crisp (AIP, Paleo)
- Ranch Mashed Cauliflower (AIP, Paleo, Low Carb)
Paleo Green Bean Casserole
- 1 3/4 cup Cream of Mushroom Soup, click for my dairy free, simple homemade recipe
- 1 teaspoon coconut aminos, optional
- 6 slices Whole30 compliant bacon, cooked and cut in pieces
- 4 cups green beans, cooked and cut
- 1 ⅓ cups French Fried Onion Rings, click for my gluten free, simple homemade recipe
- salt and pepper to taste, omit pepper for AIP
- Combine the soup, coconut aminos, salt, and pepper in a 1 1/2-quart casserole dish.
- Add bacon, beans, and 2/3 cup French Fried Onions, chopped.
- Bake at 350°F for 25 minutes or until the mixture is hot and bubbling. Remove from the oven, stir, and sprinkle with the remaining French Fried Onions.
- Bake for 5 minutes or until the French Fried Onions are golden brown.