This paleo green bean casserole is a gluten-free side dish perfect for Thanksgiving, Christmas, or big Sunday dinners with your loved ones. This is also a great recipe to make if you need to use up a stash of homegrown green beans from the garden.
Green bean casserole has always been one of my favorite foods. Unfortunately, I can’t eat wheat and don’t tolerate dairy well, so that means traditional recipes for this side dish aren’t an option. My recipe for paleo green bean casserole doesn’t taste exactly like the real thing, but I’m okay with that. Sometimes you can’t recreate a classic.
Sometimes I create basic recipes that you can easily upgrade to suit your personal preferences. This green bean casserole recipe is one of them. If you find the original recipe below too bland, jazz it up with additional toppings and spices (warning: some of the ideas below aren’t vegan).
- Crispy bacon crumbles
- Diced ham
- Diced jalapenos
- Fried onions
- Shredded Swiss or mozzarella cheese
- Cubed chicken or turkey
- Bread crumbs
If you like simple side dishes, don’t tweak my paleo green bean casserole recipe. My kids love the recipe as-is, so I usually just add gluten-free panko crumbs, crumbled bacon, and plenty of black pepper to my own portion.
Alright, it’s casserole time!
Begin by adding green beans to a large pot of boiling water. Boil them for 4 to 8 minutes depending on your desired level of tenderness. I usually boil mine for about 6 minutes.
Drain green beans in a colander, and quickly rinse them with cold water to stop them from cooking.
See that steam rising from the green beans? Be careful.
Saute onions, garlic, and mushrooms in a skillet drizzled with olive oil for 4 or 5 minutes. I like to season my veggies with salt, pepper, and garlic powder, even though I didn’t list that in the instructions.
Prepare your sauce by combining coconut milk, fresh herbs, seasoning, tapioca starch, and a dash of hot sauce. I say “a dash” like I don’t dump a bunch in there when I make this recipe. Ha.
Bring sauce to a gently boil, stirring occasionally with a spatula.
Place green beans, onions, and garlic in an ungreased casserole dish.
Pour sauce over the ingredients.
Your vegan green bean casserole will look like this before you place it in the oven:
You can eat some of it before you bake it. I do.
Bake for 15 to 20 minutes at 350 degrees Fahrenheit. Let the casserole cool for 5 or 10 minutes before you serve it. This gives the sauce time to thicken.
Serve and enjoy!
Ready to make your own paleo green bean casserole? Here’s my printable, Pinnable recipe: