Paleo Green Bean Casserole
Green Bean Filling:
  • 2 lbs. fresh green beans
  • ¼ cup tapioca flour
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 4 oz. mushrooms, sliced (about ½ pack - opt)
  • 2 cloves garlic, minced or grated
  • ¾ tsp sea salt
  • 2-1/2 cups chicken broth
  • 1 can full-fat canned coconut milk
  • freshly ground black pepper
  • freshly grated nutmeg
Almond-"Parmesan" Topping:
  • 2 tbsp olive oil, ghee, OR butter, melted
  • 6oz. bag slivered almonds (1-1/2 cups), roughly chopped
  • ½ cup almond flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • freshly ground black pepper
  1. Preheat oven to 375 and grease a 9x12 baking dish.
  2. Toss all topping ingredients, except 2 tbsp oil/ghee, together in a bowl. Set aside.
  3. Bring a large pot of salted water to a boil. Boil green beans for 4 mins, remove from heat & drain all water out.
  4. Place green beans back into hot pot and set pot on counter, covered, for 4 more mins. After 4 mins, toss beans in tapioca flour and set aside uncovered.
  5. Heat 1 tbsp olive oil in another large pot/skillet over med high heat.
  6. Place sliced onions in heated oil and saute until translucent - 5-7 mins.
  7. Add mushrooms and saute another 2-3 mins, then, add garlic and saute another 30 seconds until fragrant.
  8. Immediately add broth + milk, nutmeg, salt & pepper, and flour-coated green beans. Stir until combined.
  9. Bring to a boil, stirring continuously until thick & creamy. Remove from heat once thickened and pour into a greased 9x12 dish.
  10. Evenly sprinkle almond-"parmesan" on top and drizzle with 2 tbsp olive oil/ghee/butter. Bake at 375 for 15 mins until edges are bubbling, then, broil for 2 more mins until golden brown. Enjoy!
Recipe by Merit + Fork at