This Green Bean Casserole is so creamy and crunchy (thanks to the homemade French Fried Onions) and better than the original! You’ll never guess it’s gluten-free, grain-free, dairy-free, and paleo! (Yes, the Cream of Mushroom Soup recipe is Dairy Free!)
My absolute FAVORITE dish of the Thanksgiving Day feast is the Green Bean Casserole. I wait in anticipation all year for this dish and then eat the leftovers for the entire month of December then make it AGAIN for Christmas! That is how much I love it. Really.
When I decided to clean up my diet I knew this was one dish I’d have to sacrifice. It’s made with canned cream of mushroom soup and french fried onions that have a buttery and crisp bread coating (yum.. mouth watering!), and the only “healthy” ingredient is the green beans. Truly, the veggies are just a way to get more creamy and crunchy goodness in every bite.
I decided that there was no way I couldn’t at least try to replicate this dish in a healthy way, and I set out with great determination and resolve.
Cricket put on her new chef’s hat too and accompanied me in the kitchen for all the trials and tribulations. I offered her a few green beans to show my gratitude but she turned up her nose and looked at me as to say “Um, no… I’m waiting on the turkey!”
And guess what- it was a huge success! This dish has all the creaminess, thanks to the cashew cream, and crunchiness, from the grain-free coating on the fried onions. And yes, I have been eating the leftovers EVERYDAY since, and plan to make it again for Christmas 🙂
HERE IS THE LINK TO THE CREAMY MUSHROOM SOUP (DAIRY-FREE): CREAMY MUSHROOM SOUP
Green Bean Casserole (Dairy free, Grain Free, Paleo, Vegan)
This Green Bean Casserole is so creamy and crunchy (thanks to the homemade French Fried Onions) and better than the original! You'll never guess it's gluten free, grain free, dairy free, vegan, and paleo!
- 1.5 lbs french green beans (1 bag, cut them into 1/2)
- 3 cups Creamy Mushroom Soup (only use 1 cup of broth to make a thick condensed soup)
- 1/2 teaspoon Himalayan salt
- 1/2 teaspoon black pepper
- 1 tablespoon coconut aminos (or Worcestershire sauce)
- 1 cup French Fried Onions
Preheat oven to 350 degrees F.
Heat water in a large sauce pan over high until it reaches a simmer.
Add trimmed and cut green beans to the water and cook a few minutes just until they turn bright green, but still crisp.
Remove the green beans immediately and drain.
In a large bowl combine and mix 3 cups of creamy mushroom soup, the blanched green beans, coconut aminos, salt and pepper, and ½ cup of french fried onion.
I recommend letting the green bean mixture sit for about 10 minutes, and some water may separate out. Simply pour it out of the bowl.
Next, pour the mixture into a greased casserole dish and cover with foil.
Bake at 350 for about 30 minutes or until green beans reach desired tenderness. (I prefer them on the crispier side.)
Remove foil and sprinkle the remaining ½ cup of french fried onions on top, increase oven temperature to 425 degrees and move to a high rack in the oven for a few (3-5 minutes), or just until the top is golden brown and crisp.