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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!

Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 people
Author Kelley

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees F.
  2. Heat water in a large sauce pan over high until it reaches a simmer.
  3. Add trimmed and cut green beans to the water and cook a few minutes just until they turn bright green, but still crisp.
  4. Remove the green beans immediately and drain.

  5. 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. 
  6. 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.

  7. Next, pour the mixture into a greased casserole dish and cover with foil.
  8. Bake at 350 for about 30 minutes or until green beans reach desired tenderness. (I prefer them on the crispier side.)
  9. 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.