Make This Paleo-Friendly Green Bean Casserole Recipe for Thanksgiving
Don’t be bummed about not being able to enjoy the holiday classics like green bean casserole because you eat paleo. We’ve got you. And this time, we’ve really got you. While this recipe was created to fit within paleo diet parameters, it also complies with dairy-free, gluten-free, Whole30, and vegan (if you simply omit the bacon) diets. And yet, the results deliver in complexity and depth of flavor — way more so than the traditional casserole.
The bulk of this recipe is creating a paleo version of cream of mushroom soup, often used in the classic Campbell’s recipe. We honestly plan on making the soup solo to enjoy on frigid nights. So, by all means, paleo-ify other recipes that call for the Campbell’s can by using this version instead.
Recipe Notes: This recipe can be made a couple of days ahead of time, then transferred to a coconut-oil-greased casserole dish (one 9×13 or two 8×8). For the best results, let the casserole come to room temperature for at least an hour before baking, cover for the first 45 minutes at 375°F, then uncover and continue to bake for 15 more minutes. Cook time will be longer if baking from cold.
(Recipe via Ashley Bare/Brit + Co; photos via Brittany Griffin/Brit + Co)