This Whole30 + Keto Green Bean Casserole is a healthier version of your favorite holiday side dish. It is dairy free, paleo, gluten free, and DELICIOUS!
Who else is excited for Thanksgiving/the holidays?! It’s never too early to start thinking about your menu or what to bring to all of your festivities. This Whole30 + Keto Green Bean Casserole is something I’ve wanted to create for a LONG time, and I finally made it happen! Green Bean Casserole is one of my all-time favorite side dishes, and I’ve really missed it since having to go gluten and dairy free. The traditional version of this is made with Campbell’s Cream of Mushroom Soup, which is definitely not on the list of things that I eat anymore 🙂 It’s loaded with canola oil, soy, wheat, corn starch, and MSG to name a few things!
I’m not going to lie- this recipe is a labor of love. It’s a little more involved than many of the easy recipes on my site. There’s a lot of moving parts, but…it’s totally WORTH IT!
I made the creamy sauce using a combination of full fat coconut milk and cashews. It’s important to stir the coconut milk before measuring, as it can separate in the can. I also use Sherry cooking wine in this recipe because it gives it incredible flavor. If you’re doing a Whole30, just omit this ingredient! It will still be super tasty.
I also decided to go the extra mile and fry my own onions for the topping! It is a little labor intensive, but they are SO delicious! If you don’t have time to (or don’t want to) make your own, I know that Whole Foods has gluten free Crispy Onions as an option. A reader also mentioned that Aldi has a GF Fried Onion option, too!
To fry them, I use a combination of ghee + avocado oil. I also dipped them in egg and then a mixture of tapioca flour, coconut flour, and spices. They would make a great snack or appetizer on their own! (with ketchup or ranch!)
And if you are new to the Paleo lifestyle or don’t have a ton of these pantry staples on hand, Thrive Market is an amazing place to get them. They sell healthier items for cheaper than retail price. You can use this link to get 25% off your first order! Everything linked above will also get you the 25% off.
I am so excited to share this recipe with you all, and I hope you and your loved ones enjoy it this holiday season! As always, if you make this Whole30 + Keto Green Bean Casserole, please share it on social media and tag me @maryswholelife! It makes my heart so happy when you guys make my recipes!
Looking for other healthier holiday side dishes? Check out these Creamy Dairy Free Mashed Potatoes or Bacon Maple Brussels Sprouts with Pecans and Cranberries!
This page contains affiliate links. This means if you purchase something use one of my links, I will receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!
Whole30 + Keto Green Bean Casserole
- 2 lbs green beans ends chopped
- 8 oz cremini mushrooms chopped
- 1/2 large onion diced
- 3 cloves garlic, minced
- 1 tbsp ghee
- 1 tbsp sherry omit for Whole30
- 1 cup chicken broth
- 1 tsp dried thyme
- 1 tsp sea salt more to taste
- 1/2 cup full fat coconut milk stirred before measuring - it separates in the can
- 1/2 cup raw unsalted cashews
- 1 tbsp fresh squeezed lemon juice
- 1/2 cup water
Homemade Fried Onions
- 1 large onion sliced in half and then cut into 2-3 inch pieces
- 2 tbsp ghee
- 2 tbsp avocado oil or coconut oil
- 2 eggs beaten
- 2 tbsp tapioca flour
- 1/4 cup coconut flour or fine almond flour
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp paprika
- Preheat oven to 375. Grease a 9x13 in casserole dish. Fill a large pot with water and bring to a boil. Add the green beans and boil for 5 minutes until crisp tender. Drain and set aside.
- Heat up the tbsp of ghee in a large skillet. Add in diced onion, garlic, and mushrooms. Sprinkle with a bit of salt and pepper. Saute and let them cook for 7-8 minutes, stirring occasionally, until the mushrooms have sweat off some of their liquid. Add in the sherry (if using) and use a spoon to scrape the brown bits from the bottom of the pan. Add in the chicken broth, thyme, and sea salt. Bring to a boil, then reduce heat to medium low. Let it simmer while you make the coconut cashew cream.
- Combine the coconut milk, cashews, lemon juice, and 1/2 cup of water in a blender. Blend on high for 1 minute until very thick and creamy.
- Pour the cream into the pan and stir for 1-2 minutes. It should thicken fairly quickly. Taste it to see if you want to add more salt. You can use the sauce as-is, or use an immersion blender to break down the mushrooms a bit. It is up to you!
- Add green beans to the casserole dish and pour the mushroom sauce on top. Stir to combine. Bake for 20 minutes.
- Make the fried onions (if not using store-bought): Beat eggs in a shallow dish. Add tapioca flour, coconut (or almond) flour, garlic powder, salt, and paprika to a separate shallow dish and stir to combine. Heat the ghee + cooking oil in a large skillet over medium heat. Dip the onion pieces into the egg, and then into the flour mixture to coat. Fry them for 2-3 minutes each side or until they are browned to your liking. Transfer to a paper towel-lined plate to drain. Work in batches until all onion pieces have been fried.
- When the timer goes off, add the fried onions to the top of the casserole (you may have some leftover - but they make a yummy snack!), and cook for an additional 10 minutes. Serve and devour!