Let me tell you, it’s hard to make green bean casserole look good. Luckily, the flavor of this paleo green bean casserole speaks for itself. In my opinion, green bean casserole is one of the hardest dishes to turn both paleo and low FODMAP friendly, but I never back down from a challenge. Chives and leeks mimic the onion flavors and the dairy-free, almond milk “cream” sauce perfectly coats the green beans, making them juicy and tender. The recipe for this paleo green beans casserole calls for mushrooms, so just use oyster mushrooms if low FODMAP!
Paleo Green Bean Casserole
Course: SCD Diet, SidesCuisine: Thanksgiving, Holiday15
minutes35
minutesIngredients
- For the green beans
1 lb 1 fresh green beans, trimmed stems
1 tsp 1 ghee or dairy free butter
4 oz 4 cubed pancetta or cubed prosciutto
2 large 2 leek leaves, the dark green tops, chopped
1 cup 1 mushrooms, chopped
1 cup 1 almond milk
2 1/2 tbsp 2 1/2 almond flour
salt, pepper to taste
- For the topping
2 1/2 tsp 2 1/2 melted ghee or dairy free butter
3 tbsp 3 dried chibes
2/3 cup 2/3 almond flour
salt, pepper to taste
Directions
- Preheat oven to 400F.
- Steam green beans for about 5 minutes.
- In a pan, melt ghee or dairy free butter and add in pancetta. Cook for 3 mins on medium heat and add in leeks and mushrooms and saute until translucent.
- Whisk in your almond milk and slowly add in the almond flour, stirring well.
- Toss in slightly steamed green beans and add mixture to a nonstick or greased casserole dish.
- For the topping, in a saucepan on medium heat, melt the ghee/dairy free butter and add in dried chives until they get slightly crispy. By slightly sautéing them, they will develop the flavor of crispy “fried onions.”
- Add in the almond flour, salt, pepper to the ghee and chive mixture and sprinkle that topping over green beans.
- Bake for 10-15 minutes, can broil at the end if needed.
