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Paleo Green Bean Casserole Featured Image

Paleo Green Bean Casserole

Danielle Musella
A healthy new take on the holiday classic. This version is also Whole 30 & Keto friendly. GF and DF.
Prep Time 20 mins
Cook Time 1 hr
Course Side Dish
Cuisine dairy free, Holidays, keto, paleo, whole 30
Servings 6 People


  • Glass Baking Dish
  • Blender


Crispy Onion Topping

  • 1 Large Onion Sliced
  • 1 Tablespoon Olive Oil
  • 1/4 Cup Almond Flour
  • 1 Teaspoon Salt & Pepper
  • Non stick cooking spray or olive oil

Green Beans & Sauce

  • 1 Cup Cashews
  • 1 Cup Unsweetened Plain Almond Milk
  • 24 Oz Fresh Green Beans
  • 2 Tablespoons Ghee
  • 12 Oz Musrhooms (Baby Bella)
  • 2 Cloves Chopped Garlic
  • 2 Tablespoons Almond Flour
  • 1 Cup Broth (Beef or Chicken)
  • 1 Tablespoon Coconut Aminos


Onions - *While onions are cooking you can begin the next steps*

  • Thinly slice your onions. Place in a medium sized mixing bowl with olive oil, salt and pepper. Coat well. Add almond flour, toss until well coated.
  • Spritz your air fryer with nonstick cooking oil. Preheat at 375 degress for 3-5 minutes. Add your onions, "Air Fry" for 5 minutes, flip the onions. Air fry for 5 more minutes, until onions are brown and crispy. Set Aside

Cashew Cream Sauce *You can start next step while cashews soak*

  • Add 1 cup of boiling water to your cashews and soak for 10 minutes. Rinse and drain. Add to a blender with almond milk, blend until creamy. Set Aside.

Green Beans and Casserole

  • Preheat oven to 375 degrees. Bring 1 quart of water to a boil. Rinse your green beans and trim the ends off. (I do this with a scissor, see video above)
  • Once water is boiling add green beans, cook for 5 minutes. When done immediately transfer green beans to a bowl of cold water and set aside.
  • Heat a large skillet or cast iron pan on med-high heat with 2 tablespoons of ghee. Add your mushrooms, and a sprinkle of salt and pepper, let cook for 3-5 minutes stirring occassionally. Add garlic and continue to cook for an additional minute. Sprinkle the almond flour over the mushrooms, cook for one more minute. Add broth and coconut aminos, stir well. Lower heat to medium-low and add cashew cream sauce. Cook for another 6-8 minutes, stirring occassionally until the cream sauce has thickened.
  • Remove from heat. Add drained green beans to a casserole or baking dish. Add the mushroom mixture to the dish, stir until green beans are competely coated. Sprinkle onions on top. Transfer to the oven. Cook for 15-20 minutes until mixture is hot and bubbly. Serve immediately.


*Watch my youtube video for how to easily slice your onions
See the video above for tips to trim green beans and how to blanch them. 
Keyword green beans, Mushrooms