Green Bean Casserole

Guys, Thanksgiving is almost here and you know you’ve got to have the Green Bean Casserole. And, I’ve got the recipe you’re going to be making over and over again. Green bean casserole is such a staple but it’s also so easy. You know it’s the dish you assign to your sister who can’t cook. You know you do it. Our family isn’t alone in that.

Speaking of, this year my Thanksgiving is going to be very low key, and I’m not mad at it. I’ve always been about taking the time during the holidays to spend time with people you enjoy. It’s never been about the gifts or hype. It’s my favorite time of the year because, no matter if it’s 20 people or 4 people around our table, It’s people we can’t live without.

More than a Green Bean Casserole

I am so thankful for all of you. My internet family. I know it gets thrown around a lot. But I am truly so grateful you allow me into your kitchens and your home. The fact that I get to connect with you through food is so humbling and wonderful. I am truly hoping we who are fortunate enough to have a meal and our families take the time to help those who don’t have. It doesn’t have to be anything big. You don’t need to give money or wealth. A hug, a meal, a smile, or even a conversation can change another person’s life. With all the horrors we see and hear on a daily basis, it is more important than ever we stand up for what’s right.

So let’s take time during this season to connect with one another and change another person’s life.

Now I know you want to get into this recipe, so let’s do it.

For other Thanksgiving Recipes, I know you will love, click here.

Let’s get cooking

Let’s get cooking

Green Bean Casserole

Your Favorite Thanksgiving side dish, but better. Green beans are blanched then baked in a rich and creamy dairy-free mushroom sauce, then topped with a mix of nuts and crispy fried onions and baked to perfection.
Your Favorite Thanksgiving side dish, but better. Green beans are blanched then baked in a rich and creamy dairy-free mushroom sauce, then topped with a mix of nuts and crispy fried onions and baked to perfection.
Prep Time:10 mins
Cook Time:35 mins
Total Time:45 mins
Yields:6 Serves


  • 1 1/2

    lbs fresh green beans, trimmed

  • 3

    slices no sugar bacon

  • 2

    tbsp melted grass-fed ghee

  • 1

    onion, sliced

  • 2

    cloves garlic, finely minced

  • 4

    ounces shiitake or portobello mushrooms, sliced

  • 1

    tbsp flour *SEE NOTES

  • 1

    cup bone broth

  • 3/4

    cup full fat coconut milk or heavy cream 

  • 1

    tbsp coconut aminos

  • 1/4

    tsp. cayenne pepper


  • 1/4

    cup cashews, finely chopped

  • 2

    tbsp. freshly chopped parsley

  • 1/2

    Crispy fried onions


  1. Preheat your oven to 400˚F.
  2. Start by blanching the green beans. Bring a large stock pot with salted water to a boil over high heat. Add the green beans to the pot and boil for 5-7 minutes (beans should be bright green and still have some crunch to them). Transfer the beans to an ice bath (half cold water, half ice) and set them aside.
  3. Now, heat a large deep skillet over high heat and cook the bacon until it’s crispy. Remove the bacon strips from the pan, and set them aside on a plate lined with paper towels. Add the olive oil to the pan with the remaining bacon grease and toss in the onions and garlic. Sauté for a few minutes until the onions are a bit tender. Now add the mushrooms and continue to sauté until the mushrooms are tender. Now stir in the flour and cook for about a minute. Pour broth into the pan to deglaze it. Simmer for a couple minutes until the sauce starts thickening. Now add the coconut aminos, cayenne pepper, and coconut milk. Stir the mixture and bring it to a simmer for a few minutes to allow the sauce to thicken. Taste and season with more salt and pepper to your liking.
  4. Then add green beans to a baking dish and pour the sauce over top, being sure the sauce is evenly spread out. Crush the bacon into bits and toss with the cashews, parsley and crispy fried onions. Sprinkle the mixture on top of the casserole and drizzle with a little avocado oil (so the cashews do not burn). Bake for 15-20 minutes. Remove from the oven and serve immediately.


  • *You can use gluten-free flour, arrowroot or coconut flour to thicken the sauce if you don’t want to use regular flour or if your diet calls for a substitution.
  • To prep, the night before, simply complete all the steps but do not bake the casserole. Cover with foil and store in the fridge overnight. When you are ready the next day, simply remove the foil and bake according to the recipe.
  • I usually just use store bought crispy onions, but you can make your own or omit it entirely.

Nutrition Facts

Serves 6
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So sorry this is a bit late, but WOW WOW WOW WOW. I made this for Thanksgiving and it was my favorite dish. The levels of flavor were fantastic. I used Chipotle flakes for a bit of extra smoky heat. My goodness, this dish was such a hit. Everyone loved it (and most didn’t know it was Whole30). My husband loved it so much that he had it for dessert (he didn’t want to dive into all the pies for fear of screwing up his Whole30 re-entry, so he ended up eating the rest of the casserole…he couldn’t stop!). I can’t say enough about this amazing dish. I will be making it very often (and maybe trying different veggies). What a winner! (Also, I just have to say, your recipes are really great and I get such a kick out of your posts…you’re a ray of sunshine and I hope you know that you are bringing a lot of happiness to everyone who reads your blog/Insta.) 🙂 Much love!

OH the chipotle flakes sound yummy!! I am so happy to hear you guys loved it. That truly makes me so happy. Thank you for your kind words and inviting me and my recipes into your kitchen. Your support means the world to me.