Whole30 Green Bean Casserole (Paleo, Grain-Free, Dairy-Free)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A holiday-style green bean casserole with green beans in a creamy mushroom sauce topped with crispy fried onions, made entirely from whole ingredients. This version complies with Whole30 and paleo diets while tasting better than the traditional cream-soup version.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons ghee (or butter if not on a Whole30)
- 8 ounces mushrooms (diced)
- ½ of one onion (diced)
- 2 cloves garlic (minced)
- ¾ cup chicken broth (divided, see Notes)
- ½ teaspoon salt
- 2 tablespoons arrowroot powder
- 1 cup coconut cream (see Notes)
- 1 large egg (whisked)
- ¼ cup tapioca flour
- ½ cup almond flour
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 dash black pepper
- 1 medium yellow onion (halved, then sliced into ½" slices)
- 1 tablespoon coconut oil (or avocado oil for frying)
- 1 teaspoon salt (to taste)
- 20 ounces green beans (about 6-7 cups, fresh or frozen, trimmed)
At a glance
PER SERVING · TIME 95M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 712mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 672mg
- Calcium
- 80mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 712MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.