This Paleo Whole30 Green Bean Casserole is better than the one you grew up with. No canned soup or weird ingredients, but still easy and comforting. Gluten free, dairy free, and topped with bacon!
Thanksgiving is always filled with delicious food and this side dish is perfect to go with the paleo roasted turkey on the big day.
This green bean casserole uses my Homemade Cream of Mushroom Soup. It is so simple and quick to make and it puts store bought canned soup to shame. It is thick, creamy, and packed with flavor. What's really nice is that it can be made ahead of time and refrigerated so this casserole comes together so quickly!
I decided to use frozen green beans instead of fresh because I like to keep things as easy as possible. If you are making this for Thanksgiving then I'm sure you already have enough food to prep and cook and worry about. Grab those frozen green beans and make your life easier!
The topping is not the traditional fried onions. Again, I was trying to keep it easy without compromising taste. Bacon. That is what came to me. It gets cooked in a pan while the casserole bakes, then added to the top for the last 10 minutes. The smokiness pairs perfectly with the creamy sauce and tender green beans.
You will love this healthier version of the traditional side dish. Your family will definitely not be disappointed if you serve this at Thanksgiving! Here are more recipes to complete for meal:
- Mashed Potatoes (paleo)
- Paleo Sweet Potato Casserole
- Sausage Stuffing (paleo)
- Paleo Pumpkin Pie Bars
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Paleo Whole30 Green Bean Casserole
Ingredients
- 16 oz frozen french style green beans
- 2 cups Homemade Cream of Mushroom
- 12 oz uncured bacon check for no added sugar
Instructions
- Preheat oven to 350° and get out a 9 inch square baking dish.
- Place green beans in a colander and run water over them to thaw them out. Press gently with a towel to dry and add them to a large bowl.
- Add the cream of mushroom, stir and pour into the baking dish.
- Bake for 25 minutes.
- While the casserole is baking, cook the bacon.
- Cut the bacon into small pieces and cook in a skillet until crispy.
- Remove the casserole from the oven and sprinkle the cooked bacon on top of the green beans. Bake another 10-15 minutes.
tina says
One of my fave thanksgiving side dishes! This looks delish!
Jessica DeMay says
Thanks, Tina!
Melissa@ Real Nutritious Living says
I LOVE everything about this! i want to make the mushroom soup just because and for this dish!
Jessica DeMay says
Thanks, Melissa! And the mushroom soup is so so easy! Totally worth it!
Kari - Get Inspired Everyday! says
Oh my... this needs to go on the 'make immediately' list!
Jessica DeMay says
Thanks, Kari! It's a good one 🙂
Cristina Curp says
yum yum yum! I'm making green bean casserole this week!
Jessica DeMay says
Thanks, Cristina!
Carrie says
So much flavor happening in this casserole. Love it!
Jessica DeMay says
Thanks, Carrie 🙂
Megan Stevens says
Yes please!! So yummy and pretty!
Jessica DeMay says
Thanks, Megan!
Renee says
Add this to my menu for Thanksgiving! Looks great! Thank you!
Jessica DeMay says
You're welcome, Renee! Hope you enjoy!
Jean says
Yum, one of my FAVORITE holidays dishes! Can't go wrong with the addition of all the bacon.
Jessica DeMay says
Thanks, Jean! Right? It adds such great flavor and texture.
Emily @ Recipes to Nourish says
So much yes to this!!! This is totally my kind of green bean casserole with all of that beautiful crispy bacon on top. SO yummy!
Jessica DeMay says
Thanks, Emily! Bacon always helps make food more delicious! 🙂
Chelsea @ Healthy Fabulous Life says
Um is it Thanksgiving yet?! This looks amazing! I know what I’ll be bringing to the table this year!
Jessica DeMay says
Thanks, Chelsea!