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Paleo Low FODMAP Green Bean Casserole

Servings: 8 servings


  • 2 tablespoons ghee
  • 2 tablespoons cassava flour
  • 1 cup chicken broth or water
  • 1 1/2 cups almond milk
  • 1 1/2 teaspoons salt
  • 2 teaspoons fresh thyme
  • 1/4 cup chopped green onion
  • pepper to taste
  • 20 ounces green beans I use frozen
  • 10 oz nitrate free bacon


  • Preheat oven to 350° and grease a 2 quart dish. Set aside. 
  • In a large saucepan combine ghee and cassava flour. Cook over medium heat until combined. Add in broth and almond milk and whisk until smooth. Cook until thick, 5-7 minutes. Turn the heat off and add in the salt, thyme, green onion, and pepper. 
  • While the sauce is cooking, run the green beans under warm water in a fine mesh strainer and pat dry. Place them in a large bowl. 
  • Pour the creamy sauce over the green beans and stir well. Pour into prepared dish and bake for 25 minutes. 
  • While the green beans are baking, make the bacon topping. Cut the bacon into small pieces and cook in a large skillet over medium heat until almost crispy. Remove from the pan and leave the excess grease behind. 
  • Once the 25 minutes is up, remove them from the oven and top with the bacon. Bake for 10 more minutes. 
  • Store any leftovers covered in the fridge.