Healthy Dairy-Free Green Bean Casserole

Name: Healthy Dairy-Free Green Bean Casserole
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 12 servings
Ingredients: 3 Tbsp avocado oil; 2 large yellow onions; 1/2 cup almond flour; 1/2 tsp sea salt; 4 lices thick cut bacon; 8 ounces baby bella mushrooms; 4 cloves garlic; 1 oz can full-fat coconut milk; 2 tsp Italian seasoning; 1/4 tsp ground nutmeg; 1 Tbsp gluten-free all-purpose flour or tapioca flour; 1 tsp sea salt; 2 lbs fresh green beans; 2 Tbsp avocado oil; 3/4 tsp sea salt

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4.5

279 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
12 servings
Calories
157 kcal
Course
Side Dish
Cuisine
American

Healthy Dairy-Free Green Bean Casserole

Tyler Espinosa

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Dairy-free, gluten-free healthy green bean casserole with caramelized onions and crispy bacon is an incredible side dish to share with family for holiday gatherings or for any occasion.

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Ingredients

Servings

Onion Topping:

3 Tbsp avocado oil
2 large yellow onions
1/2 cup almond flour
1/2 tsp sea salt to taste

Creamy Mushroom Sauce:

4 lices thick cut bacon
8 ounces baby bella mushrooms chopped
4 cloves garlic minced
1 oz can full-fat coconut milk
2 tsp Italian seasoning
1/4 tsp ground nutmeg optional
1 Tbsp gluten-free all-purpose flour or tapioca flour
1 tsp sea salt to taste

Green Beans

2 lbs fresh green beans trimmed and chopped into 2-inch pieces
2 Tbsp avocado oil
3/4 tsp sea salt

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Instructions

Make the Topping:

Add the avocado oil to a large non-stick skillet and heat to medium-high. Sauté the onions, stirring occasionally, until they turn translucent and have softened. Sprinkle in the sea salt. Reduce the heat to medium or medium-low and continue cooking, stirring occasionally, until the onions are are deeply golden-brown and caramelized, about 50 to 60 minutes.
Remove caramelized onions from the heat and stir in the almond flour. Set aside until ready to use.

Boil the Green Beans:

While onions are sautéing, prepare the rest of the recipe. Bring a large pot of water to a boil on the stove top and chop the green beans into 2-inch pieces. Transfer the green beans to the pot of boiling water and cook until softened, but still al dente, about 8 to 10 minutes. Immediately drain the beans into a colander and set aside until ready to use.

Make the Sauce:

Cook the bacon in a large skillet over medium-high heat until crispy, about 5 minutes. Transfer the bacon to a cutting board and leave the drippings in the skillet.
Add the chopped mushrooms to the skillet and cook, stirring occasionally, until mushrooms have turned golden-brown and are much smaller than they were when raw, about 5 to 8 minutes. Add the garlic and cook another 2 minutes.
Add the coconut milk, oregano, nutmeg and sea salt and bring to a full boil. Sprinkle the flour into the skillet and whisk well to combine. Continue cooking the sauce until it has thickened to a consistency similar to gravy and pulls away from the skillet when stirred, about 5 minutes.

Assemble the Casserole:

Preheat the oven to 375 degrees F.
Transfer the cooked and dried green beans to a large (13” x 9”) casserole dish and drizzle with avocado oil and sea salt. Use your hands to toss everything together until all of the beans are coated with oil.
Transfer the sauce mixture to the casserole dish and stir well until the beans are well-coated in sauce.
Evenly distribute the caramelized onions over the green beans. Transfer the casserole dish to the pre-heated oven and bake for 20 to 25 minutes, until the casserole is fragrant.
Chop the bacon and sprinkle the crumbles over the casserole. Serve with your main entrée and enjoy!