Whole30 Green Bean Casserole (Whole30, Paleo)
Author: 
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This is a Whole30/Paleo upgrade to the Thanksgiving classic! Nothing canned, it's all fresh. And did I mention...Bacon???
Ingredients
  • ¼ Lb sugar free bacon, diced
  • ½ Tbs ghee
  • 2 clove garlic, minced
  • ½ medium yellow onion, diced
  • Small package shitake mushrooms, sliced
  • 8 Oz cremini/button/baby bella mushrooms, sliced
  • 5 sprigs fresh thyme
  • ¼ Tsp salt
  • ¼ Tsp pepper
  • 1 cup of vegetable stock
  • ½ cup of full fat, unsweetened coconut milk
  • 1 Lb fresh green beans, trimmed and cut into bite sized pieces
Instructions
  1. Pre-heat the oven to 400F.
  2. Microwave or blanch the green beans for 3 minutes. (If blanching, add the green beans to a pot of boiling water for 3 mins. Remove the green beans and place them into a bowl of ice water to stop the cooking process. Once cool, drain the green beans and set them aside.)
  3. Heat a high sided pan to medium heat and then add the bacon and cook it, stirring frequently until crispy. Remove with a slotted spoon and set the bacon aside on a paper towel lined plate. Be sure to leave the rendered bacon fat in the pan.
  4. Keeping the pan at medium heat, add the ghee, garlic, onions, mushrooms, thyme, salt and pepper and saute until the mushrooms release most of their liquid (about 10-12 minutes)
  5. Add the stock and coconut milk, stir until combined.
  6. Blend the contents of the pan with an immersion blender, standard blender or food processor until smooth.
  7. Grease an 8x8 baking pan and add the green beans and top with the blended mushroom mixture.
  8. Bake covered for 15 minutes and then bake uncovered for 15 more minutes.
  9. Top with the reserved bacon prior to serving!
Recipe by Whole Paleo Eats at https://wholepaleoeats.com/2018/11/15/whole30-green-bean-casserole-whole30-paleo/