Healthier Green Bean Casserole

Thanksgiving is coming up and I started to think of all the side dishes that we could make. I know turkey is technically the star of the show but personally, I’m here for the sides.

I love these smashes sweet potatoes with garlic beet aioli. I love these loaded up balsamic brussels. And obviously, the homemade cranberry sauce. Ok I also come for the desserts. Sides and desserts are my jam. I realized that we don’t have a good green bean side dish on the blog and immediately decided we needed to rectify that.

So today we’re making an epic green bean casserole loaded up with onion, mushrooms, and green beans (obviously), brought together with some deliciously creamy coconut milk and topped with some nutritional yeast to give it a cheesy finish.

You’re going to love this Healthier Green Bean Casserole, so let’s jump into the recipe!

Begin by heating the butter or ghee in a large skillet over medium heat. Then add the onion and mushrooms. Sauté until the onions are soft and the mushrooms have reduced, about 8-10 minutes.

Add the tapioca starch and cook for an additional 2 minutes before pouring in the stock, coconut milk, salt and green beans.

Let this come to a boil, stirring frequently, and reduce to a simmer for about 5 minutes until the mixture thickens. Remove from the heat.

Mix together the almond flour, nutritional yeast, salt and onion powder and set aside. When the green bean mixture is finished cooking, pour it into a small casserole dish.

Top with the almond meal mixture and place it in the oven for 34-40 minutes, or until the top of the casserole is golden brown and the insides are bubbling. Let this sit for about 20 minutes before serving to allow the filling to cool and thicken a bit.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Healthier Green Bean Casserole

This Healthier Green Bean Casserole is the perfect side dish for your Thanksgiving table! It’s gluten free, dairy free, and sure to be a family favorite!

Recipe by:Lindsay Grimes Freedman

★★★★★ 5 from 2 reviews

Prep: 25 minCook: 35 minTotal: 1 hour

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Servings: serves 6 - 8 1x

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Ingredients

• 3 Tbsp. butter
• 1 small onion, finely diced
• 1 pt. baby bella mushrooms, diced
• 2 Tbsp. tapioca starch
• 1 cup chicken or turkey stock
• 1 cup full fat coconut milk
• 1/2 tsp. salt
• 1 and 1/2 lbs. trimmed and cut green beans
• 1 cup almond flour
• 2 Tbsp. nutritional yeast
• 1/2 tsp. salt
• 1/2 tsp. onion powder

Instructions

1. Preheat the oven to 350F.
2. Begin by heating the butter or ghee in a large skillet over medium heat. Then add the onion and mushrooms. Sauté until the onions are soft and the mushrooms have reduced, about 8-10 minutes.
3. Add the tapioca starch and cook for an additional 2 minutes before pouring in the stock, coconut milk, salt and green beans.
4. Let this come to a boil, stirring frequently, and reduce to a simmer for about 5 minutes until the mixture thickens. Remove from the heat.
5. Mix together the almond flour, nutritional yeast, salt and onion powder and set aside.
6. When the green bean mixture is finished cooking, pour it into a small casserole dish.
7. Top with the almond meal mixture and place it in the oven for 34-40 minutes, or until the top of the casserole is golden brown and the insides are bubbling.
8. Let this sit for about 20 minutes before serving to allow the filling to cool and thicken a bit.

© The Toasted Pine Nut

Enjoy!! xo

BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!