This paleo green bean casserole is the real deal! It’s made with homemade cream of mushroom soup, french fried onions, and is free of grains and dairy!

What is green bean casserole?

Green bean casserole is a dish made with cream of mushroom soup tossed with green beans and baked with fried onions on top… yum! It’s savory, decadent, and perfect for Thanksgiving.

I actually never had green bean casserole growing up! I associated it as more of a southern thing, but correct me if I’m wrong. These days, I’m a total convert and love making this gluten and dairy-free green bean casserole.

Do you really need to use canned soup and fried onions to make green bean casserole?

Not with this version! The cream of mushroom soup is from scratch as well as the fried onion.

The Ingredients You’ll Need For the Green Bean Casserole

  • Mushrooms, garlic, broth, coconut cream, tapioca starch. These are the main ingredients for the cream of mushroom soup. This soup  is tasty enough to eat on its own, but for this recipe, we’re using it as the base for the casserole. If you want to save time on Thanksgiving day, you can easily just make this the night before.
  • Onions, coconut milk, almond flour, arrowroot, and coconut flour. These are the ingredients to make the fried onions. I haven’t tried to make these with other flour combinations and can’t recommend any substitutions.
  • Green beans. Of course! You can save time by buying pre-trimmed green beans, but overall green beans are fairly low maintenance.

How to make Gluten Free Green Bean Casserole without Canned Soup

Make the cream of mushroom soup

  • Saute the vegetables. Saute the mushroom and garlic for 4-5 minutes or until tender. Add the arrowroot starch and stir to coat the mushrooms.
  • Simmer and blend the soup. Add the liquids and bring to a simmer for about 10 minutes or until the soup thickens. Allow to cool before blending.

For the green bean casserole

  • Steam the green beans. Steam or boil the green beans until tender.
  • Bake the casserole. Pour the mushroom soup over the green beans and bake.

For the fried onions

  • Form the coating. 
  • Coat the onions. Dip the mushrooms in coconut milk and toss in the coating.

  • Fry the mushrooms. Fry for a couple of minutes on each side before adding to the top of the cooked casserole.


Tips & Tricks for Gluten-Free Green Bean Casserole

  • Work on the components simultaneously. To speed up the process, cook the mushroom soup while you steam the green beans, and fry the onions while the casserole cooks.
  • Make it your own! Add extra ingredients like cooked and chopped bacon for a savory element.

Storage and Reheating instructions

You can easily make the green bean casserole base with the green beans and mushrooms ahead of time. It’s preferable if you can fry the mushrooms soon before you eat them, but if not, store them separately from the casserole to keep them crispy.

To reheat, cook in the oven at 350 for about 5 minutes or until warm.

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Paleo Green Bean Casserole (Dairy Free, Vegan)

  • Author: Michelle
  • Total Time: 45 minutes
  • Yield: 8-9 servings 1x


Units Scale

For the cream of mushroom soup

  • 1 tbsp avocado oil oil
  • 3 cups mushrooms, chopped or sliced
  • 2 garlic cloves, minced
  • 1 tsp dried thyme
  • Salt and pepper
  • 1 tbsp arrowroot starch
  • 1 1/2 cup broth
  • 1/3 cup coconut cream

For the green bean casserole

  • Prepared cream of mushroom soup (see above)
  • 1 lb green beans, trimmed

For the fried onions 

  • 2 tbsp + 2 tsp arrowroot starch
  • 1 tbsp + 1 tsp almond flour
  • 1 tbsp coconut flour
  • Salt and pepper
  • 1 white onion, halved and sliced thin
  • 1/4 cup coconut milk
  • 34 tbsp avocado oil


For the cream of mushroom soup

  1. Using a medium stock pot, heat the avocado oil on medium heat. Saute the mushroom and garlic for 4-5 minutes or until tender. Add the arrowroot starch and stir to coat the mushrooms.
  2. Pour in the remainder of the ingredients, mix well to combine and bring to a simmer for about 10 minutes or until the soup thickens.
  3. Remove from heat and allow to cool before using an immersion blender or high-speed blender to fully blend the soup. Set aside.

For the green bean casserole

  1. Fill a large stock pot about two-thirds of the way full and bring to a boil. Add the green beans and cook for 10 minutes or until fork tender. Strain and set aside.
  2. Preheat the oven to 375 F and lightly grease an 8×8″ casserole dish. Add the green beans to the casserole and pour the mushroom soup over top. Toss to coat.
  3. Bake the casserole in the preheated oven for 15-20 minutes, while simultaneously cooking the fried onions (see below). Once the casserole is fully cooked, top it with the fried onions and serve.

For the fried onions

  1. Form the coating by combining two flours, salt, and pepper in a bowl and set aside. Set up a station with the coating and another bowl with the coconut milk.
  2. Using a large deep skillet, heat a generous amount of avocado oil over medium-high heat.
  3. Begin coating the onions by dipping them in the coconut milk, and then the flour mixture. Carefully drop in the onions and cook for about 2 minutes of each side before setting aside. You’ll fry all of the onions in about 3-4 small batches.
  4. Set the fried onions on a paper towel before adding them to the top of the green bean casserole.


All nutritional facts are estimations and will vary.

  • Cook Time: 45
  • Category: Sides
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 239
  • Fat: 19.1g
  • Carbohydrates: 13.2g
  • Fiber: 4.2g
  • Protein: 4.4g

This recipe was published in 2018 and updated in 2022.