Skillet Green Bean Casserole

Jump To Recipe // November 11, 2020 // 3 Comments »

This skillet green bean casserole is a Thanksgiving classic made on the stovetop with less dishes and less oven space involved! This recipe is paleo, whole30, vegan, gluten-free, and dairy-free.

Stove Top Skillet Green Bean Casserole

Traditionally, green beans casseroles are made in the oven with french fried onions from a plastic container and a can of cream of mushroom soup. However, when you’re making everything from scratch, it’s actually much easier to make it all on the stove! Even better, you can even make it all in one pan. The last thing anyone wants is to create more dishes and space in the oven and stove during the holidays, so this is the perfect casserole to cut down on dishes.

This recipe is paleo, whole30, and vegan. It’s perfect for sharing with those who have food intolerances but it’s still delicious enough for anyone to enjoy!

The Ingredients for the Skillet Green Bean Casserole

Green beans. Fresh are best for this recipe!
Mushrooms, onion, and garlic. For the mushroom soup.
Broth, coconut milk, and arrowroot starch. This is also for the mushroom soup. It’s best to use full-fat canned coconut milk.
Yellow onion, coconut flour, arrowroot starch, and coconut milk. This makes the coating for the french fried onions.

How to make A Skillet Green Bean Casserole

For the fried onions

Combined the two flours, salt, and pepper in a bowl and set aside. Set up a station with the bowl of flour, and another bowl with the coconut milk.
Using a large deep skillet, melt the coconut oil and bring to a high heat. The oil has to be very hot to properly fry.
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 2-3 minutes on each side before setting aside. Clean out the skillet and set the onions aside when finished.

For the casserole

Boil the green beans: Prepare a large bowl with ice water and set aside. Using a large deep pan, fill about 3/4 of the way with water and bring to a medium boil. Add the green beans and allow them to until lightly crisp and tender. Drain the green beans and immediately place in the ice water. Allow to sit for 5 minutes before draining. Set aside.
Cook the mushroom soup: Whisk the broth, coconut milk, apple cider vinegar, arrowroot starch, salt, and pepper together. Set aside. Add the coconut oil to the large, deep skillet and heat over medium heat. Add the onions and garlic to the pan and cook for 4-5 minutes. Add the mushroom and cook until tender. Pour the broth mixture into the pan and stir well, allowing the broth to thicken for 3-4 minutes.
Combine & serve: Add the greens beans back to the pan and stir to coat in the mushroom broth. Allow to simmer for another 3 minutes. Serve warm topped with fried onions.

Can you make this coconut free?

I haven’t tried this with another nut milk, but you can try! I also haven’t been able to successfully make the fried onions without the coconut flour.

Is there any option to make this in the oven?

Check this recipe out for a classic oven version!

How do you make this ahead of time?

I recommend making the base of the recipe ahead of time (the green beans and mushrooms) and making the fried onions the day of if you can! If not, I would keep them separately to keep the onions from getting soggy.

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