Description
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.
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, gluten-free, and dairy-free.
Ingredients
Scale
For the fried onions
- 1/4 cup arrowroot strach
- 1/4 cup coconut flour
- Salt & pepper
- 1 large white onion, halved and sliced thin
- 1/3 cup coconut milk
- 1/3 cup coconut oil
For the green bean casserole
- 1 lb green beans
- 1 1/2 cup canned coconut milk
- 3/4 cup broth (chicken or vegetable broth)
- Salt & pepper
- 2 tsp apple cider vinegar
- 1 1/2 tbsp arrowroot starch
- 1 tbsp coconut oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms
Instructions
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. You’ll fry all of the onions in about 3-4 small batches. Add more coconut oil if needed. Clean out the skillet and set the onions aside when finished.
For the casserole
- 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 to boil for 3-5 minutes or until lightly crisp and tender. Drain the green beans and immediately place in the ice water. Allow to sit for 5 minutes (while continuing on with the rest of the recipe) before draining. Set aside.
- 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 for another 5 minutes or until tender. Pour the broth mixture into the pan and stir well, allowing the broth to thicken for 3-4 minutes.
- 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.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 20
- Cook Time: 40
- Category: Sides
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 359
- Fat: 29.9g
- Carbohydrates: 21.6g
- Fiber: 4.9g
- Protein: 5.6g
Keywords: green bean casserole