Healthy Green Bean Casserole made dairy-free and gluten-free is a marvelously flavorful side dish perfect for any gathering! This healthier keto green bean casserole recipe is fun to assemble and is the ultimate crowd-pleaser. Low-carb, creamy and delicious!
Welcome to my newest obsession!
Truthfully, I was never a huge fan of green bean casserole… That is…until I made this recipe.
What I have learned from developing my personal spin on the traditional green bean casserole recipe is that a fresh, health-conscious green bean casserole is actually incredibly palate-pleasing!
Especially when a homemade creamy sauce and an amazing caramelized onion topping is involved.
Now I feel as though I need to make up for lost time and put this beauty on repeat!
While this healthy green bean casserole is more involved than most of the recipes I post, the way I see it is we typically make a dish like this for a special occasion and special occasions call for special food.
Let me tell you, this casserole is AMAZING! It is well-worth the time and effort, is much healthier than classic green bean casserole, and will most definitely wow your guests!
There are four main parts to preparing this recipe: caramelizing the onions for the topping, cooking the green beans, preparing the sauce, and finally, making the casserole itself.
Each step is super easy!
If you look at the recipe as a series of steps, it won’t seem as daunting. Pro Tip: Read the whole recipe before you begin it so that you can figure out the best way of fitting it into your day.
Great news!: This casserole saves very well, so you can prepare it up to 4 days before the holiday feast or your big event.
Let’s discuss the healthy ingredients for this classic holiday favorite!
Ingredients for Healthy Green Bean Casserole:
Crispy Onion Topping: Onions and almond flour are all we need for the delicious topping. We caramelize a couple of onions to perfection then toss them in almond flour for the crispy onion topping.
I use yellow onion but red onions work too.
I will say, the topping does not turn out as crispy as the iconic crispy onions on traditional green bean casserole. Just thought I would mention that to set the expectation that the topping is more of a flavor blaster than it is a textural element.
If you prefer crunchy onions, you’re best off making the topping with panko breadcrumbs.
Dairy-Free Sauce: Bacon, mushrooms, garlic, full-fat canned coconut milk, Italian seasoning, nutmeg, sea salt, gluten-free flour.
Bacon is cooked to render fat in order to sauté the mushrooms and garlic. Any kind of fresh mushrooms work here. Cremini mushrooms or baby bella mushrooms produce the best result.
Coconut milk is added to this, along with seasonings and flour to make a creamy dreamy dairy-free sauce. This mixture takes the place of condensed cream of mushroom soup from the traditional version.
Green Beans: Fresh green beans (you can purchase them pre-washed and pre-trimmed to save time!), avocado oil, and sea salt.
Fresh green beans are boiled so that they’re nice and tender once the casserole is out of the oven.
After boiling and draining the crisp green beans, we toss them in avocado oil and sea salt to make them extra amazing in the casserole.
Recipe Adaptations:
- Mix 1 cup of grated parmesan cheese in with the crispy onion topping for extra flavor!
- If you don’t need the recipe to be dairy-free, replace the canned coconut milk with 2 cups of heavy cream. Or, use your own homemade cream of mushroom soup recipe instead of the one in the recipe card below.
- Prepare crispy shallots instead of caramelized onions for the topping.
- Arrowroot powder or tapioca flour can be used to replace the gluten-free all-purpose flour.
Let’s bake it now!
How to Make Healthy Green Bean Casserole:
Preparing this healthy green bean casserole is simple and easy, and requires four main steps. The most time-consuming part is caramelizing the onions.
The good news is, you can easily multi-task while the onions are caramelizing because they don’t require a huge amount of attention.
Step 1: Make the Topping:
Begin by caramelizing the onions. Add the avocado oil or olive oil to a large non-stick skillet and heat to medium-high.
Sauté the onions, stirring occasionally, until they turn translucent and have softened. Sprinkle in the sea salt.
Reduce the heat to medium or medium-low and continue cooking, stirring occasionally, until the onions are are deeply golden brown and caramelized, about 50 to 60 minutes.
Remove caramelized onions from the heat and stir in the almond flour.
Set aside until ready to use (Note: If you perform this step ahead of time, you can transfer the onions to a small bowl or even a tupperware container and store in the refrigerator until you’re ready to bake the casserole).
Step 2: Boil the Green Beans:
While onions are sautéing, prepare the rest of the recipe. Bring a large pot of water to a boil on the stove top and chop the green beans into 2-inch pieces.
Transfer the green beans to the pot of boiling water and cook until softened, but still al dente, about 8 to 10 minutes.
Immediately drain the beans into a colander and set aside until ready to use.
Note: I allowed the beans to sit and cool and dry in the colander while I made the sauce so that they were easy to handle when it came time to make the casserole.
Step 3: Make the Sauce:
Cook the bacon in a large skillet over medium-high heat until crispy, about 5 minutes. Transfer the bacon to a cutting board and leave the drippings in the skillet.
Add the chopped mushrooms to the skillet and cook, stirring occasionally, until mushrooms have turned golden-brown and are much smaller than they were when raw, about 5 to 8 minutes.
Stir in the garlic and continue cooking another 2 minutes.
Add the coconut milk, flour, oregano, nutmeg and sea salt and bring to a full boil. Sprinkle the flour into the skillet and whisk well to combine the mushroom mixture.
Continue cooking the sauce until it has thickened to a consistency similar to gravy and pulls away from the skillet when stirred, about 5 minutes.
To speed up the thickening process, we add gluten-free all-purpose flour or regular all purpose flour to thicken the sauce.
Step 4: Assemble the Casserole:
Preheat the oven to 375 degrees F.
Transfer the cooked and dried green beans to a large (13” x 9”) casserole dish or large baking dish and drizzle with avocado oil and sea salt. Use your hands to toss everything together until all of the beans are coated with oil.
Transfer the sauce mixture to the casserole dish and stir well until the beans are well-coated in sauce.
Evenly distribute the caramelized onions over the green beans.
Transfer the casserole dish to the pre-heated oven and bake for 20 to 25 minutes, until the casserole is fragrant.
Chop the bacon and sprinkle the crumbles over the casserole.
Step 5: Serve and enjoy!
Serve this healthy green bean casserole with your main course, like roast turkey or prime rib and other Thanksgiving side dishes, like cranberry sauce, sweet potato casserole or stuffing.
The homemade version of the creamy homemade mushroom sauce really adds extra flavor over the canned cream of mushroom soup version.
So skip the can of cream of mushroom soup and enjoy this gluten free green bean casserole at your Thanksgiving dinner!
The next time you’re looking for healthier recipes to add to your holiday table that don’t sacrifice on flavor and deliciousness, be sure to whip up one of the most classic Thanksgiving recipes!
How to Store Green Bean Casserole:
Wrap the entire casserole dish in aluminum foil and store it in the refrigerator until you’re ready to serve it (up to 5 days).
To reheat the casserole, preheat the oven to 350 degrees Fahrenheit. Place the casserole dish on the center rack of the preheated oven and bake for 30 minutes, or until the casserole is heated through.
Store leftovers in an airtight container in the refrigerator for up to 1 week.
And that’s it! This healthy green bean casserole recipe is a must during the holiday season, particularly for every Thanksgiving table!
More Healthy Holiday Side Dishes:
- Creamy Cauliflower Casserole (Keto)
- Healthy Sweet Potato Casserole
- Wild Rice Stuffing with Butternut Squash and Pecans
- Caramelized Onion and Roasted Garlic Buttermilk Mashed Potatoes
- Big Batch Roasted Vegetables
- Creamy Brussel Sprout Casserole
- Scalloped Sweet Potatoes
- Creamy Kabocha Squash Mash
- Herbed Coconut Milk Potatoes Au Gratin
- Smashed Sweet Potatoes
For you and yours!
Healthy Dairy-Free Green Bean Casserole
Ingredients
Onion Topping:
- 3 Tbsp avocado oil
- 2 large yellow onions
- 1/2 cup almond flour
- 1/2 tsp sea salt to taste
Creamy Mushroom Sauce:
- 4 slices thick cut bacon
- 8 ounces baby bella mushrooms chopped
- 4 cloves garlic minced
- 1 15-oz can full-fat coconut milk
- 2 tsp Italian seasoning
- 1/4 tsp ground nutmeg optional
- 1 Tbsp gluten-free all-purpose flour or tapioca flour
- 1 tsp sea salt to taste
Green Beans
- 2 lbs fresh green beans trimmed and chopped into 2-inch pieces
- 2 Tbsp avocado oil
- 3/4 tsp sea salt
Instructions
Make the Topping:
- Add the avocado oil to a large non-stick skillet and heat to medium-high. Sauté the onions, stirring occasionally, until they turn translucent and have softened. Sprinkle in the sea salt. Reduce the heat to medium or medium-low and continue cooking, stirring occasionally, until the onions are are deeply golden-brown and caramelized, about 50 to 60 minutes.
- Remove caramelized onions from the heat and stir in the almond flour. Set aside until ready to use.
Boil the Green Beans:
- While onions are sautéing, prepare the rest of the recipe. Bring a large pot of water to a boil on the stove top and chop the green beans into 2-inch pieces. Transfer the green beans to the pot of boiling water and cook until softened, but still al dente, about 8 to 10 minutes. Immediately drain the beans into a colander and set aside until ready to use.
Make the Sauce:
- Cook the bacon in a large skillet over medium-high heat until crispy, about 5 minutes. Transfer the bacon to a cutting board and leave the drippings in the skillet.
- Add the chopped mushrooms to the skillet and cook, stirring occasionally, until mushrooms have turned golden-brown and are much smaller than they were when raw, about 5 to 8 minutes. Add the garlic and cook another 2 minutes.
- Add the coconut milk, oregano, nutmeg and sea salt and bring to a full boil. Sprinkle the flour into the skillet and whisk well to combine. Continue cooking the sauce until it has thickened to a consistency similar to gravy and pulls away from the skillet when stirred, about 5 minutes.
Assemble the Casserole:
- Preheat the oven to 375 degrees F.
- Transfer the cooked and dried green beans to a large (13” x 9”) casserole dish and drizzle with avocado oil and sea salt. Use your hands to toss everything together until all of the beans are coated with oil.
- Transfer the sauce mixture to the casserole dish and stir well until the beans are well-coated in sauce.
- Evenly distribute the caramelized onions over the green beans. Transfer the casserole dish to the pre-heated oven and bake for 20 to 25 minutes, until the casserole is fragrant.
- Chop the bacon and sprinkle the crumbles over the casserole. Serve with your main entrée and enjoy!
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Nutrition
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Making this for thanksgiving! I like really crispy onions and I’m worried about them being a bit soggy. Do you think pre-toasting the floured onions would give them and extra crisp?
Hi Kori! The best way to get crispy onions is to add panko bread crumbs. If you need the recipe to be gluten-free, you can use gluten-free bread crumbs, but panko will provide the crispiest result. 🙂 Hope this helps!
Made this last year and loved it. Made it again this year. Haven’t done the final bake yet, but I can tell it’s going to come out great, because the gravy is insanely good. My cook times on the mushrooms and onions were significantly shorter than the recipe suggests. Maybe a range strength variation.
I used the below recipe to make vegan/gf bacon bits, substituting more smoked paprika for the liquid smoke. They didn’t get “crispy” in a “couple minutes” at 225 (not sure how that would work), but they taste delish if a little chewy and will do the trick. I used a little extra avocado oil in the mushrooms to compensate for the missing bacon fat and put some of the bacon bits in there for flavour.
https://shaneandsimple.com/easy-vegan-bacon-bits/
Amazing! I’m happy to hear the cook time was lower for you! I love the idea of subbing the bacon for vegan bacon bits – this is super helpful to others who want to try the same thing 🙂 Thanks so much for sharing and Happy Holidays!
This was a big hit for me 2 years in a row… going for a 3rd. And I think it is an official Thanksgiving staple for me. This year i will be making it for my husband’s firehouse.. the only difference I made is..I use store bought crispy onions to top instead of making my own. But still a favorite dish for all try it. Thank you.
Aww I love hearing that, Michelle! It warms my heart knowing you’re making the green bean casserole for your husband’s firehouse! What an honor! Thanks so much for the sweet note, and Happy Holidays! xoxoxo
I made this last Thanksgiving and everyone liked it so much better than the traditional green bean casserole. I’m about to make it again. Thanks for the great recipe!
I’m so thrilled to hear that, Karel! It’s a staple for my family too 🙂 Have a marvelous Thanksgiving and holiday season! xo