Thanksgiving Paleo Green Bean Casserole

Adrienne Neale

If you love the traditional green bean casserole at your Thanksgiving meal, give this easy recipe a try! It swaps out the processed creamy stuff for a yummy alternative, and it's super easy! I have a suggested timeframe below as well for making ahead of time if you're prepping a TON of food. Enjoy!


By Adrienne Neale, Holistic Made Easy

Tip: If you’re doing frozen beans, estimate 1 bag of beans per 3 people. If you’re making them fresh, estimate 4 oz beans per person. You can make this a few days ahead, let cool after baking, then wrap tightly in plastic wrap and foil, label and stick in the freezer until the morning before Thanksgiving to thaw out slowly. Highly recommend if you're making lots of food!


3 parsnips

3 small containers fresh white mushrooms

3 Tbsp coconut oil/ghee/butter (2 for sauteeing mushrooms/garlic, 1 for onion)

1 stick butter

5-6 Garlic cloves, minced

1 container organic chicken stock/broth

Sea salt (1 tsp to saute, another 1.5 tsp for sauce)

Pepper (¼ tsp to saute, to taste for sauce)

Onion powder (1/2 tsp to saute)

Oregano (½ tsp to saute)

1 onion, chopped into thin slices

2 Tbsp almond flour/meal

Green beans (4 oz fresh beans/person or 1 bag frozen per 3 people)


Cut the parsnips into ½” thin pieces and put them into a pot of boiling water, reducing to medium heat. Cook until tender and you can pierce the middle with a knife or fork, approximately 15-20 minutes. While your parsnips cook, warm up your 2 Tbsp oil/butter in a skillet and saute your mushrooms and garlic cloves with sea salt, pepper, onion powder, oregano. When mushrooms are tender, remove from heat. Place your tender parsnips, cooked mushrooms/garlic into blender with melted stick of butter, container of chicken stock/broth, sea salt and pepper. Blend until creamy. If it’s too thick, add in a little more chicken broth/stock or a bit of water.


Cook your beans as instructed if frozen, or steam, saute until desired firmness is reached.

In a skillet, bring 1 Tbsp oil/butter to warm and saute onion slices with a bit of sea salt and pepper. As they become more translucent, add in 2 Tbsp almond flour/meal to give them some texture. (note: half the amount of coconut flour would also work, but don’t try tapioca flour on this)

When beans are cooked, sauce is ready and onions are sauteed, mix all together in a large pan, even out across the top, and either cover with lid/ plastic wrap/foil to freeze ahead of time, or cook if day-of; 350 at 25-35 minutes, until hot and edges are bubbling a bit.


ENJOY! If you give this a try, feel free to share your pictures and stories on our Facebook page! ( You're welcome to share this, please just tag back and show me some love.


Happy Thanksgiving, friends!


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