Green Bean Casserole

Green bean casserole is a holiday tradition. When we went paleo, it fell off the list for a couple of reasons. It wasn’t the main attraction on our table growing up, nor was Heather jumping to figure out how to recreate it without all of the pre-made, preservative-laden ingredients (I’m looking at you condensed soup). This year, however, I wanted to make it happen. Using a homemade cream soup as a base, we crafted a paleo green bean casserole.

One thing to note is that we made our cream of celery soup with homemade pork stock—it was what we had in the refrigerator. Its savory, gelatinous consistency took everything to a new level. If you are looking for a go-to resource for making stock at home, this guide from Real Everything is the answer.

The one thing we didn’t add to the mix was the French’s Crispy Fried Onions. These aren’t a must-have for us, but if you’d really like to give them a try, we made fried onions for our Western Meatloaf. An extra step, but if you’ve got to have them, go for it! Just add them to the top of the casserole for the final 10 minutes of baking.

Ingredients
4 C cream of celery soup
1/4 C coconut cream
2 lb fresh green beans, rinsed, trimmed, halved
1/4 tsp pepper
1/2 tsp garlic powder
salt to taste

Method

Preheat oven to 350ºF. Bring a large pot of water with a pinch of salt to a boil. Blanch green beans and then immediately shock by rinsing with cold water. Set aside to drain in colander.

Mix soup, coconut cream, salt, pepper, and garlic powder in a medium bowl.

Spread green beans in an oblong baking dish. Pour liquid mixture over it.

Bake for 35 minutes.

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