Healthy Green Bean Casserole

Course Main Course


  • 12 oz frozen french style green beans steamed
  • 1 tbsp coconut oil
  • 8 oz sliced white mushrooms chopped
  • ¼ cup finely diced white onion
  • 3 tsp coconut flour
  • 1 cup vegetable broth
  • ½ cup milk

for topping

  • 1 tbsp coconut oil
  • ½ cup finely diced white onion
  • 2 slices sandwich bread of your choice
  • 2 tbsp shredded Parmesan cheese
  • salt/pepper to taste


  • Preheat oven to 350 degrees.
  • Spray a medium saucepan liberally with cooking spray then warm over
    medium heat. Add ¼ cup finely diced white onion and mushrooms and sauté until
    onions are translucent and liquid has released from mushrooms.
  • Sprinkle onion/mushroom mixture with coconut flour, stirring in one
    teaspoon at a time until each is incorporated.
  • Add vegetable broth and milk, stir well to combine and bring to a gentle
    rolling boil. Reduce heat and simmer, stirring occasionally until the mixture
    has thickened or reduced by about half. (You can blend it smooth with an
    immersion blender if you want, but it isn’t necessary.) Set aside.
  • Reduce two slices of bread to crumbs using a food processor. Add
    Parmesan cheese and pulse again until well blended.
  • Spray a medium skillet liberally with cooking spray then warm over
    medium heat. Add ½ cup finely diced white onion and saute until translucent.
  • Sprinkle onions with breadcrumb and cheese mixture, stirring in a little
    bit at a time until everything is incorporated (this keeps the crumbs from
    getting soggy). Sauté until everything is a rich, golden brown.
  • Grease a casserole dish and pour the slightly cooled soup mixture into
    the bottom. Add the green beans and ⅓ of the breadcrumb mixture. Stir to
    incorporate. Season with salt and pepper to taste.
  • Top the bean and soup mixture with the remaining breadcrumb mixture.
  • Bake uncovered for 30 minutes, or until heated through and still golden
    brown on top.