I don’t know why more people don’t love Green Bean Casserole.  Maybe it’s just that the ingredients in the traditional recipe just aren’t that fresh.  Here is a recipe for a BETTER green bean casserole, made with REAL food!


  • 1 medium yellow onion, cut into 1⁄4” discs
  • 1 egg, beaten
  • 1 cup pork rinds, powdered
  • 1 1⁄2 pounds fresh green beans, cleaned & ends trimmed off
  • 2 tablespoons butter, ghee, or bacon fat
  • 8 ounces button mushrooms, cut into 1⁄4” discs
  • 1 can full-fat coconut milk (or 12 oz half & half if tolerated)
  • 2 tablespoons arrowroot (omit if AIP)
  • 1⁄2 teaspoon sea salt
  • 1⁄4 teaspoon ground black pepper (omit if AIP)
  • 1 pound bacon, crispy & roughly chopped


  1. Break apart the onion discs so that you have rings. Toss them in the beaten egg and then coat each onion in the powdered pork rinds. Lay them out on a parchment paper-lined baking sheet. Bake at 300 for 30 – 45 minutes (or until they start to brown and look crispy). Remove from the oven and set aside and roughly chop up when cooled. 
  2. Put the trimmed green beans in a large soup pot and cover with water. Once the water comes to a simmer, set the timer for 10 minutes. After 10 minutes, drain and dunk in some cold or ice water to stop the cooking process.
  3. In a large sauté pan, melt the butter. Add the mushrooms and sauté until they’re reduced in size and browning.
  4. Add the coconut milk then whisk in the 2 tablespoons of arrowroot.
  5. Stir in the salt and pepper and let simmer, stirring continuously, for about 5 minutes.
  6. In a large bowl, toss the green beans with the mushroom gravy and chopped bacon.
  7. Pour into a 9×13” casserole dish, cover with aluminum foil, and bake at 350F for 40 minutes.
  8. Remove from oven, toss the chopped onions on top and return to the oven again (uncovered) at 350F for an additional 5 minutes.
  9. Serve warm.

The gravy will thicken the longer it sits in the casserole pan, making this a GREAT dish to make a day in advance! Just let it cool on the counter then transfer to the refrigerator. Heat in the oven the next day at 350F for an additional 15-20 minutes. 

Recipe from Cassy Joy @ FedAndFit.com

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