Green Bean Casserole

One traditional Thanksgiving dish I have missed is green bean casserole. In fact, I’ve been craving something like this for weeks! But getting a creamy filling without fresh dairy or any starch, and a crispy topping without any grain is a real challenge!

Green Bean Casserole, Ready to Eat

Green Bean Casserole, Ready to Eat

Fortunately, I got inspired by one of my favorite gluten-free food authors, Laura B Russell’s Thanksgiving Green Bean Casserole. Her recipe needed some major changes to be GAPS friendly, but served as the base for this recipe. One thing I love about it is that every part of it can be done in advance, and then you can just finish it up at the last minute. That makes it a perfect dish for the holidays!


Green Bean Casserole, Ready to Bake

Green Bean Casserole, Ready to Bake

Green Bean Filling

  • 1 lb mushrooms, chopped
  • 2 1/2 cups turkey stock based starch-free onion gravy
  • 3 cloves garlic, pressed
  • fresh ground black pepper
  • 5 cups trimmed green beans
  • 3 Tbsp ghee or other fat
  • real salt

Fried Shallot Topping (omit for GAPS Intro)

  • 6 tablespoons ghee
  • 5 shallots, peeled and sliced into thin rings


Use a mandoline to safely slice the shallots

Use a mandoline to safely slice the shallots

  1. Preheat the oven to 350°.
  2. Trim your green beans by cutting the ends off and cutting into 1-2 inch pieces. Steam them until tender (they will not get much softer than this when the dish bakes). Drain well.
  3. Melt 3 Tbsp ghee in a heavy pan and add chopped mushrooms and about 1/2 tsp salt. The pan will seem too dry at first, don’t worry – just stir. The mushrooms will release moisture. Cook, stirring occasionally on medium-high until the mushrooms have reabsorbed most of the moisture and have turned golden brown – about 8-10 minutes.
  4. Lower the heat and add the garlic, cook an additional minute.
  5. Frying the Crispy Shallots

    Frying the Crispy Shallots

  6. Add the gravy and green beans to mushroom mixture and stir together. (You may refrigerate the mixture for a day or two – just bring it to room temperature before baking.)
  7. Transfer to a greased 11 x 7 inch baking dish. Bake, uncovered, for 15 minutes.
  8. Slice the shallots extremely thin, using a mandoline slicer if possible.
  9. Heat 6 Tbsp ghee on medium high heat, and add the shallots, in batches. Do not allow the ghee (or other fat) to smoke!
  10. Crispy Shallot Topping

    Crispy Shallot Topping

  11. Remove with slotted spoon as they brown, and dry on paper towels.
  12. Toss with salt and then store at room temperature for up to a day until ready for baking.
  13. After green bean filling has baked for 15 minutes, top with the fried shallots and return to oven.
  14. Bake until sauce is bubbling, about 5-10 more minutes.

This post is part of Waste Not Want Not, Tasty Traditions

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2 comments to Green Bean Casserole

  • This looks delicious! I recently learned how lovely shallots are when fried as you made them. We never had green bean casserole when I was growing up but your recipe looks great and I would like to try it sometime.

  • Wow, this looks great! I don’t normally make casseroles, but I’m starting to more this year, especially as the weather cools off.

    Thanks so much for sharing this along with your other great posts on Waste Not Want Not Wednesday! I’ve pinned this and look forward to seeing what you’ve been up to this week 🙂

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