This Dairy Free Green Bean Casserole is super simple to make, full of flavor and something the whole family will love! The crunchy pork rinds on top are what makes this recipe. You can have this paleo thanksgiving side dish on the table in no time.
Why You Will Love This Recipe:
- I am obsessed with the non-traditional pork rind toppings. They are so good and really make this recipe!
- This recipe is super simple to make and something your kids will love!
- This recipe is naturally dairy free, gluten free, soy free, nut free, paleo, Whole30, autoimmune protocol (AIP) and keto friendly.
- You can prepare this recipe in advance for the the holiday with my Boneless Turkey Breast or even make it for meal prep.
- This recipe can be made with fresh or canned green beans.
- You can have this recipe prepped and ready to go in under 30 minutes!
- Green beans-I like the french ones. You do not need to cut off the ends but you can if you would prefer.
- Bone broth-Adds in added nutrients as well as helps cooks the green beans! I like this brand. Use the code ALLIANNASKITCHEN to save 20% on your first order.
- Ghee-To saute the onions and garlic in. If you do not tolerate ghee you can use vegan butter.
- Arrowroot powder-This is what thickens the mixture, you can substitute with tapioca flour.
- Coconut milk-You can use almond milk if you would like.
- Garlic-For flavor.
- Yellow onion-To add more flavor.
- Pork rinds-This is what we will use to make it crunchy on top.
See the recipe card below for ingredient measurements.
Substitutions & Variations
- Mushrooms– I love adding mushrooms to this dish as an added vegetable.
- Canned green beans-You can also use canned green beans if you prefer softer green beans.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step By Step Instructions
- First, preheat the oven to 350.
- Then, add the ghee to the stovetop and with the chopped onions and garlic. Saute until fragrant.
- Now, add in the bone broth, coconut milk and arrowroot. Whisk continuously so the arrowroot does not clump. Whisk for 2 minutes.
- Then, add the green beans to a casserole dish, and pour the mixture.
- Bake for 25 minutes. Once the 25 minutes is up, crumble the pork rinds on top and bake for an additional 5 minutes to get them crispy.
- Tip #1: If you prefer your green bean casserole to be softer, you can use canned green beans.
- Tip #2: The deeper the dish is, the longer it will take to cook.
- Tip #3: You can sprinkle fresh uncooked pork rinds on top to make it extra crispy after cooking.
Yes! Using the pork rinds over friend onions makes this recipe Whole30 friendly.
You can do all of the instruction steps beforehand and then just pop in the oven prior to eating.
Yes! Just make sure you drain them beforehand.
You can cook the dish according to how soft you like your green beans.
Storage and Reheating
- How to store-You can store this dish in the fridge up to 1 week in a glass container.
- How to reheat-You can reheat this dish in the oven at 350 degrees F for 10-20 minutes depending on how much you are heating up.
More Gluten Free Thanksgiving Recipes You Will Love
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Dairy Free Green Bean Casserole
- Large casserole dish
For the topping:
- pork rinds crumbled-I like the epic brand.
- Preheat the oven to 350. Fill a large pot with water and bring to a boil-blanch the green beans for 6 minutes, then strain them. In a medium size sauce pan, add the ghee, chopped onions, and garlic. Saute until fragrant. Add in the coconut milk & bone broth and mix in the arrowroot-whisk for 2 minutes so the arrowroot does not clump. Now add the green beans and the creamy mixture to the casserole dish. Bake for 25 minutes. Once the 25 minutes is up, crumble the pork rinds on top and bake for an additional 5 minutes to get them crispy.If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.