Paleo Green Bean Casserole
Serves: 8 servings
This dairy and gluten free version of the Thanksgiving favorite features a homemade Cream of Mushroom Soup and a crunchy shallot + hazelnut topping.
  • One batch of my Paleo Cream of Mushroom Soup,recipe here
  • 2 lbs. green beans, trimmed and halved
  • 1 cup hazelnuts
  • 1 Tbs. ghee or coconut oil
  • 2 large shallots, diced
  • Salt, to taste
  • Pepper
  • Fresh thyme
  1. Prepare the Cream of Mushroom Soup and keep warm set aside. Or, make it a few days ahead and reheat before preparing the casserole.
  2. Bring a pot of water to a boil and add a big pinch of salt. Boil the green beans until tender, about 5 minutes. They should still be green, and not mushy. Drain and set aside.
  3. Meanwhile, toast the hazelnuts. Place the hazelnuts in a saute pan over medium heat for a few minutes. You'll start to smell them and see the skins crack. At that point, transfer them to a kitchen towel. Wrap them in the towel and rub vigorously to remove most of the skins. Remove the toasted nuts and chop them.
  4. In another saute pan, heat the ghee over medium heat. Cook the shallots, stirring frequently, until soft and golden (about 7 minutes). Add a pinch of salt and pepper, the chopped hazelnuts, and about a teaspoon of fresh thyme. Set aside.
  5. Combine the green beans and soup with salt, to taste. Keep warm in the oven until ready to serve and top with the hazelnut mixture right before serving.
Recipe by Empowered Sustenance at