Make This Paleo-Friendly Green Bean Casserole Recipe for Thanksgiving

Ingredients

• 1/4 cup + 1 tablespoon coconut oil, divided
• 2 large yellow onions, thinly sliced
• 8 ounces sliced cremini mushrooms
• 4 cloves garlic
• 2 cups cauliflower rice
• 2 cups all-natural cashew milk (we used Malk brand)
• 1/2 teaspoon kosher salt
• 1 tablespoon nutritional yeast
• 1/4 teaspoon ground nutmeg
• 6 ounces paleo bacon, sliced into lardons
• 2 pounds green beans, trimmed of stems and cut to about 1-inch pieces

Directions

Caramelize the sliced onions in 1/4 cup coconut oil in a large skillet over medium heat, stirring occasionally, for about 20 minutes or until onions are browned and softened.

Remove about half of the caramelized onions to a bowl and set aside.

To the large skillet with onions, add the mushrooms, garlic, and 1 more tablespoon of coconut oil. Cook for about 10 minutes, stirring occasionally until mushrooms have browned.

Add the cauliflower and cashew milk to the skillet and let simmer, still on medium heat, for about 10 minutes or until cauliflower has softened.

Remove skillet mixture to a blender. Blend mixture with salt, nutritional yeast, and nutmeg until smooth and creamy — this is our paleo version of “cream of mushroom soup.”

Wipe out the previously used skillet and replace over medium-high heat. Brown the bacon lardons for about 5 minutes, stirring constantly.

Add the green beans to the pan and stir to combine with bacon. You may actually need to divide the beans into two skillets, as we have done. Let beans cook for about 3-5 minutes until tender but still crunchy.

Add the “cream of mushroom soup” to the skillet(s) and stir to combine.

Top with reserved caramelized onions and serve immediately.