Crock Pot Healthy Green Bean Casserole Recipe

Gourmet green bean casserole made from scratch! The dairy-free creamy mushroom sauce and caramelised onion topping are everything! This easy recipe saves oven space and is portable for holidays.


Topping: – 3 Tbsp avocado oil – 2 large yellow onion – 1/2 cup almond flour – ½ tsp sea salt Dairy-Free Cream of Mushroom Sauce: – 6 slices thick-cut bacon – 1 Tbsp avocado oil optional – 8 ounces mushrooms chopped – 5 large cloves garlic minced – 1 (15-oz.) can full-fat coconut milk – 2 tsp dried oregano – 1 Tbsp gluten-free all-purpose flour or regular flour – 1 tsp sea salt to taste Green Beans: – 2 lbs green beans trimmed and chopped into 2-inch pieces* – 2 Tbsp avocado oil – 1 tsp sea salt


Make Topping: Caramelise onions first. Heat avocado oil in a large non-stick skillet on medium-high. Sauté the sliced onions until translucent and softened, stirring occasionally. 

Step 1

Season with sea salt. Cook, stirring occasionally, until the onions are deeply golden-brown and caramelised, 50–60 minutes on medium or medium-low heat.

Step 2

Stir almond flour into caramelised onions after removing from heat. Caramelised onions can be stored in a bowl covered with plastic wrap or an airtight container in the fridge until ready to use.

Step 3

Cook Green Beans: Prepare remaining ingredients while onions caramelise. Boil a large pot of water on the stove and chop the green beans into 2-inch pieces. 

Step 4

Transfer the green beans to the boiling water and cook for 8–10 minutes until softened but al dente. Drain the beans immediately in a colander.

Step 5

Cancel this step if using canned green beans, which are already cooked.

Step 6

See Also

See Also

Gluten-Free Cranberry Crumble Recipe