Creamy Beef & Green Bean Casserole with Pearl Onions & Crispy Shallots – Paleo/GF/DF/EF/SF/NF



This recipe is from my latest book, Make Ahead Paleo, but I’m giving you a sneak peek, just in time for the Holidays!!  While I normally make this as a main-dish, for Thanksgiving we are making it without the beef as a simple side to the star of the meal – the turkey! Here’s the original recipe in all its glory: 

This casserole brings back memories of not only Thanksgiving green bean casserole, but also a lovely little dish my mom used to make called tator-tot casserole.  Remember it?  I know many of you do..with tator-tots, canned mushroom soup and ground beef, it was the only way my mom could get me to eat green beans.  I was not a veggie lover as a kid.  An earth-toned eater my parents used to say.  Since then I’ve gotten over my veggie-phobia and created this gussied up version of those classics with pearl onions and fried shallots, making it a modern comfort food.  I’ve used coconut milk for the creaminess, but opted for the light version to minimize the coconut flavor.  You can use full fat but be aware – it tends to have a stronger coconut flavor.  The crispy shallots really make this dish so be sure to cook up plenty!



Creamy Beef & Green Bean Casserole with Pearl Onions & Crispy Shallots
Serves 4
gluten free, grain free, dairy free, egg free, soy free, nut free, paleo
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  1. 2 TBSP coconut oil
  2. 1/3 C chopped yellow onion
  3. 1 1/2 lbs ground beef (optional)
  4. 2 cloves garlic, minced
  5. 1/4 tsp sea salt
  6. freshly ground pepper to taste
  1. 1 TBSP coconut oil
  2. 8 oz white button mushrooms, sliced
  3. 1/2 tsp sea salt
  4. freshly ground black pepper to taste
  5. 1 C chicken broth
  6. 3/4 C coconut milk
  7. 1 TBSP arrowroot starch
Add Ins
  1. 1 lb frozen green beans
  2. 1 C pearl onions (outer skin removed-or use frozen)
For Serving Day
  1. 2 TBSP coconut oil
  2. 3 large shallots, thinly sliced
Prep Day
  1. 1) In a large skillet over medium heat, melt 2 TBSP coconut oil. Add the onion, and sauté until softened, about 3 minutes.
  2. 2) Add the ground beef, garlic, sea salt, and pepper. Brown the beef, stirring occasionally, for 6 minutes. transfer the beef mixture to a large bowl, and set it aside.
  3. 3) To make the sauce, add 1 TBSP coconut oil to the same skillet. Add the mushrooms, and cook them until they are browned and the liquid has evaporated, about 8 minutes, stirring occasionally.
  4. 4) Turn up the heat to medium-high, and slowly whisk in the chicken broth, making sure to scrape the delectable brown bits off the bottom of the pan. Add sea salt and pepper, and bring the mixture to a simmer for 1 minute.
  5. 5) In a small bowl, whisk the arrowroot starch into the coconut milk. Slowly add this mixture to the simmering broth, whisking as you pour it in. Bring the liquid just to a simmer, and remove the pan from the heat.
  6. 6) In the large bowl with the beef, add the sauce, green beans, and pearl onions. Stir to combine.
  7. Place the entire mixture in a 2-quart casserole dish, cover it, and refrigerate it to let it cool completely. Once cooled, seal the dish with a lid or plastic wrap. If using plastic wrap, also cover it with foil, and freeze until needed.
Serving Day
  1. 1) Thaw the casserole in the refrigerator overnight.
  2. 2) When ready to cook, preheat your oven to 350°F.
  3. 3) Remove the plastic lid or wrap and foil, and re-cover the dish with a fresh piece of foil. Bake for 45-55 minutes or until bubbly.
  4. 4) Meanwhile, in a large skillet, heat 3 TBSP coconut oil over medium heat. Add the shallots to the skillet, stirring to coat them in the oil. Cook without stirring until they start to turn golden brown, about 3-4 minutes.
  5. 5) Stir the shallots, and continue to cook, stirring occasionally, until all the pieces are golden brown. Transfer the shallots to a paper towel-lined plate, and sprinkle them with sea salt.
  6. Spread the crispy shallots evenly over the top of the casserole, and serve.
  1. I make this about 2 weeks before Thanksgiving, freeze it, then place it in the fridge 2 days before so it thaws. When the big day arrives, I just pop it in the oven, cook my shallots and I'm done!
Adapted from Make Ahead Paleo
Adapted from Make Ahead Paleo
The Healthy GF Life


  1. I have been dying for a recipe like this, thank you soooo much!


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