Green Bean Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • For crispy fried onions:
  • 2 onions, thinly sliced
  • ¾ c arrowroot starch
  • 2 tsp salt
  • ½ tsp pepper (omit for AIP
  • 1-2 c coconut oil (enough for about a 1 inch layer)
  • For sauce:
  • 2 c chicken bone broth, homemade or store bought
  • 1 can coconut milk (about 15oz)
  • 1 tsp sage
  • ½ tsp thyme
  • ¼ tsp marjoram
  • ¼ tsp rosemary
  • 1 tsp salt
  • ½ tsp pepper (omit for AIP)
  • ¼ c arrowroot starch
  • For green beans:
  • 2 lbs fresh green beans, trimmed and cut in half
  • 1 Tbs salt
  1. For fried onions: Combine arrowroot starch, salt and pepper in a large mixing bowl. Add onions and toss to coat. Heat coconut oil in a large pot or skillet with high sides on medium high. When oil starts to shimmer, add onion slices so they are submerged in oil. You will want to do this in batches so as not to overcrowd the onions. Cook onion slices until crisp, turning if necessary so they don't burn, about 3-5 mins. When crisp, remove with slotted spoon and place on paper towel lined plate. Repeat until all the onions are cooked.
  2. For sauce: Bring 1½ cups broth and the can of coconut milk to a low boil in a small saucepan over medium heat. Whisk spices and arrowroot starch into remaining ½ cup broth and add to saucepan. Reduce heat to medium low and simmer for about 10 minutes until starting to thicken, stirring occasionally so sauce doesn't burn.
  3. For green beans: Fill a large stockpot or dutch oven with water and 1 Tbs salt and bring to a boil. Once the water is boiling, add green beans and cook for 5 minutes until soft. Drain and add beans to a bowl filled with ice water to stop the cooking.
  4. To assemble: Mix green beans, sauce and ¼ of the onions in a 3 quart casserole dish (9x13 pan). Top with remaining onions and bake at 400 degrees until bubbly, 10-15 minutes.
Recipe by Vibrant Life Army Wife at