Grain-Free Green Bean Casserole

Photo Credit: Murielle Banackissa

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Prep time: 5 minutes
Cooking time: 1 hour 10 minutes
Total time: 1 hour 15 minutes
Yield: 4-6 servings



2 tsp olive oil, divided
1 large onion, thinly sliced
1/4 tsp salt, plus more to taste
1 cup Simple Mills Farmhouse Cheddar Almond Flour Crackers
6 cups green beans (fresh or frozen)
1 cup + 4 tbsp mushroom broth, divided
Pepper, to taste
2 cups sliced mushrooms (white or cremini)
1 minced clove of garlic
1/4 cup Greek yogurt
1 tbsp tapioca starch
1/8 tsp nutmeg
1/4 tsp thyme 


  1. Heat a medium nonstick skillet over low heat. Add 1 teaspoon of olive oil, onion and ¼ teaspoon of salt. Stir. Cover the pan and cook onions until caramelized, about 45 minutes. Stir occasionally.
  2. While the onions are caramelizing, ground the crackers and preheat oven to 400ºF.
  3. Boil water in a large pot. Once boiling, add the green beans and cook for 5 minutes if fresh and 3 minutes if frozen. Drain and run under cold water. Transfer to a baking dish.
  4. Once the onions are caramelized, deglaze with 2 tablespoon of mushroom broth. Transfer to a bowl and season with pepper. Set aside.
  5. To the skillet where the onions were cooking previously, add remaining 1 teaspoon of olive oil, mushrooms and garlic. Cook over medium-low heat until the mushrooms are soft (about 5 minutes). Add the caramelized onions, 1 cup of mushroom broth and Greek yogurt. Stir.
  6. In a small bowl, mix the remaining 2 tablespoons of mushroom broth with tapioca starch until fully dissolved. Add this mixture to the sauce. Let thicken for 1 min.
  7. Season with salt, pepper, nutmeg and thyme.
  8. Pour over the green beans. Cover with ground crackers. Bake for 20 minutes.