Coconut Cream of Mushroom Green Bean Casserole

This creamy classic green bean casserole is a great dish for potlucks or family gatherings!

Serves: 6Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy

Serves: 6


  • 1 1⁄2 lbs. fresh green beans, cut into 1-inch pieces
  • 1 Tbsp. coconut ghee
  • 1⁄2 lb. baby bella mushrooms
  • 3 cloves garlic, peeled and minced
  • 1⁄4 tsp. sea salt
  • 1⁄8 tsp. ground black pepper
  • 1 tsp. potato starch flour
  • 1⁄2 cup coconut milk
  • 1⁄2 cup chicken broth
  • 1⁄2 cup breadcrumbs
  • 1 cup French fried onions, crumbled


  • In a large pot with a steamer insert, bring 2 quarts of water to a boil. Add beans to steamer insert and cook, covered, for 5 minutes.
  • In a large skillet, heat ghee. Add mushrooms, garlic, salt, and pepper. Sauté until mushrooms are tender, about 2 minutes.
  • In a small bowl, whisk potato starch flour into 1 tablespoon water; add to the mushrooms. Cook 1 minute until mixture thickens; whisk in coconut milk and chicken broth. Simmer about 10 minutes, then stir in the beans.
  • Preheat the oven to 425°F.
  • Pour the green bean mixture into a casserole dish. Sprinkle top of casserole with breadcrumbs and top with French fried onions. Bake for about 15 minutes, or until bubbly. Allow to cool for 10 minutes before serving.