Creamy Green Bean Casserole with Bacon and “Fried” Onions by Brad Fackrell, DC

Unlike many traditional thanksgiving dinners, ours didn’t normally contain this classic casserole. My mom couldn’t eat anything that had condensed soup because MSG gives her really bad migraines. I think the first time I had it was at a potluck. Since then I have always made a homemade version for our feast. I think it is even better than the canned soup version. It is also very tasty with mushrooms. Add some sliced mushrooms to the bacon fat and cook down for a few minutes before adding the almond milk, if you want.

Serves 8-10

  • 1 lb. fresh green beans, trimmed and cut into 2-2 ½ inch pieces
  • 1 large onion (or 2 medium onions)
  • ½ c. almond flour
  • 4-6 slices bacon
  • 2 c. unsweetened original almond or coconut milk
  • 2 Tbs. arrowroot powder
  • ¼ tsp. nutmeg
  • Salt, to taste
  • Pepper, to taste


  1. Blanch the green beans in boiling salted water until tender. Remove them from the water and place in a bowl filled with ice water to stop the cooking. Alternatively you could drain the pot and run cold water over the beans until they are cool.
  2. Preheat the oven to 475F. Slice the onion and toss with the almond flour and about a teaspoon of salt. Spread in a single layer on a baking sheet and baking until golden brown, tossing every 10 minutes. About 30 minutes total.
  3. Cut the bacon slices into thirds and fry them in the bottom of a saucepan until crisp. Remove the bacon from the saucepan and set it aside to drain.
  4. Add 1 ½ c. of milk to the bacon fat and heat to a simmer. Mix the arrowroot starch with the remaining ½ c. milk and mix until smooth to create a “slurry. Add the slurry to the simmering milk and whisk. Continue to simmer until the sauce is thickened. Add the nutmeg and salt to taste.
  5. Mix the green beans, 1/3 of the onions, and the sauce and scoop into your desired casserole dish. Top with the remaining onions and the bacon. Bake at 350F until hot and bubbly.

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