Natural Healing Center

Green Bean Casserole

Yield: 8-10


Onion Topping

  • 2-3 medium onions, very thinly sliced
  • 2 eggs
  • 3 Tbsp coconut milk
  • 2-3 Tbsp coconut flour
  • 1/2 cup coconut oil for frying

Homemade Cream of Mushroom Sauce

  • 1/2 cup ghee or olive oil
  • 1/2 cup coconut milk
  • 1/3 of onion mix above
  • 8-10 mushrooms
  • 1/2 tsp garlic powder
  • salt to taste
  • 4-5 egg yolks
  • coconut milk or water to thin


  • 5 cans of cut or French style green beans (may also use 2-3 pounds of fresh or 2-3 bags frozen, just heat first to remove extra liquid

Credit to Wellness Mama


  1. Thinly slice all the onions, separate, and put in medium bowl
  2. Add the two eggs and the coconut cream and mix well until evenly incorporated.
  3. Add coconut flour and mix by hand until evenly coated (note: may use slightly more or less depending on your brand of coconut flour)
  4. Put coconut oil in large skillet and turn on medium-high heat
  5. When hot, add the coated onions and evenly brown, turning occasionally.
  6. When browned, remove from heat and set aside.
  7. In a medium saucepan, add ghee (melt) or olive oil and sauté mushrooms until starting to brown, then add coconut milk.
  8. Whisk in egg yolks and spices and about 1/3 of the onion topping mixture. Continue stirring until the yolks begin to cook and the mixture thickens.
  9. Add extra milk or water if needed to think (only a few tablespoons most likely).
  10. Drain green beans and pour into 9×13 baking dish.
  11. Pour the cream mixture over and mix well until incorporated.
  12. Top with remaining onion mixture and heat at 325 in the oven until topping starts to crisp (but not burn!) and green beans are heated through.