With crispy fried onions and spicy bites of chorizo, this creamy and savory Chorizo and Green Bean Casserole is destined to become a Thanksgiving favorite. It delivers rich, comforting flavors while remaining adaptable — swap ghee for butter and it becomes grain-free, Paleo and Whole30-compliant.
What You Need for Chorizo and Green Bean Casserole
- Chorizo: Pre-cooked chorizo works well and saves time. If you prefer raw chorizo, remove the casings and crumble it into the pan, cooking until browned and slightly crispy. Andouille sausage is a good alternative.
- Green Beans: Fresh or frozen green beans can be used. Trim and cut longer beans in half for easier eating. For a brighter color and tender texture, blanch the beans briefly in boiling water, then shock in an ice bath.
- Mushrooms: Skip canned soup and make a quick mushroom cream sauce. Cremini mushrooms give great depth, but you can use any variety you enjoy.
- Cassava Flour: Cassava flour thickens the sauce while keeping the dish gluten-free and Paleo. You’ll also use it to coat the onions for frying so they stay crisp and compliant with grain-free diets.
- Bone Broth: A high-quality beef bone broth adds depth to the sauce. Use your preferred natural broth to build rich, savory flavor without relying on processed soups.
- Full-Fat Coconut Milk: Use full-fat coconut milk but reduce it in the pan so it melds with the other flavors rather than standing out. If your coconut milk is very thick, you can thin it slightly with water while cooking.
- Dijon Mustard: A spoonful of Dijon helps balance and mask any subtle coconut notes while adding brightness and body to the sauce.
- Leeks and Shallots: A combination of leeks and shallots builds a gentle, savory base and adds texture to the casserole.
- Garlic: Use as much as you love — garlic deepens the savory profile and pairs beautifully with mushrooms and chorizo.
- Spices: Small amounts of onion powder and garlic powder give the mushroom cream a gentle lift without overpowering the dish.
- Crispy Fried Onions: The finishing crunch is essential. Toss sliced onions in cassava flour and shallow fry until golden to keep them gluten-free and crisp.
Chorizo and Green Bean Casserole – Gluten-Free, Paleo
With crispy fried onions and spicy bits of chorizo, this creamy, savory casserole is a Thanksgiving-ready side that’s easy to adapt for special diets.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 6
Ingredients
For the Crispy Onions
- 1 large yellow onion, thinly sliced into half moons
- ½ cup cassava flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ cup extra-virgin olive oil (or avocado oil)
- Kosher salt, to taste
For the Green Bean Casserole
- 20 ounces green beans, trimmed and cut in half
- 1 tablespoon extra-virgin olive oil
- 2 pre-cooked chorizo sausages, diced (or raw, casings removed)
- 8 ounces cremini mushrooms, thinly sliced
- 1 tablespoon grass-fed butter (or ghee)
- 2 shallots, thinly sliced
- 1 large leek, thinly sliced (green top removed)
- Kosher salt, to taste
- 3 cloves garlic, finely chopped
- 1 tablespoon cassava flour
- 1 cup full-fat coconut milk
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 17 ounces beef bone broth
- Freshly cracked black pepper, to taste
Instructions
For the Crispy Onions
- In a large bowl, toss the sliced onion with ½ cup cassava flour, 1 teaspoon onion powder, and 1 teaspoon garlic powder until evenly coated.
- Heat the olive oil in a frying pan over medium heat until shimmering. Working in batches, shake off excess flour from the onions and fry until golden and crispy, about 6–8 minutes, turning occasionally. Drain on paper towels and season with a pinch of salt. Set aside.
For the Green Bean Casserole
- Preheat the oven to 350°F (175°C).
- Bring a large pot of water to a boil. Add the green beans and cook until slightly tender and bright green, about 3 minutes. Transfer to an ice bath for 5 minutes, then drain and set aside.
- Heat a large oven-safe skillet over medium heat and add 1 tablespoon oil. Cook the chorizo, stirring occasionally, until browned and slightly crispy, about 8 minutes. Remove the chorizo with a slotted spoon and reserve the rendered fat in the pan.
- Add the mushrooms to the pan and cook undisturbed until golden on the bottom, about 5 minutes. Stir and cook 2 more minutes until slightly softened. Add butter (or ghee), then stir in the shallots and leeks with a pinch of salt. Cook until soft and golden, about 8 minutes.
- Add the garlic and cook 1 minute. Sprinkle in 1 tablespoon cassava flour and stir for 1 minute to remove raw flour taste. Pour in the coconut milk and simmer, stirring, until reduced by about half, around 3 minutes. Stir in Dijon mustard, thyme, ½ teaspoon onion powder, and ½ teaspoon garlic powder and cook 1 more minute.
- Pour in the beef bone broth and scrape any browned bits from the bottom of the pan. Simmer until the broth has reduced by half, about 6 minutes. Season with salt and freshly cracked black pepper to taste.
- Toss the blanched green beans into the sauce to coat. Transfer the skillet to the preheated oven and bake uncovered until the green beans are tender, about 25 minutes.
- Remove from the oven, sprinkle the cooked chorizo over the top, then finish with the crispy fried onions. Return to the oven for 5 minutes to warm the toppings. Let the casserole rest for 10 minutes before serving.
Notes
This casserole is easy to customize: use ghee instead of butter for a dairy-free version, substitute andouille for chorizo, or adjust the crisp topping to your preference. The mushroom-coconut base creates a savory, creamy sauce without canned soup, making it a delicious and cleaner alternative for holiday tables.
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