Paleo Cast Iron Skillet Green Bean Casserole

Paleo Cast Iron Skillet Green Bean Casserole

Shivangi Rao
Course Appetizers, Entrees, Vegetarian Dishes


  • 12 oz trimmed green beans
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp olive oil
  • 3 cups homemade Creamy Mushroom Soup
  • 1 yellow onion
  • 1 tbsp arrowroot flour
  • 1 tbsp garlic ghee or oil of choice


  • Prepare creamy mushroom soup and set aside.
  • Preheat oven to 375 degrees F.
  • On a lined baking sheet, place trimmed, washed, and dried green beans.
  • Drizzle olive oil, salt, and pepper on green beans and toss until coated evenly.
  • Place in the oven for 25-30 minutes or until cooked through and slightly browned.
  • Meanwhile, slice one yellow onion lengthwise finely.
  • Place 1 tbsp garlic ghee on a cast-iron skillet on medium-high heat.
  • Add sliced yellow onions, paprika, arrowroot flour, and a pinch of salt to cast iron skillet.
  • Saute on medium-high for several minutes. Onions should be dark brown/caramelized and should be crispy from the arrowroot flour when they are done.
  • Remove onions on a plate. Set aside.
  • Remove green beans from the oven.
  • Pour 3 cups of creamy mushroom soup into cast iron skillet
  • Dump green beans from the baking sheet into cast iron skillet.
  • Make sure they’re coated well with the soup.
  • Place in oven again for 15 minutes at 375 degrees F until bubbly and hot.
  • Remove skillet from the oven. Top with pan-fried onions.
  • Serve warm and enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!

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