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Paleo Green Bean Casserole with Turkey

This dish is not only amazing Paleo comfort food, but it is also a great way to use up your leftover Thanksgiving turkey!

Paleo Green Bean Casserole with Turkey


Tricia @


  • 1 cup peeled, chopped parsnips
  • 10 cups trimmed green beans
  • 2 Tablespoons ghee
  • 1.5 cups sliced onion
  • 3 Tablespoons minced garlic
  • 2.25 cups diced crimini mushrooms
  • 2 teaspoons pepper
  • 3 teaspoons salt
  • 0.25 cup sliced shallots
  • 1.5 cups chicken stock (homemade preferred)
  • 1 cup cooked, diced turkey


In a large saucepan over medium heat, add parsnips and cover with water. Bring to a boil. Let parsnips simmer for 20 minutes until tender. In a separate saucepan over medium heat, add water and green beans. Bring to a boil. Let green beans simmer for 20 minutes until tender. Drain green beans and parsnips and set aside. Heat ghee in large skillet on low heat and add onions, garlic, mushrooms, pepper, salt, and shallots.  Cook until onions begin to caramelize and mushrooms brown. Place parsnips, half of mushroom, onion and shallot mixture and stock into blender, blend until smooth. Pour green beans and chopped turkey over top of remaining mushroom and onion mixture, pour parsnip puree over the top and mix. Pour green bean mixture into two 8 x 8 in. pans or a 9×13 pan. Bake at 375 degrees Fahrenheit for 30 minutes until bubbling.

Freezing Directions:

Prepare as directed above, but do not bake. Cool, cover tightly with foil, label and freeze. TO SERVE: Thaw. Bake at 375 for 40 minutes or until bubbling.

Servings: 8

**conversion chart image provided by Erik Spiekermann

10 Responses to “Paleo Green Bean Casserole with Turkey”

  1. Sarah says:

    The ingredient list has parsnips twice. Is that an error?

  2. Alejandra says:

    I’m new to this Paleo menu.what’s Ghee 1&2?

  3. Gloriamarie says:

    All this food really fits into an 8X8 casserole?

  4. Kelly says:

    Where is the chicken stock to be used, I don’t see it in the directions.

    • lisa says:

      Kelly – the stock is to be added to the blender
      “Place parsnips, half of mushroom, onion and shallot mixture and stock into blender, blend until smooth.”

  5. Paula says:

    This looks delicious. I have it in the oven now. I didn’t see references to using ghee twice in the directions-just one reference when starting the mushrooms and onions. I also didn’t see directions for adding the garlic, salt and pepper?

    • Katie says:

      Hi Paula, I’m sorry- the garlic, salt and pepper goes in the mushrooms and onions. I’ve updated the post for you. And ghee should only be used once so I’ve updated that as well.

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