Paleo Green Bean Casserole with Turkey

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Paleo Green Bean Casserole with Turkey

Erin
The Cook
8 Servings
11 Ingredients
15 Comments

Paleo Green Bean Casserole is the perfect way to use up your leftover turkey.

8 Servings
11 Ingredients
15 Comments

Ingredients

  • 1 cup dice Parsnip
  • 10 cups Green Beans
  • 2 tablespoons Ghee
  • 3 tablespoons mince Garlic, Cloves
  • 1 ½ cups slice Onion
  • ¼ cups dice Shallot
  • 2 ¼ cups slice Mushrooms, Crimini
  • 3 teaspoons Salt
  • 2 teaspoons Black Pepper
  • 1 ½ cups Chicken Broth/Stock
  • 1 cup cook and dice Turkey, Whole

Containers

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a saucepan over medium heat, add parsnips and cover with water. Bring to a boil.
  2. Let parsnips simmer for 20 minutes until tender.
  3. In a separate saucepan over medium heat, add green beans and cover with water. Bring to a boil.
  4. Let green beans simmer for 20 minutes until tender.
  5. Drain green beans and parsnips and set aside
  6. Heat ghee in a skillet on low heat and add garlic, onions, shallot, mushrooms, salt and pepper. Cook until onions begin to caramelize and mushrooms brown.
  7. Place parsnips, half of the sauteed mushroom mixture and chicken stock into blender. Blend until smooth
  8. Pour green beans and chopped turkey over top of remaining mushroom and onion mixture, pour parsnip puree over the top and mix.
  9. Divide green bean mixture into indicated number of baking pans.
  10. Cover tightly with foil, label and freeze.

Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 375F for 40 minutes or until bubbling.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
1 cup
Amount Per Serving
Calories
207
Total Fat
9g
Saturated Fat
3g
Cholesterol
37mg
Sodium
992mg
Potassium
676mg
Total Carbohydrates
20g
Fiber
5g
Sugar
8g
Protein
15g
WW+ Points
5
WW SmartPoints
4
Zone Blocks
2 Protein 3 Fat 2 Carbs

15 Comments

Join the discussion
    1. Hi GloriaMarie, for 8 servings you will actually want to use two 8×8 pans or a 9×13. Sorry for the confusion- I will update the post.

    1. 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.”

  1. 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?

    1. 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.

  2. This looks so good, and I love that it’s not cream of in a can based. 🙂 Question, though – if I can’t find parsnips, is there a good sub for it? I wondered about carrots but thought they might be too sweet? Potatoes, maybe, or turnips? Celery root? Just trying to think of other root vegetables but don’t really know enough about taste to determine which would be a better fit for this dish. Thanks! 🙂

    1. p.s. What is that yummy stuff on top that looks a lot like French fried onions? I don’t see anything in directions for that, so maybe it’s just stuff in the recipe floating to the top?

      1. Hi, Christie. I would say turnips or celery root would be your best bet for a parsnip substitute. If you have a hard time finding those as well you could give the carrots or potatoes a try. Also, the yummy stuff you see on top are some of the slices of caramelized onion. Happy cooking!

  3. I may be a little dense when it comes to freezer cooking: When I cook this after it’s been frozen do I need to thaw it in the fridge first or do I put it the oven frozen for the 40 minutes?

    1. Hi Danielle! Great question. For any recipe that isn’t an InstantPot recipe, we follow food safety guidelines and say to thaw in the refrigerator first.

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