dishes have to be made from scratch, like this green bean casserole. It can be very hard to find all of its ingredients gluten-free, so I have been making it from scratch for years.

Whether you are gluten-free or just want to make this delicious holiday side from scratch, this should most definitely be on your holiday table.

Key Ingredients & Substitutions:

  • Green Beans – You can also use hericot verts here for a fancier feel. I would use fresh, not canned for better quality.
  • Butter – You can also use olive oil instead.
  • Onion – I wouldn’t omit unless you dont mind losing the crispy toppings!
  • Gluten Free 1-1 Flour – As long as you pick a GF 1-1 blend, you will be good. I used Bob’s Redmil here.
  • Mushrooms – Any mushrooms work here! I used baby bella and thinly sliced.
  • Chicken Stock – Any stock will work here or just use all half and half.
  • Half and Half – You can also use heavy cream here or coconut cream for a dairy free version.
  • SERVINGS:  6-8
  • PREP TIME: 20 Mins
  • ACTIVE TIME: 40 Mins
  • TOTAL TIME: 1 Hr


Perfect for Thanksgivinng!

Ingredients:

  • 1/2 onion, julienned
  • 2 tbsp plus 1/4 cup gluten free 1-1 flour
  • 3 cups avocado oil
  • 2 lbs green beans, ends trimmed
  • Salt and pepper to taste
  • 1/4 cup butter
  • 8 oz mushrooms, sliced
  • 1/2 onion, diced
  • 6 garlic cloves, minced
  • 1 cup chicken stock
  • 1 cup half and half

Preparation:

STEP 1.


Preheat the oven to 400*F.

STEP 2.


Make the fried onion toppings. Coat the julienned onions in 2 tbsp of gluten free flour. Bring a small pot of avocado oil up to 350*F. Work in batches, add a handful of onions at a time and fry 2-3 minutes until golden brown, then remove and drain in a paper towel. Do this with all of the onions and set aside.

STEP 3.


Blanch the green beans. In a pot add water and bring up to a boil. Season with salt. Work in batches, add the green beans 1-2 handfuls at a time and boil for 1-3 minutes until they are fork tender but still al dente. Transfer to an ice bath and shock until chilled so they don’t over cook. Do this with all of the green beans and then drain and dry with towels. Set aside.

STEP 4.


Make the sauce. In a pot over medium heat add the butter and melt. Once bubbling, add the mushrooms and sauté for 3 minutes. Stir in the onions and sauté until cooked through, salting as you go. Once cooked through, stir in the garlic and sauté another two minutes.

STEP 5.


Sprinkle in the flour to coat the vegetables. Once coated, whisk in the broth and half and half. Bring it up to a simmer and season with salt and pepper to taste. Simmer for 10 minutes to thicken. Add more liquid if it is too thick. Turn off the heat.

STEP 6.


Coat the green beans In the sauce and place in an oven safe dish. Top with the fried onions and bake for 15 minutes to thicken and combine. Serve and enjoy!

Print Friendly, PDF & Email Print Recipe