Green Bean Casserole Made the Gluten Free Way

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Remember that famous green bean casserole made with the canned cream of mushroom soup, and those yummy crunchy onion thing-y’s on top?  It always showed up on Thanksgiving, and maybe some other time of year if you were lucky.  It was always my very favorite way to have green beans when I was a kid, and it continued to be a favorite as the years rolled by.  When gluten became an issue in our family, I thought I would never be able to experience this creamy, mushroom-y, dish again, but with a little tweaking, I figured out how to make this family favorite without gluten, and now it is back in my life again and even better than the original version!

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GREEN BEAN CASSEROLE

ONION TOPPING

  • 1 Large Onion, thinly sliced
  • 1/4 Cup Corn Starch
  • 3 Tablespoons  Plain Gluten Free Bread Crumbs, Panko if available
  • 1 teaspoon Salt

Heat oven to 475.  Place a piece of aluminum foil on a cookie sheet, and spray with nonstick cooking spray.

Combine the corn starch, gluten free bread crumbs, and salt.  Toss the sliced onions in the corn starch mixture until coated.  Evenly spread the coated onions over the foil, and spray the top of the onions with the cooking spray.  Place the cookie sheet in the oven and bake for approximately 30 minutes, tossing the onions every 10 minutes, until the onions are golden brown.

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GREEN BEANS WITH MUSHROOM SAUCE

  • 1 Pound of Fresh Green Beans, rinsed, the ends trimmed, and halved (or if fresh is not available use Frozen Green Beans. Not canned)
  • 2 Tablespoons Butter
  • 12 Ounces Fresh Mushrooms (Baby Bella, or White), roughly chopped
  • 1 teaspoon Salt (Kosher is preferred)
  • 1/2 teaspoon Freshly Ground Pepper
  • 3 Cloves of Garlic (2 if large), minced
  • 1/4 teaspoon Nutmeg
  • 2 Tablespoons + 1 teaspoon Corn Starch
  • 1 Cup Gluten Free Chicken Broth
  • 1 Cup Half & Half

Lower the heat in the oven to 400.  Bring a large pot of salted water to a boil, and cook the fresh green beans for 5 minutes.  Drain the beans and drop into a bowl of ice water to stop cooking process.  Drain again, and set them aside.

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Melt the butter in a large skillet on medium high heat.  Add mushrooms, salt and pepper, and cook stirring occasionally until the mushrooms shrink and give up their liquid, 4 to 5 minutes.  Add the garlic and nutmeg.  Add the gluten free chicken broth, and bring to a boil.  Place 1/2 cup of half & half in a small bowl, and add  2 Tablespoons + 1 teaspoon corn starch, stirring until no lumps remain.  Add remaining 1/2 cup of half & half, and stir to combine.  Slowly add half & half/corn starch mixture to the mushrooms and broth, stirring constantly until mixture is thickened and bubbly.  Continue cooking for 1 more minute.

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Turn heat to low, and add the green beans stirring to coat and distribute the mushroom sauce evenly.  Pour green bean mixture into a casserole dish and top with the baked onions.  Place in the oven, and bake until everything is heated through and bubbly, approximately 15 to 20 minutes.  Serve immediately

Serves:  4 to 6

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Enjoy this delicious favorite green bean dish this holiday season.  Just because you need to eliminate gluten from your diet, doesn’t mean that this perennial favorite can’t still grace your table.  I’m sure you will think this recipe is even better than the one you remember having in years past.

Happy Holidays,

Marcie/Pepperchick

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