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All the classic flavor you love, simply made gluten-free! Our gluten-free green bean casserole recipe is made with an easy homemade sauce you'll LOVE. It's the perfect Thanksgiving side dish to try!

Gluten-Free Green Bean Casserole

All the classic flavor you love, simply made gluten-free! Our gluten-free green bean casserole recipe is made with an easy homemade sauce you'll LOVE. It's the perfect Thanksgiving side dish to try this year!
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
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Servings: 12 people

Ingredients

  • 2 pounds Frozen Cut Green Beans
  • 4 Tablespoons Butter
  • 8-12 oz. Mushrooms Thinly Sliced
  • 1 clove Garlic Minced
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 3 Tablespoons Gluten-Free Measure-For-Measure Flour
  • 1 1/4 cup Chicken Bone Broth
  • 1 cup Heavy Cream
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 6 oz. Gluten-Free Crispy Fried Onions

Instructions

  • Preheat & Prep. To start, preheat the oven to 375 degrees F. Set out a glass or ceramic 9x13 casserole dish.
  • Start The Green Beans. Bring a large saucepan of water to a boil, then add green beans and cook 5-7 min or until tender with just a tiny bite left. While the beans cook, prepare an ice bath by filling a large bowl of water with ice and cold water. When the beans are finished cooking, drain them, then quickly add to the ice bath while you finish the mushroom sauce. This will stop the cooking process and help preserve their vibrant color.
  • Start The Mushroom Sauce. In a large skillet, melt butter over medium heat. Add the mushrooms and cook 8-10 min, or until golden brown and tender.
  • Build Flavor. Add minced garlic, salt, pepper, and gluten-free flour and cook 1-2 minutes until fragrant.
  • Thicken & Finish The Sauce. Pour chicken broth and gluten-free tamari into the skillet and stir, making sure to scrape up any browned bits from the bottom of the pan. Cook 3-5 minutes over medium heat until thickened. Turn off the heat and stir in cream and parmesan cheese. Stir until cheese is melted and the sauce is evenly blended.
  • Combine. Remove the green beans from the ice bath and drain well. In a large bowl (or your skillet if you have room!), combine mushroom sauce and green beans and stir to coat evenly.
  • Layer. Pour green bean mixture into your prepared pan and smooth into an even layer. Sprinkle the stop of the casserole with crispy onions.
  • Cover + Bake. Tightly cover the pan with aluminum foil and bake 20-25 minutes, or until the sauce is bubbling around the edges of the pan. Remove the foil then bake and additional 5 minutes to toast the onions. Serve warm and store leftovers in an airtight container in the fridge 3-4 days.

Notes

  • Can I Use Canned Green Beans? You can, though the casserole will have a softer texture and slightly duller color than if you're using frozen or fresh beans. One (15 oz) can of green beans is equal to about 1/2 pound of fresh green beans, so you'll need about 4 cans of green beans to replace 2 pounds of fresh or frozen green beans. Make sure to drain them very well, so they don't water down the casserole!

Make Ahead Tips: 

  • Prep The Casserole Base. Cook the green beans, make the mushroom sauce, coat the beans in sauce, and spread the green bean mixture out into the baking dish as directed.
  • WAIT To Add The Onions. The trick is NOT adding the crispy onions until right before baking. Cover the casserole (without the onions!) and chill overnight, as needed.
  • Pull It Out & Bake When You're Ready. Remove the casserole from the fridge 20-30 minutes before baking then top with onions and cover with foil to bake, as directed.

    Video

    Course: Side Dish
    Cuisine: American

    Nutrition facts are an estimate only and will vary based on brands and amounts used.

    Find it Online:

    https://www.onelovelylife.com/gluten-free-green-bean-casserole/