Green beans and Portabella mushrooms are smothered in a homemade creamy white sauce and topped with crunchy fried onions to create the best green bean casserole. This Gluten Free Green Bean Casserole recipe (made from scratch) is a delicious twist on our favorite Thanksgiving side dish. With a few added ingredients and some fresh substitutions (we skip the canned cream of mushroom soup), the true potential of green bean casserole is revealed.
Gluten free topping options
The original recipe uses French’s Crispy Fried Onions and frankly, some things are too good to change. Portabella and Green Bean Casserole is packed with homemade, fresh ingredients and combined with prepared crispy onions. The flavor is perfection. To make this recipe gluten-free you can use gluten-free fried onions found in some grocery stores (I can always find them at Whole Foods during the holidays).
If you can’t find gluten free fried onions, you could make a homemade gluten-free breadcrumb mixture by mixing 3/4 cup store-bought gluten-free bread crumbs and 1/4 cup grated parmesan. You’ll sprinkle the bread crumb mixture onto the casserole in place of the fried onions during the last 10 minutes of baking time.
Another gluten free option is crispy quinoa. Cook about one cup of quinoa according to the directions on the package. Allow the quinoa to cool completely. Spread the cooked and cooled quinoa on a baking sheet lined with parchment paper and mix it with about two tablespoons of oil. Add salt to taste. Bake the quinoa at 375 degrees for 25 minutes or until crispy, stirring it every 10 minutes or so.
Add a little sherry wine to your gluten free green bean casserole
When I cook with mushrooms, I always look for the opportunity to add a little sherry cooking wine because it’s a flavor combination that I can’t get enough of. So naturally I had to give it a try in this gluten free green bean casserole recipe. What do you know? Another winner! You can find sherry cooking wine in almost all grocery stores, but this one is my favorite. Kedem Gourmet Cooking Wine has a delicious sherry flavor with no artificial flavors, no gluten and no added sugar. If you don’t have sherry on hand, just skip it.
What’s on the menu?
Interested in my other Thanksgiving recipes? You got it! Here’s what’s on the menu…
Gluten Free Green Bean Casserole
Ingredients
This recipe makes about 6 servings
- 1 lb Thawed frozen green beans I like to pop the bag in the fridge overnight. Once thawed, press gently with a paper towel or kitchen towel to remove excess moisture. To use fresh green beans, see the notes section below.
- 8 tbsp butter 2 tablespoons to sauté the mushrooms and onion and 3 tablespoons to create the sauce.
- 8 oz baby bella sliced mushrooms Sliced white mushrooms will also work.
- ½ onion finely chopped
- 2 tablespoons 1-to-1 gluten free flour Bob's Red Mill and King Arthur Baking are my favorites.
- 1 ½ cups chicken broth
- ¼ teaspoon garlic powder
- 1 ½ cups half and half or whole milk
- ¼ cup white wine or sherry wine optional
- Salt and black pepper to taste
- 6 slices Swiss cheese
- 1 cup French's Crispy Fried Onions To make this recipe gluten-free you can use gluten-free fried onions found in some grocery stores. Or you could make a homemade gluten free breadcrumb mixture or use crispy quinoa. Directions can be found in the notes section.
Instructions
- Preheat the oven to 375 degrees.
- Lightly spray a casserole dish with cooking spray. Arrange the thawed green beans at the bottom of the baking dish.
- Sauté the onion in 5 tablespoons of butter for about 5 minutes on medium heat. Add the mushrooms and sauté for another 3 minutes.
- Remove the mushrooms and onion from the pan and pour them evenly over the green beans.
- Cover the green beans and mushrooms with the cheese slices.
- Add 3 additional tablespoons of butter to the same pan on medium heat. Once the butter is melted, add 2 tablespoons of flour to the butter and stir with a whisk to combine. Cook for about 2-3 minutes while stirring constantly.
- Add the chicken broth and garlic powder and mix thoroughly with a whisk for about 2-3 minutes.
- Add the half and half slowly (I typically add 1/4 cup every 30 seconds) and continue to whisk.
- Add the sherry cooking wine and continue to whisk until the sauce starts to thicken.
- Taste the sauce and add salt and black pepper if needed. I don't include a specific amount because it will vary depending on the amount of salt in the broth.
- Spread the mixture on top of the green beans and mushrooms and the cheese slices and bake for 35 minutes, uncovered.
- Remove the casserole from the oven and add the fried onions to the top of the casserole and bake for another 10 minutes. Watch the casserole carefully to ensure the topping does not burn.
Leave a Reply