Gluten Free Green Bean Casserole
Green beans and Portabella mushrooms are smothered in homemade creamy white sauce and topped with crunchy fried onions. This Gluten Free Green Bean Casserole recipe is a delicious twist on a classic Thanksgiving side dish.
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.
Notes
Using fresh green beans:
To use fresh green beans, bring a large pot of salted water to a boil. Add the green beans (ends trimmed, cut into 1-inch pieces) and cook, uncovered, about 5 minutes. Drain and immerse in ice water for several minutes to stop the cooking process. Drain again and set aside while you prepare the rest of the ingredients.
Gluten free toppings:
Make a crispy breadcrumb topping by mixing 3/4 cup store-bought, gluten-free bread crumbs and 1/4 cup grated parmesan cheese. Sauté the mixture in two tablespoons of butter. You'll place this mixture onto the top of the casserole during the last 10 minutes of baking.
Another gluten free option is crispy quinoa. Cook about one cup of quinoa according to the directions on the package. Spread the cooked and cooled quinoa on a baking sheet lined with parchment paper and mix it with two tablespoons of olive oil and salt to taste. Bake the quinoa at 375 degrees for 25 minutes or until crispy, stirring it every 10 minutes. Sprinkle the crispy quinoa on top of the casserole once it's cooked.
Tried this recipe?Let us know how it was!