Green Bean Casserole Gluten Free
Make this delicious gluten-free green bean casserole with fresh green beans, cremini mushrooms, and crispy GF fried onions. Perfect holiday side dish ready in 75 minutes.
Equipment
- oven
- large pot
- large skillet or Dutch oven
- whisk
- 9x13-inch baking dish
- knife
- cutting board
- measuring cups
- measuring spoons
- mixing bowl
Ingredients
Casserole Ingredients
- 1 pound fresh green beans, trimmed
- 4 tablespoons unsalted butter
- 8 ounces cremini mushrooms, wiped clean and thinly sliced
- 1/2 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 2 cups low-sodium chicken broth or vegetable broth
- 1 cup whole milk or half-and-half
- 1 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon black pepper, freshly ground, plus more to taste
- 1 Pinch freshly grated nutmeg optional
- 6 ounces gluten-free crispy fried onions, divided
Instructions
- Preheat your oven to 375 degrees Fahrenheit. If using fresh green beans, bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for 3 to 5 minutes, or until they are vibrant green and slightly tender-crisp. Immediately drain the beans and plunge them into an ice bath to stop the cooking, then drain thoroughly again. If using frozen beans, thaw them completely and drain any excess liquid.
- In a large, deep skillet or Dutch oven, melt the 4 tablespoons of unsalted butter over medium heat. Add the thinly sliced cremini mushrooms and sauté for 5 to 7 minutes, stirring occasionally, until they release their moisture and are deeply browned and tender. Stir in the finely chopped yellow onion and minced garlic, continuing to cook for another 3 to 4 minutes until the onion has softened and become translucent, and the garlic is fragrant.
- Sprinkle the 1/4 cup of gluten-free all-purpose flour blend over the sautéed mushroom mixture. Stir continuously for 1 to 2 minutes, cooking the flour to create a light golden roux. This step helps to cook out the raw flour taste and will thicken your sauce beautifully.
- Gradually whisk in the 2 cups of low-sodium chicken broth, followed by the 1 cup of whole milk. Continue whisking constantly as you bring the sauce to a gentle simmer. Let the sauce cook for 3 to 5 minutes, stirring occasionally, until it has visibly thickened to a creamy consistency that coats the back of a spoon. Season the sauce with 1 teaspoon of fine sea salt, 1/4 teaspoon of freshly ground black pepper, and an optional pinch of freshly grated nutmeg. Taste and adjust seasonings as needed.
- Remove the skillet from the heat. Gently fold the blanched and drained green beans into the creamy mushroom sauce, ensuring all the beans are evenly coated.
- Pour the green bean and sauce mixture into a 9x13-inch baking dish. Spread it evenly across the bottom of the dish. Sprinkle half of the gluten-free crispy fried onions evenly over the top of the casserole.
- Transfer the baking dish to the preheated oven and bake for 25 to 30 minutes, or until the casserole is bubbling around the edges and the sauce is hot throughout.
- Remove the casserole from the oven. Carefully sprinkle the remaining half of the gluten-free crispy fried onions over the top. Return to the oven for an additional 5 to 7 minutes, or until the onions are golden brown and crisp. Let the casserole rest for 5 minutes before serving warm.
Notes
Let the casserole rest for 5 minutes before serving for easier portioning.