Gluten-Free Green Bean Casserole

Ingredients

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• 1 lb fresh green beans, trimmed
• 1 tbsp olive oil
• 8 oz cremini mushrooms, thinly sliced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp gluten-free all-purpose flour blend Shop
• 1.5 cups unsweetened almond milk (or other plant-based milk) Shop
• 0.5 cup gluten-free vegetable broth Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.25 cup gluten-free fried onions (for topping)

Instructions

1. 1 Preheat your oven to 375°F (190°C) and blanch the fresh green beans. Bring a pot of salted water to a rolling boil, add the trimmed green beans, and cook for about 3-4 minutes until they turn bright green and are slightly tender-crisp. Immediately drain them and plunge into an ice bath to stop the cooking process, then drain thoroughly again.
2. 2 While the green beans are cooling, prepare the creamy mushroom sauce. Heat the olive oil in a large oven-safe skillet over medium heat until shimmering. Add the thinly sliced cremini mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 5-7 minutes. Add the finely chopped yellow onion and cook until softened and translucent, about 3-4 minutes, then stir in the minced garlic and cook for another minute until fragrant.
3. 3 Sprinkle the gluten-free all-purpose flour blend over the mushroom and onion mixture and stir well to coat everything. Cook for about 1-2 minutes, stirring constantly, to cook out the raw flour taste. Gradually whisk in the unsweetened almond milk and vegetable broth, ensuring no lumps form, until you have a smooth, thickened sauce. Bring the sauce to a gentle simmer and cook for about 2-3 minutes, stirring, until it reaches a thick, creamy consistency.
4. 4 Season the mushroom sauce with salt and black pepper to taste. Gently fold the blanched and drained green beans into the sauce, ensuring they are evenly coated. Spread the mixture evenly in the skillet or transfer to a greased 8x8 inch baking dish if your skillet is not oven-safe.
5. 5 Top the green bean casserole evenly with the gluten-free fried onions. Place the dish in the preheated oven and bake for about 15-20 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy. Let it rest for a few minutes before serving hot.

Nutrition (per serving)

Tips & Notes

• After blanching, cool the green beans in ice water and dry them well. Wet beans thin the mushroom sauce.
• Cook the mushrooms until their liquid evaporates and they brown before adding the flour blend. It gives the sauce more depth.
• Store-bought fried onions are usually coated in flour, so use only ones labeled gluten-free. Cover them with foil if they brown too fast.

Common questions