Gluten-Free Green Bean Casserole
Gluten-Free Green Bean Casserole might be just the American recipe you are searching for. This recipe serves 6 and costs $1.21 per serving. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 194 calories, 5g of protein, and 9g of fat per serving. From preparation to the plate, this recipe takes approximately 45 minutes. 23 people were glad they tried this recipe. This recipe from The Happy House Wife requires garlic, avocado oil, paprika, and white wine. It is perfect for Thanksgiving. A couple people really liked this hor d'oeuvre. Overall, this recipe earns a solid spoonacular score of 75%. Gluten-Free Green Bean Casserole, Gluten Free Green Bean Casserole, and Gluten-Free Green Bean Casserole are very similar to this recipe.
Servings: 6
Ingredients:
1 pound green beans trimmed and cut ( - 2 inches)
3 tablespoons ghee allowed butter, or avocado oil
8 ounces mushrooms finely diced
1/2 cup finely diced onion
2 cloves garlic minced
1/2 teaspoon thyme
1/2 teaspoon sea salt
2 1/2 tablespoons rice or coconut flour use slightly less coconut flour
1 cup chicken broth
1/2 cup full fat coconut or nut milk unsweetened (or regular cream)
1/4 cup white wine
Up to 1 tablespoon lemon juice or 3 tablespoons allowed sour cream optional
1 medium size sweet or yellow onion quartered and thinly sliced. I use my food processor
1/2 cup rice flour or 1/4 cup coconut flour + 1/4 cup arrowroot starch
1 teaspoon paprika
1/2 teaspoon garlic powder
2 - 4 tablespoons any milk to get dry mixture just wet like a batter
Equipment:
oven
pot
frying pan
whisk
kitchen timer
bowl
paper towels
Cooking instruction summary:
Instructions Bring a pot of salted water to a boil. Blanch the beans in the boiling water for about 2-3 minutes. They will continue to cook in the oven, so you want them barely cooked and bright green. Drain the beans and immediately rinse under cold water to stop the cooking. Set aside. For the Mushroom Sauce In a large skillet, melt the ghee over medium heat and add the mushrooms and onions. Saute until the onions are soft and the mushrooms are wilted, 5-7 minutes. Stir in the garlic, thyme, and salt and saute for about a minute. Stir in the flour, dispersing evenly. Stir in chicken broth, milk, and white wine, whisking into the vegetables. Bring the mixture to a gentle boil to thicken, and turn off the heat. I like to add a touch of lemon or allowed sour cream for a little tang. Taste and decide for yourself. Stir in the blanched beans and pour into a pan of your choosing. Size is not overly important as you are just heating the mixture through. Place the pan in a 400 degree oven while you make the crispy onions. Set the timer for 30 minutes. For the Crispy Onions Heat a large skillet over medium heat and add your fat for frying. Place the sliced onions and all the dry ingredients into a bowl and stir. Add the milk, a little at a time just until there is no dry flour left, like a batter. When your oil is hot (test a onion and see if it immediately sizzles), add the onions in batches to the skillet. Do not crowd the onions. Flip when golden. Brown up the other side and remove to a paper towel lined plate while you continue with the rest on the onions. Continue to add oil if the pan becomes dry. Top the green beans and continue to bake for the remainder of the 30 minutes. Casserole should be hot and bubbly.
Step by step:
1. Bring a pot of salted water to a boil. Blanch the beans in the boiling water for about 2-3 minutes. They will continue to cook in the oven, so you want them barely cooked and bright green.
2. Drain the beans and immediately rinse under cold water to stop the cooking. Set aside.
3. For the Mushroom Sauce
4. In a large skillet, melt the ghee over medium heat and add the mushrooms and onions.
5. Saute until the onions are soft and the mushrooms are wilted, 5-7 minutes.
6. Stir in the garlic, thyme, and salt and saute for about a minute.
7. Stir in the flour, dispersing evenly. Stir in chicken broth, milk, and white wine, whisking into the vegetables.
8. Bring the mixture to a gentle boil to thicken, and turn off the heat. I like to add a touch of lemon or allowed sour cream for a little tang. Taste and decide for yourself.
9. Stir in the blanched beans and pour into a pan of your choosing. Size is not overly important as you are just heating the mixture through.
10. Place the pan in a 400 degree oven while you make the crispy onions. Set the timer for 30 minutes.
11. For the Crispy Onions
12. Heat a large skillet over medium heat and add your fat for frying.
13. Place the sliced onions and all the dry ingredients into a bowl and stir.
14. Add the milk, a little at a time just until there is no dry flour left, like a batter.
15. When your oil is hot (test a onion and see if it immediately sizzles), add the onions in batches to the skillet. Do not crowd the onions. Flip when golden. Brown up the other side and remove to a paper towel lined plate while you continue with the rest on the onions. Continue to add oil if the pan becomes dry.
16. Top the green beans and continue to bake for the remainder of the 30 minutes. Casserole should be hot and bubbly.
Nutrition Information:
covered percent of daily need
