Thanksgiving Green Bean Casserole

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Recipe: Thanksgiving Green Bean Casserole

Makes : 6 to 8 servings | Salads/Sides Print
Between the cream of mushroom soup and the canned fried onions, classic versions of the "green bean casserole" leave much to be desired if you're gluten free. Mine incorporates a homemade "cream of" soup using fresh sautéed mushrooms, chicken broth, milk and cornstarch. Top the casserole with either fried shallots or crunchy rice cereal for a modernized side dish.

Ingredients

  • 3 tablespoons unsalted butter
  • 3/4 pound button mushrooms, chopped
  • 1 teaspoon salt (divided)
  • 1 cup gluten-free chicken or turkey broth
  • 1/2 cup whole milk
  • 2 tablespoons cornstarch
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups cooked green beans (thawed frozen beans are fine; pat dry if wet)
  • Fried Shallot Topping:
  • 6 tablespoons olive oil
  • 2 shallots, peeled and sliced into thin rings
  • 1/4 cup white rice flour

Instructions

  • Preheat the oven to 350°. Oil an 11 by 7-inch baking dish. Melt the butter in a large frying pan over moderately high heat. Add the mushrooms and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the mushrooms are golden brown, 7 to 10 minutes. (The mushrooms will release a lot of liquid before reabsorbing it and browning; be patient.)
  • While the mushrooms are cooking, stir together the broth (use cold or room temperature broth to keep the lumps away), milk, and cornstarch until no lumps remain. Once the mushrooms are golden, lower the heat to medium and stir in the garlic. Whisk in the broth mixture and the remaining 1/2 teaspoon salt and the pepper. Simmer until the sauce thickens, about 2 minutes. Add the green beans to the sauce and stir to coat. Transfer the beans to the prepared baking dish. (Note: you can refrigerate the casserole, covered, for up to a day. Bring to room temperature before proceeding.) Bake the casserole, uncovered, for 15 minutes.
  • Meanwhile, make the fried shallot (or crunchy rice cereal-see variation) topping. Heat the olive oil in a small saucepan over moderately high heat. Toss the shallots with the rice flour. Discard any excess flour. Add the shallots to the pan, in batches if necessary, and cook until browned, about 5 minutes per batch. Remove with a slotted spoon and drain the shallots on paper towels. Toss with a pinch of salt. (Note: you can fry the shallots a day ahead. Keep them in a small bowl at room temperature.)
  • After the casserole has baked for 15 minutes, remove it from the oven and scatter the fried shallots over the top. Return the baking dish to the oven and cook until the sauce is bubbling, 5 to 10 minutes longer. Serve hot.
  • Variation: Instead of the fried shallots, top the casserole with a rice cereal topping. In a small bowl, stir together 1/2 cup crushed rice cereal crumbs (such as Erewhon or gf Rice Krispies), 1/2 teaspoon paprika, 1 teaspoon olive oil and a pinch of salt. Substitute the rice topping for the shallots.

5 Comments

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  1. Sounds yummy, Laura. Simple too. I love the idea of a fried shallot topping–so much better than the onions from a can. ;) Happy Thanksgiving!

  2. I made this recipe last week for my family on Thanksgiving and they LOVED it. Seriously the entire dish was devoured in 20 minutes. Such a great recipe, Laura. Simple and easy to make!
    Hope you are well; miss you tons and love you!
    Sending you hugs from NYC.
    xoxo

  3. Becky says:

    I must thank you. This recipe is absolutely amazing. You must put a great deal more work into it, compared to the standard simple recipe of canned soup, beans, and French’s fried onions, BUT it is so worth it! So, so, so worth it. No one knows it’s gluten free. They simply think it is an extremely fancy version of that old green bean casserole, and they LOVE it. I’ve made it the past two Thanksgivings, and I’m making it again tomorrow for a Christmas celebration.
    One thing I would suggest is to add more cornstarch or xantham gum to the mushroom soup for extra thickening, as it is a bit too soupy otherwise.

  4. Cindi Johnson says:

    Last year I used Alton Brown’s recipe for green bean casserole but had to wing it with the gluten free substitutions. It turned out very tasty but didn’t look as nice as I would like – lol probably because I had no clue what I was doing! Thank you so much for doing the experimenting for me! Now on to the cornbread stuffingyou mentioned.

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