Gluten-Free Green Bean Casserole

Ingredients

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

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Any plant-based milk works here — oat milk (certified GF) gives the richest mouthfeel; almond milk keeps it lighter.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.