Easy Gluten Free Green Bean Casserole

My Easy Gluten Free Green Bean Casserole is the absolute best. It tastes just like the classic, and you would have no idea it’s gluten free unless someone told you so. Plus, this recipe is mostly home-made except for the fried onions. A delicious and easy home-made mushroom sauce makes this amazingly tasty.

GLUTEN FREE FRIED ONION OPTIONS

It’s well known that the best part of this easy gluten free green bean casserole is the crispy and crunchy fried onions. There is no reason to hold back due to a gluten allergy.

Whole Foods and Stop Shop both carry amazing gluten free crispy onions. I love the Whole Foods one so much I stock up for the entire year. Yes, they’re that good.

Of course, you could always make your own, but I like having easy shortcuts that help me stay motivated to cook, especially if it’s for special occasions, or just having a big family gathering.

WHY GREEN BEAN CASSEROLE IS A CLASSIC THIS TIME OF YEAR?

This classic dish is creamy, and has has just the right amount of sauciness. My green bean casserole is loaded with crispy onions on top. I just love the crunch way too much.

Some other great recipes include my Fast and Easy Home-Made Cranberry Sauce, My Gluten Free Stuffing and my Home-made Mashed Potatoes are just to name a few.

MAKE SURE YOUR CRISPY ONONS SAY GLUTEN FREE ON THE CONTAINER

Nature’s Promise Organic Gluten Free Crispy Fried Onions are certified gluten free. Whole Foods Organic Gluten Free Crispy Onions salted pieces are considered gluten free, but are produced in a facility that processes wheat. Sprouts Farmer’s Market also carries gluten free French Fried Onions and it is guaranteed and certified gluten free.

EASY OPTIONS

If you’re intimidated by the length and number of steps, do not fret. You can always use canned green beans or canned gluten free cream of mushroom soup if you felt you needed to. The cooking time would need to modified and I wouldn’t bake it at 400 degrees. I would probably bake at 350 degrees.

Even if you just decide that you’re using fresh green beans, you are definitely giving this classic casserole a serious upgrade.

HOW TO STORE THIS CASSEROLE?

• To store- Refrigerate and cover with saran wrap and foil for up to 4 days in the fridge.
• To reheat the casserole: warm in the oven at 350 for at least 30 minutes but it can definitely take longer when cold. You can always reheat in the microwave, but I find that it comes out mushy and doesn’t taste as well.

CAN YOU FREEZE GREEN BEAN CASSEROLE?

I do not recommend freezing this as it has cream, and it would also make the green beans soggy.

WHY USING FRESH GREEN BEANS IS BEST?

Fresh green beans give this recipe the most wonderful crunch and flavor. Another added benefit is that they don’t get soggy like canned green beans. Once you try this semi from scratch recipe, you will be making this every year for your family and friends.

You can cut these green beans in half or keep them whole. Just make sure you cut the ends off. For the brightest flavor and crisp texture, I blanche the green beans in salted water for about 5 minutes, then shock them in an ice bath to stop the cooking process.

PUTTING IT ALL TOGETHER-

Honestly, assembling this casserole couldn’t be easier. Just combine the green beans, mushroom sauce and the fried onions together in a bowl and stir evenly to combine. Transfer mixture to an oven safe dish and bake until tender which normally takes about 20-30 minutes or until its hot and bubbly.

CAN I MAKE THIS CASSEROLE AHEAD OF TIME?

While you can make this ahead of time, this tastes best the day it’s made. But, if you do need to streamline your prep for the holidays, you totally can. The mushroom sauce can be made up to two days in advance. Store in an air tight container.

You can also blanche the green beans up to 2 days before and keep in an airtight container. On the day you’re ready to bake, combine all the ingredients and put into the oven and bake until its bubbly and hot. Because this casserole is cold, it can take longer to warm through in the oven. Make sure you cover well with foil.

TOOLS YOU MAY NEED

For starters, having a good quality oven safe casserole dish is always a good investment. Oven safe casserole dishes can be used over and over, and last a very long time if well cared for. I like this one. I’ve had it for at least a decade, and it still looks brand new.

I believe that investing in high quality cookware is a must. I would rather have less pieces that were built to last and made well. For me, I primarily cook and bake with cast iron these days. There are two cast iron pans I love. The first is this one. The second cast iron pan I recommend that is slightly larger is this one.

Scanpan also makes amazing non-stick cookware. This is the only brand of non-stick I use in my home. Why scan pan? I can say that I looked into this brand for a while. I kept telling myself that these pans cannot be worth the price, but they really are so worth the cost. Scan pans are oven and broiler safe for up to 500 degrees.

The coating on scanpans are PFOA and PFOS free. Scanpan was the first manufacturer of cookware to introduce an environmentally friendly product. The pans are made in Denmark, and have a lifetime warranty. If you have an electric range, the CTX line is the only type that is recommended for a glass surface.

INGREDIENTS NEEDED FOR MY EASY GLUTEN FREE GREEN BEAN CASSEROLE-

• 2 Pound Fresh Green Beans
• 1 Cup Low Sodium Chicken Stock
• 4 Tbsp Cornstarch
• 2- 8 Ounce Containers of Baby Bella Mushrooms
• 2 Tsp Garlic
• 4 Tbsp Unsalted Butter
• 1 1/4 Cup Heavy Whipping Cream or Heavy Cream
• 4 Sprigs of Fresh Thyme
• Salt and Pepper to Taste
• 1- 6 Ounce Container GF Fried Onions

INSTRUCTIONS HOW TO MAKE MY EASY GLUTEN FREE GREEN BEAN CASSEROLE

• Preheat oven to 400 degrees F.
• Take 4 cups of water to a large pot and bring to a boil.
• Take the green beans and remove the ends and either leave whole or cut in half. The choice is totally yours. I’ve made it both ways. It’s just a matter of preference.
• Once the water is boiling, salt well, and add the green beans and let it boil for about 4-5 minutes. Remove from the heat and put into an ice bath to stop the cooking process. You still want the green beans to have crunch and be slightly soft but not soggy. After all, they are going to finish cooking in the oven.
• Set the green beans aside in a bowl.
• To make the home made mushroom sauce, slice the two packages of Bella mushrooms and set aside.
• Using a cast iron skillet or a non stick pan, add 4 tablespoons of butter and let it heat up on medium heat. Add the mushrooms and season well with salt. Stir often for about 10 minutes or until the mushrooms are nice and soft.
• Add 1 cup of the low sodium chicken stock and add 4 tablespoons of cornstarch to the stock and whisk to fully combine. Add this to the mushroom mixture on the stove. Stir.
• Add the fresh thyme.
• Turn your burner to medium low heat and add the 1 1/4 cup of heavy whipping cream to the mushrooms. Keep stirring frequently until it has thickened. Stirring frequently helps avoid lumps.
• Once the mixture is nice and thick turn the stove burner off.
• Take the mushroom soup and add it to the green beans. Toss well to coat. Add half the container of the gluten free fried onions.
• Using an oven safe dish, make sure you use non stick cooking spray so the green beans do not stick.
• Add the green beans to the oven safe dish. Add the remaining fried onions to the top of the casserole. Cover with foil.
• Bake in the oven at 400 degrees for 20-30 minutes. You want the green beans to have a slight crunch but be soft and edible. For the last 3-5 minutes remove the foil so the fried onions can brown slightly. Make sure to watch them closely so they don’t brown too much.

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Oven Safe Dish

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