Green Bean Casserole is a Midwest Thanksgiving classic that appears at most Thanksgiving dinners. However, most green bean casseroles aren’t gluten-free, but this recipe creates an easy solution. This recipe puts a healthy twist on a Thanksgiving classic that your gluten-free relatives will love.
Ingredients
- 1 ½ lbs. of fresh green beans
- Onion topping ingredients
- 1 large yellow or red onion
- Olive oil
- ½ cup gluten free panko breadcrumbs
- ¼ parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 4 teaspoons butter
- 8 ounces baby Bella mushrooms
- 4-5 cloves of garlic
- 2 tablespoons of gluten free four
- 1 ¾ cup original unsweetened almond milk
- ¼ shredded sharp cheddar
- 1/3 cup shredded Parmesan cheese
- Gound pepper
- ¼ teaspoon salt
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper and grease with olive oil. Then grease a 9×13 baking dish with olive oil. Set both aside.
- Fill a large saucepan with water and bring to a boil. Add in green beans and cook for 5 minutes. Drain beans and place in prepared baking dish.
- While you wait for the beans to cook, start the onion topping.
- Place sliced onions in a large bowl and coat with olive oil. Add in breadcrumbs, garlic powder, salt and parmesan cheese. Toss to combine.
- Place onions onto prepared baking sheet and bake for 10-15 minutes or until breadcrumbs are crisp and golden.
- Heat a pan over medium heat and melt 2 tbsp. of butter. Add mushrooms and sauté for 5 min.
- Add garlic and the remaining butter, and sauté for 1-2 more minutes, stirring occasionally.
- Slowly whisk in flour and almond milk. Increase heat to medium high and allow mixture to thicken. Once thickened, reduce heat to low and add in all cheese. Stir well.
- Remove from heat and add salt and pepper to taste.
- Mix ¼ cup of crispy topping into sauce.
- Pour mushroom sauce over green beans and top with remaining crispy topping.
- Bake for 25-30 min or until the top is golden brown.
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