Serves 6
60 min
Gluten-Free Green Bean Casserole
Recipe GLPRae5eb7ede738df
A comforting vegetarian casserole featuring tender green beans in a creamy mushroom sauce, topped with crispy fried onions made with cornstarch and rice flour for a gluten-free alternative to traditional green bean casserole. This dish is naturally egg-free and pairs wonderfully as a side or main course.
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Ingredients
3 tablespoons White rice flour
5 tablespoons Cornstarch, divided
1 Medium onion, sliced into thin strips
Vegetable oil for frying
Salt, to taste
3 tablespoons Olive oil, divided
1 Small onion, finely diced
8 ounces White button mushrooms, finely chopped
1 Garlic clove, minced
2 cups Milk
16 ounces Frozen French-cut green beans, thawed and drained
⅛ teaspoon Ground thyme
Black pepper, to taste
¼ cup Grated Parmesan cheese, divided
Directions
Prepare the fried onions: In a small bowl, whisk together 3 tablespoons cornstarch and 3 tablespoons white rice flour until combined. Coat the sliced onion strips evenly with the flour mixture, shaking off excess.
Heat vegetable oil in a deep skillet or deep fryer to 350°F (175°C). Carefully add the coated onion strips in batches, frying until golden brown and crispy, about 2–3 minutes per batch. Remove with a slotted spoon and place on paper towels. Season lightly with salt while still warm. Set aside.
Preheat your oven to 350°F (175°C).
Prepare the casserole base: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 3–4 minutes.
Add the chopped mushrooms to the skillet and continue cooking, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 5–7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
In a small bowl, whisk together 2 tablespoons cornstarch with 1/2 cup of the milk until smooth with no lumps. Pour this slurry into the skillet with the mushrooms.
Gradually pour in the remaining 1.5 cups milk, stirring constantly to create a smooth, creamy sauce. Continue cooking and stirring until the sauce thickens, about 3–5 minutes.
Remove the skillet from heat and stir in the thyme. Season with salt and black pepper to taste. Fold in 2 tablespoons of the grated Parmesan cheese.
Add the thawed green beans to the creamy mushroom sauce and gently fold until evenly coated.
Transfer the green bean mixture to a 9x13-inch (23x33 cm) baking dish. Drizzle with the remaining 1 tablespoon olive oil and sprinkle the remaining 2 tablespoons Parmesan cheese over the top.
Bake uncovered in the preheated 350°F (175°C) oven for 20–25 minutes, until the casserole is heated through and the top is lightly golden.
Remove from the oven and top with the crispy fried onions just before serving. Serve warm.
