Gluten & Corn Free Holiday: Green Bean Casserole

After a few years of being gluten and corn free, we have finally been able to make an entire gluten free Thanksgiving meal. Today I am going to share with you our green bean casserole recipe.

One of the things we struggle with is that when you have store bought gluten free items, often times, they add a corn product in place of the gluten. This makes it very difficult for us to have anything that isn't prepared at home. The bright side of this is that we have found and come up with some wonderful recipes where nobody would even know it was gluten free.

Casserole Ingredients:

2 T Olive Oil
1 sm onion
8 oz white button mushrooms (chopped small)
2 cloves garlic
2 T gluten free flour (I used Pamela's all purpose gluten free flour)
2 T butter
2 c milk
1/4 t salt
1 bag frozen french cut green beans
1/2 cup fresh grated Romano cheese (divided)

Fried Onion Ingredients:

1/4 c gluten free flour mix
1/4 c milk
1 large onion cut into thin strips
1/8 t salt
about 1/2 c grapeseed oil

First make the casserole:

1. In a large sauce pan sauté the onions and garlic in the olive oil.

2. Add the mushrooms when the onions are almost translucent, sauté until mushrooms are tender.

3. Remove onions and mushrooms from the pan. Turn the burner to low and make a roux with 2 T butter and gluten free flour. Melt the butter and add the flour. stir till mixed completely, but don't let it burn. Next add the milk SLOWLY. Simmer until thick and bubbly.

4. Add back the onions and mushrooms. Also add the salt.

5. Add the green beans and 1/2 the parmesan and stir.

6. Transfer all of this to a square casserole dish and bake at 350 for 30 mins.

Now make the fried onions.

1. Cut the onions into very thin strips. I used a small onion and it wasn't enough, so use 2 small or 1 large onion. Meanwhile heat the grapeseed oil.

2. Soak the onions in the milk then shake them in a bag with your gluten free flour and salt.

3. Test the oil first to see if it is hot enough with one onion. If it is hot enough the onion will sizzle when dropped in. Use tongs to drop them in the oil covering the bottom of the pan. Take them out when they are crisp and golden brown.

4. When the casserole is done, top with the remaining Romano and the french fried onions and bake for another 10 mins.

I hope you enjoy your Gluten Free Thanksgiving as much as us! Please let us know what you think.

Kristen and Premier IFM