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The iconic green bean casserole holds a special place on the festive table. For those navigating a gluten-free lifestyle, reimagining this classic dish without sacrificing its comforting essence becomes a culinary adventure. Join us as we share a recipe that brings together crisp green beans, creamy mushroom sauce, and a crunchy topping, proving that a gluten-free Thanksgiving can be just as indulgent and satisfying.
Ingredients
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1 ½ lbs green beans washed, ends snipped, and cut into 1 inch pieces
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2 tbsp unsalted butter
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¼ cup onion minced
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12 oz white mushrooms thinly sliced
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1 tsp salt
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1 tsp black pepper
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1 ½ cups whole milk divided
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1 tbsp Arrowroot Powder
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4 oz. cream cheese, regular
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⅔ cup gluten-free French fried onions
Instructions
- Preheat the oven to 350°F. Butter a 1 1⁄2 quart casserole dish.
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Rinse the green beans and snip off the ends. Place them in a steamer basket over simmering water and steam to the desired doneness or boil in water for several minutes and then put into an ice bath to stop them from cooking.
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Melt the butter in a skillet over medium heat and add the onions and mushrooms. Season with salt and pepper. Saute until the onions are translucent and the mushrooms are browned and tender.
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Add 1 cup milk and cream cheese to the skillet and stir until smooth and heat until bubbling. Whisk in the arrowroot powder into the remaining 1⁄2 cup milk and stir into the creamy mushroom mixture. Bring to a boil and simmer for about 5 minutes until thickened.
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Add the green beans to the pan and stir to coat thoroughly.
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Transfer the green bean mixture to the prepared casserole dish and bake at 350°F for 10-15 minutes until hot and bubbly. Sprinkle the onions on top and bake for another 3-5 minutes until golden brown.
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Waldo Amadeo
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