• Katherine Arthurs

Homemade Green Bean Casserole

1. You can make Green Bean Casserole HOMEMADE

2. I don't like the word CASSEROLE.

Now, that we have that all out of the way - let's make this. This recipe is gluten free, dairy free (it does have butter - but can be replaced with coconut oil) and doesn't take a lot of time at all. I love this version because the beans are crunchy and bright green, the mushrooms and coconut milk sauce is SO good. It's a great twist on the classic canned version - you will never used canned cream of mushroom soup again.

There are several different combinations for this recipe...

-Green Beans with mushroom sauce

-Green Beans with mushrooms and toasted onion topping

-Green Beans with mushrooms and garlic panko topping

Homemade Green Bean Casserole

3 tablespoons butter

16 oz. of Cremini Mushrooms, sliced

4 large shallots, finely chopped

3 garlic cloves, finely chopped

1/2 teaspoon each salt & pepper

1/2 teaspoon nutmeg (optional)

1 teaspoon dried thyme

2 heaping tablespoons tapioca/arrowroot or gluten free flour blend

1 can full fat coconut milk

1 1/2 cups chicken bone broth

3-4 large handfuls Green beans, trimmed

Preheat oven to 375 degrees.

Using a cast iron pan or heavy saute pan, melt the butter over medium heat. Add mushrooms and shallots to pan and cook until softened and mushrooms are brown on the edges. Reduce the heat to low and add the garlic, salt, pepper, nutmeg (if using) and thyme. Stir to combine and cook for 1 minutes. Add tapioca/arrowroot or flour blend. Combine so that everything is coated with the flour. Add coconut milk and bone broth. Stir constantly and keep the heat on low for 4 minutes. Turn the heat off and let sit while you prep the beans.

Blanch the green beans - in a medium to large pot boil water, add the green beans (either all at once or in batches) and blanch for 2-3 minutes. Remove with tongs and place in ice bath. Stir around in the ice water for 30-60 seconds. Remove to a casserole pan or cast iron pan.

Pour the mushroom sauce on top and mix together so that the beans are coated with the sauce. Cover pan with foil or an oven safe top. Add to the oven and cook for 15 minutes. Remove foil/top and add onions, panko bread crumbs or nothing. Cook for an additional 5-10 minutes.

Enjoy hot!

To Make Onion Topping:

2 medium onions, thinly sliced

1/4 gluten free flour

2 tablespoons gluten free panko

1 teaspoon salt

cooking spray

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan in the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside.

To Make Garlic Panko Topping:

Mix 1 cup of panko and 1 teaspoon garlic powder together.