If you are anything like me, you grew up having Green Bean Casserole without fail every Thanksgiving. Not only did you have Green Bean Casserole, but you had the version with the condensed cream of mushroom soup, and those horrid French Fried Onions. As an adult I never once made Green Bean Casserole with the canned soup, but I do believe I have been guilty of using those cursed canned fried onions. Now that I am gluten free I have come up with a much healthier version of Green Bean Casserole Gluten Free. So, do not fear you can indeed have this childhood classic in a much healthier and gluten free version.
- 1 pound fresh organic green beans, rinsed, trimmed and halved
- 1 quart homemade chicken stock + 1 cup (preferably homemade)
- 2 tablespoons cultured butter
- 12 ounces mushrooms, chopped
- 2 cloves garlic, minced
- Sea salt and fresh black pepper to taste
- Nutmeg, freshly grated
- 1 tablespoon arrowroot
- 1 cup cream, preferably raw (not homogenized or ultra-pasteurized)
- Onion Topping:
- 2 medium onions, thinly sliced, use a mandoline if you have one to ensure thin, even slices
- ⅓ cup of arrowroot or tapioca flour, plus more as needed
- Sea salt and pepper to taste
- Bring the quart of chicken stock to a boil.
- Add green beans and cook until tender 10 minutes.
- Melt butter in a cast iron skillet over medium low heat.
- Add the mushrooms, season with salt and pepper, and cook until tender and they begin to give off some of their liquid, about 8-10 minutes.
- Add garlic and nutmeg and cook for a few more minutes.
- Sprinkle the arrowroot over the mixture and stir to combine, cook one more minute.
- Add 1 cup of chicken stock and bring to a simmer for 1 minute, stirring well.
- Add cream and cook until mixture thickens about 6-8 minutes.
- Remove from heat and stir in the green beans and ¼ of the onion topping.
- Top with remaining onion topping, place in a 400 degree oven and bake until bubbly about 15 minutes.
- You can make this in advance and refrigerate for up to 2 days.
- Bring to room temperature before baking, add the onion topping right before placing in the oven. Bake for 20-30 minutes.
- For the Onion Topping:
- Preheat the oven to 350 degrees.
- Combine the onions, arrowroot, salt and pepper in a bowl and toss well. Add more arrowroot as needed, if the onions are not covered (though too much arrowroot can cause the onions to kind of 'gum' together).
- Butter 2 baking sheets or line it with parchment paper and spread onions evenly over the pan being careful not to overlap too much.
- Place the pans in the middle 2 racks of the oven and bake until golden brown approximately 20 minutes.
- Toss the onions 2 to 3 times during cooking.
- Be careful not to burn. It is better to under cook a bit, since they will crisp up some more when you bake the casserole.
- These will not all be evenly crispy like the canned variety - just FYI.
- *Additionally, these can be made in a dehydrator if you have one. (The onion topping can be made in advance - however you may want to re-crisp them a bit before topping the casserole, by toasting them on 350 for a few minutes.)
- **Try adding some crumbled bacon on top or mix into the casserole for an added flavor punch!
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