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Gluten-Free Green Bean Casserole



A favorite at holiday meals is the famous green bean casserole. This casserole presents two major problems for me. One is that it is not gluten-free. Between the mushroom soup thickened with flour and the crunchy onion topping coated with wheat, it is out of the question.


The second problem is that, since most of the ingredients come out of a can, I don’t find it very appealing. I’m not a fan of those overcooked, canned green beans or that super salty not so flavorful canned mushroom soup.


So I have tried to elevate this gluten-free version of the green bean casserole to something I would want to eat. I think this gluten-free mushroom soup will become your favorite. With shiitake mushrooms, parmesan cheese and a little white wine it is a delicious burst of umami. I LOVE it.


This recipe has a few phases. First you’ll make the crispy onions, then the mushroom soup, then cook the green beans (very briefly) and then you’ll assemble. You can make the fried onions and soup a day ahead and assemble it the next day. Also, this can easily be made dairy-free with butter, milk and parmesan cheese substitutes.


This recipe serves about 6.


Ingredients

12 ounces fresh green beans

gluten-free cream of mushroom soup

1 cup fried onions, crushed gluten-free pretzels


Pre-heat the oven to 350°.


Blanch the Green Beans:

Rinse, remove the stems and cut them into 1″ slices.


Put a large pot of water on the stove to boil. Add about 1 Tbsp kosher salt for each quart (4 cups) of water. Cover the pot. When it starts to boil, turn the heat down a bit but keep it covered. We’re not cooking the green beans yet . . .


Make the Cream of Mushroom soup. Here is my recipe


  1. Now add the green beans to the boiling water and cook for 4 minutes. Drain well and add them to the soup.

  2. I did mine in individual sized ramekins. You can use a regular baking dish also. Spoon the soup-bean mixture into the baking dishes and top with some fried shallot rings. Here is my recipe for gluten-free fried onions.

  3. Bake for 10 minutes for small ramekins or 15-20 minutes for a large dish.


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