Gluten Free Green Bean Casserole

This easy, Gluten Free Green Bean Casserole recipe features fresh green beans baked in a creamy, dairy-free mushroom sauce, topped with homemade crispy fried onions. A healthy twist on a classic holiday favorite! Whole30, Gluten Free, Paleo, & Low Carb

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 247kcal

Author Mary Smith

Ingredients

2 lbs green beans ends chopped
8 oz cremini mushrooms chopped
½ large onion diced
3 cloves garlic, minced
1 tbsp ghee use vegan or plant-based butter for dairy free!
1 tbsp sherry omit for Whole30
1 cup chicken broth
1 tsp dried thyme
1 tsp sea salt more to taste
½ cup full fat coconut milk stirred before measuring - it separates in the can
½ cup raw unsalted cashews
1 tbsp fresh squeezed lemon juice
½ cup water

Homemade Fried Onions

1 large onion sliced in half and then cut into 2-3 inch pieces
2 tbsp ghee
2 tbsp avocado oil or coconut oil
2 eggs beaten
2 tbsp tapioca flour
¼ cup coconut flour or fine almond flour
1 tsp garlic powder
½ tsp sea salt
½ tsp paprika

Instructions

Preheat oven to 375. Grease a 9x13 in casserole dish. Fill a large pot with water and bring to a boil. Add the green beans and boil for 5 minutes until crisp tender. Drain and set aside.
Heat up the tbsp of ghee in a large skillet. Add in diced onion, garlic, and mushrooms. Sprinkle with a bit of salt and pepper. Saute and let them cook for 7-8 minutes, stirring occasionally, until the mushrooms have sweat off some of their liquid. Add in the sherry (if using) and use a spoon to scrape the brown bits from the bottom of the pan. Add in the chicken broth, thyme, and sea salt. Bring to a boil, then reduce heat to medium low. Let it simmer while you make the coconut cashew cream.
Combine the coconut milk, cashews, lemon juice, and 1/2 cup of water in a blender. Blend on high for 1 minute until very thick and creamy.
Pour the cream into the pan and stir for 1-2 minutes. It should thicken fairly quickly. Taste it to see if you want to add more salt. You can use the sauce as-is, or use an immersion blender to break down the mushrooms a bit. It is up to you!
Add green beans to the casserole dish and pour the mushroom sauce on top. Stir to combine. Bake for 20 minutes.
Make the fried onions (if not using store-bought): Beat eggs in a shallow dish. Add tapioca flour, coconut (or almond) flour, garlic powder, salt, and paprika to a separate shallow dish and stir to combine. Heat the ghee + cooking oil in a large skillet over medium heat. Dip the onion pieces into the egg, and then into the flour mixture to coat. Fry them for 2-3 minutes each side or until they are browned to your liking. Transfer to a paper towel-lined plate to drain. Work in batches until all onion pieces have been fried.
When the timer goes off, add the fried onions to the top of the casserole (you may have some leftover - but they make a yummy snack!), and cook for an additional 10 minutes. Serve and devour!

Notes

If you're not worried about Whole30, you can save time and use store-bought fried onions. If gluten free, Check Whole Foods for their 365 brand Gluten Free Crispy Onions! Aldi also has a GF version, as well.

Nutrition