For most of us, Mom's Green Bean Casserole is an essential item on the Thanksgiving dinner menu. Chances are if you have dietary allergies or food sensitivities you have probably had to skip this dish for years. SO sad!
Well we have great news for you because we have perfected the classic green bean casserole recipe for you and your guests will NEVER guess it is gluten-free! And for our vegan or non-dairy friends, this recipe is easily made without any dairy or animal products.
We are so happy to be taking this classic dish to new levels including being gluten-free! Plus we have added a gourmet twist with the addition of shiitaki and oyster mushrooms. Yum!
So let's get started:
Snacktivist gluten-free
"Scratch" Green bean casserole with fried sweet onions
Begin by making the fried sweet onions
Combine in a medium bowl:
1/2 cup Snacktivist multigrain all-purpose flour
1/2 tsp garlic powder
1/4 tsp sea salt
1/4 tsp black pepper
Mix well
- Now slice a medium sweet onion into thin, ribbon-like slices and coat them with the flour.
- In a medium frying pan, cover the bottom with cooking oil to 1/2 inch depth, heat to med-high.
- Cook the onions in the oil 3/4 cup at a time so that they can spread out in the oil and brown evenly.
- As they begin to brown, pull from oil and drain on a paper towel to remove excess oil.
- Save the leftover seasoned flour for the casserole.
Now it is time to prepare the mushrooms & other casserole fillings!
- Slice all the mushrooms, bacon, shallot, and garlic.
- In medium frying pan, heat 2 TBSP of butter or oil and begin to saute the mushrooms.
- After 5 minutes, add the garlic and shallot stirring frequently.
- When the shallots begin to have golden edges, add the bacon and thyme.
- After 1 minute of cooking, transfer to a bowl.
Making the cream sauce
- Using the same frying pan, melt the remaining 4 TBSP of butter or oil.
- Add the seasoned flour that remained from the fried onions and combine well using a whisk (approx 1/3 cup flour)
- Cook on low-medium heat until the "roux" begins to thicken and brown.
- Slowly 1 1/2 cup broth while whisking
- After the roux has dissolved into the broth, add the worcestershire sauce.
- Add 1 1/2 cup half and half and stir well.
- Add in mushroom, shallot, bacon.
- Add it the green beans.
- Pour into baking dish and bake in preheated 375F oven.
*NOTE: Dairy free/Vegan version include:
Use butter substitute or oil in place of Dairy butter.
For half & half replacement combine: 1/2 cup unsweetened, non-dairy coffee creamer, 1/4 cup vegan mayo or vegan sour cream and 1 cup of cooked cauliflower puree for the cream sauce base.
Use 2 TBSP of Tamari in place of the Worcestershire.
Add 2 TBSP nutritional yeast, and a pinch of smoked sea salt for flavor.
Final step, baking
- After the 15 minutes of bake time, pull out your casserole and place those gorgeous, golden fried onions on top.
- Return to the oven for another 15 minutes of bake time at 375F or until you see the cream sauce bubbling and onions begin to be a rich, golden brown.
- Remove from the oven and allow the casserole to set for 15 minutes before digging in.
- If you are preparing this the day ahead, reduce baking time after adding the onions to 7 minutes. Allow to completely cool before covering.
- When going to reheat, place in a 350F oven for 15 minutes with foil cover in place.
- Remove foil and bake another 15 minutes before serving.
