Gluten Free Green Bean Casserole with Crispy Shallots Recipe
It’s that time of year again here in America – time to start thinking about Thanksgiving! I love Thanksgiving – it is by far my favorite holiday. It’s a day that centers around family, friends, and food – how fantastic is that? If you grew up with that iconic green bean casserole on the menu for Thanksgiving, then you know that the ingredients are pretty sketchy, even if you aren’t gluten free. Here is my gluten free green bean casserole with crispy shallots recipe. No, this is not your mama’s green bean casserole – it is so much better. And gluten free, of course!
Gluten Free Green Bean Casserole with Crispy Shallots Recipe
Servings: 8 people
Calories: 323kcal
Ingredients
- Gluten free non-stick cooking spray
- 2 pounds green beans trimmed
- Kosher or fine sea salt
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter divided
- 16 ounces sliced button mushrooms
- 1 medium white or yellow onion diced
- 4 garlic gloves minced
- 4 tablespoons gluten free all-purpose flour blend
- 1 cup gluten free chicken or vegetable stock
- 2 cups half-and-half
- 3 tablespoons San-J Tamari
- ½ teaspoon grated nutmeg
- 2 8-ounce cans diced water chestnuts drained
- Black pepper
- ¼ cup corn starch
- 8 large shallots thinly sliced
- Vegetable oil
Instructions
- Preheat the oven to 375 degrees. Spray a 2 ½ - 3 quart baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Have a large bowl of water and ice ready. Add the green beans to the boiling water and cook for 3 minutes or until bright green and still crisp. Drain and pour the beans immediately into the ice water. Let sit for a minute or two, then drain well.
- Heat the olive oil and 2 tablespoons butter in a large, deep skillet over medium-high heat until the butter melts. Add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Remove the mushrooms from the skillet and add the remaining 4 tablespoons butter. Once the butter melts, add the diced onion and cook, stirring occasionally, until they are soft and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds. Sift in the flour and cook for another minute. Add the stock, half-and-half, and tamari and cook, stirring, until the sauce thickens. Stir in the nutmeg, water chestnuts, reserved mushrooms, and beans. Taste and season with salt and pepper, if desired. Pour the mixture into the prepared baking dish and bake for 30 minutes.
- While the casserole bakes, fry the shallots. Place the cornstarch in a small mixing bowl. Separate the shallots into rings and toss with the cornstarch to coat.
- Line a plate with 2 layers of paper towels and place by the stove. Heat about 1 inch of oil in a large skillet or Dutch oven over high heat until the oil starts to shimmer. Fry the shallots in batches, turning occasionally, until browned. Remove with a slotted spoon, place on the paper towel lined plate, and sprinkle with a little salt. Continue until all the shallots have been fried.
- After the casserole has baked for 30 minutes, top with the fried shallots and cook for another 5 minutes.
Nutrition
Nutrition Facts
Gluten Free Green Bean Casserole with Crispy Shallots Recipe
Amount Per Serving
Calories 323
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g50%
Cholesterol 44mg15%
Sodium 430mg18%
Potassium 714mg20%
Carbohydrates 32g11%
Fiber 6g24%
Sugar 9g10%
Protein 8g16%
Vitamin A 1260IU25%
Vitamin C 19.8mg24%
Calcium 131mg13%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Can you make this recipe ahead of time and then reheat and add the onions?
Hi Michele,
I think that would work just fine. I wouldn’t recommend freezing it, but instead I suggest refrigerating it and then letting it come to room temp while the oven preheats, then popping it in for a little while to heat up and then topping with onions and finishing the recipe. Hope you enjoy it!
Any ideas for subs for the half and half? What about omiting the mushrooms?
Hi Cindy,
You could try a dairy-free milk in place of the half-and-half. Since a lot of dairy-free milks are thinner than half-and-half, I’d suggest using a little bit less to start out and then add the rest if needed. You could omit the mushrooms but I haven’t tried that so I don’t know if it will lack in flavor or substance if you do that – you could add a little more onion to make up for it, if needed.