Gluten-Free Homemade Green Bean Casserole (Martha Stewart recipe, modified)
Well the holidays are here and things like green bean casserole (with its gluten-filled cream of mushroom soup and crunchy onions) are off limits because—oh wait! This delicious recipe is gluten-free! Yes, it is time consuming, but it’s delicious! I made everything the night ahead and just had to bake it the next day. I took the dish to a potluck last week and it was a hit with everyone :)
Ingredients:
6 TBSP unsalted butter
1 medium onion, diced
1 red bell pepper, chopped
1 lb fresh or button mushrooms, stems trimmed, quartered
2 tsp salt
1/2 tsp ground pepepr
1 1/2 lbs fresh green beans, trimmed and cut into 2-inch pieces
1/8 cup cornstarch*
1/4 tsp xanthan gum*
2 TBSP GF All purpose flour (Bob’s Red Mill)**
2 cups milk
1 pinch cayenne pepper
1 pinch nutmeg
1 cup grated parmesan cheese
1/4 cup GF bread crumbs (I chopped up a piece of Udi’s gluten-free white bread)
1/4 cup canola oil
4 shallots, cut crosswise into 1/4 inch rings
*The cornstarch is my substitute for a 1/4 cup of flour, and the xanthan gum helps thicken the sauce.
**I just subbed this for 2 TBSP of regular flour that is used to coat the onion rings. Bob’s Red Mill GF flour works really well!
Directions:
-Skillet: Heat 2 TBSP butter. Saute onion 4 minutes, then add red pepper and mushrooms. Saute 8 more minutes and add half the salt and pepper. Set aside to cool.
-Boil water in large saucepan. Cook green beans 4-5 minutes. Then, plunge beans into prepared ice bath (a bowl with ice cubes and water) to stop the beans from cooking. Drain beans and add to mushroom mixture.
-Melt 4 TBSP butter in a small saucepan. Mix cornstarch with 1/2 cup of milk, then add to saucepan. Whisk 2 minutes. Add the remaining 1 1/2 cups of milk, whisk for a minute, then add the xantham gum and whisk 2 more minutes. Add remaining salt/pepper, cayenne pepper, and nutmeg. Stir to combine, remove from heat, and cool at room temp. Pour over bean mixture, toss to combine. (See photo.)
-Butter a 9x13 glass baking pan. Spread 1/2 bean mixture, then add 1/2 the parmesan cheese, spread remaining bean mixture, and sprinkle with remaining parmesan cheese and the bread crumbs. Cover with foil and refrigerate until 30 minutes before serving.
-Onions: Heat canola oil in skillet on medium-high heat. Toss shallot rings with GF flour. Fry shallots in batches, turning frequently, until golden brown. Drain on paper towels. Store in airtight container until ready to serve.
-To bake casserole: Cover with tin foil and bake at 350 degrees for 25-30 minutes (or until hot and bubbly). Uncover, add onion rings, broil for 30 seconds. Serve.
Enjoy!
