- 1 can (14.5 oz) Green beansFrench cut or whichever you like best
- 4 oz MushroomsFresh
- 1 large Yellow OnionThinly sliced; divided in half
- 3 Tbs Oil
- 5 Tbs Corn Starch
- 1 ½ cup MilkWhole
- ½ cup Cheddar CheeseShredded
- ½ tsp Black PepperFreshly Ground
- 1 tsp Kosher Salt
I lOVE me some Green Bean Casserole!
This gluten-free version of a classical Green Bean Casserole always finds its proud spot on my holiday menu. We love it, it is simply good! I personally like it made with the fresh french-type green beans. Haricot Verts, if you will. In the absence of those, I enjoy the canned Italian-cut green beans (the stubby whole ones). My husband loves canned French-cut green beans in his casserole! I once made it with the Italian-cut ones. What do you think happened next? I had to hear that “it would taste so much better if they were French-cut”!
And this is how the wars get started, folks!
All I know is that France and Italy are pretty darn close to each other in a place called Europe! As a compromise and for the sake of peace, I would say that in our family we enjoy the European-cut green beans (that are grown in United States of America!) So peace and friendship for all!
All I am trying to say is that whatever kind of green beans you prefer, it is totally on you!
Now the thing that I will not compromise on is having sautéed fresh onions and mushrooms in my recipe! I do believe it tastes so much better without any commercially produced Cream of Mushroom Soup! Same goes for the canned Fried Onions. You have to try my recipe in order to believe me! Yes, this gluten-free green bean casserole is very good!
As for making it gluten-free, trust me, they will not notice any difference! I am talking about your friends and family who cannot live without gluten in their lives! Well, maybe you will get more compliments because they notice how more delicate-tasting this casserole is. Creamy and dreamy!
Heat the oven up to 400F. In a medium skillet, saute sliced mushrooms and sliced ½ large onion in 1 Tbs oil over the medium heat until the onions are nicely brown, for 4-5 minutes. Stir while cooking. Add the green beans, mix well and let cook for another minute.
Transfer the green bean mixture to a baking pan. Add the shredded Cheddar to the mixture and stir it well. Spread the mixture evenly in the baking pan.
Place 3 Tbs corn starch in a small mixing bowl, add 1 ¼ cup milk and whisk until well-combined. Add salt and black pepper, mix it and pour over the green bean mixture. Place the baking dish in the oven and bake for 15 minutes.
In a small mixing bowl, mix ½ sliced onions and ¼ cup milk. Pour 2 Tbs corn starch in a ziplock bag. Place the drained sliced onions in the ziplock bag and shake it so that the onion is covered with the corn starch. Heat 2 Tbs oil in a skillet over medium high. Fry the onions until they start turning crispy, for 4-5 minutes. Stir the onions every minute or so. While protecting your face from the heat, place the fried onions on top of the casserole. Return the casserole into the oven, bake until bubbly. Broil the casserole top over 400F for the last five minutes of cooking.