Gluten-free Green Bean Casserole

FAQs:

Ingredients for Green Bean Casserole:

• Green beans: Use fresh or frozen.
• Dried mushrooms: You'll be using the liquid from reconstituting them in the sauce.
• Cassava flour: It's pretty close to being able to replace wheat flour 1:1.
• Butter: I always buy unsalted.
• Bread crumbs: Use gluten-free or regular if gluten-free is not a concern.
• Parmesan cheese: It adds to the umami flavor of this casserole.

How to Prepare Gluten-free Green Bean Casserole:

• To begin, add three-quarters cup water to a small sauce pan. Add five to six dehydrated shiitake mushrooms, and simmer over medium-low heat for about twenty minutes. I used dehydrated mushrooms because I wanted the flavored liquid to add to the sauce for the casserole. (Mushroom stock has a wonderful umami flavor.)
• While the mushrooms are simmering, trim the green beans into about two-inch pieces, and place in a lightly greased 9x9 casserole dish. Then, finely chop half an onion.
• When the mushrooms are finished, allow them to cool in their liquid slightly. Then place the mushrooms and half a cup of their liquid in a food processor. Pulse until the mushrooms are finely chopped.
• Heat a tablespoon of extra virgin olive oil in a medium sauce pan over medium-high heat. Add the onions, and sauté until tender. Add two teaspoons minced garlic to the onions, and sauté about two more minutes. Next, add the one and a half tablespoons of cassava flour to the onions and stir briefly until a paste forms.
• Turn the heat down to medium, then add the milk slowly, stirring constantly into a sauce.
• Finally, add the salt, pepper, and mushroom puree, stirring well to incorporate all ingredients. The sauce should thicken within about five minutes.
• Pour the mushroom sauce over the green beans, and stir well to combine.
• While the sauce is thickening, add the parmesan cheese, bread crumbs, onion powder, garlic powder, and smoked paprika to a bowl. Melt the three tablespoons butter, and add it to the dry ingredients. Use a fork to whisk together until a crumbly texture is achieved. Sprinkle the crumbs over the top of the green beans.
• Place the casserole in a preheated 350ºF oven, and bake for thirty minutes. Remove from the oven and let stand about five minutes before serving.

Serving Suggestions:

• Try pairing with Stuffed Cornish Game Hens or Smoked Chuck Roast.
• Serve as a side dish with Air Fryer Turkey Breast or Air Fryer Cornish Game Hens.
• If you love the traditional fried onions on your green bean casserole, check out Michelle’s recipe for a gluten-free version at Healthier Steps.
• Some optional add-ins include: chopped bacon, cheddar or gouda cheese, or larger pieces of sautéed mushrooms.

More Holiday Side Dishes:

• Maple Balsamic Brussels Sprouts
• Savory Sweet Potato Mash
• Parnsip Mashed Potatoes
• Mashed Butternut Squash
• Homemade Cranberry Sauce
• Roasted Delicata Squash

Ingredient Substitutions:

• Dehydrated shiitake mushrooms: Any dehydrated mushrooms you like can be used.
• Cassava flour: Try using a gluten-free flour blend, chickpea flour, potato starch, or even cornstarch. You're simply using it to thicken the sauce. You can even use all-purpose flour if gluten-free isn't a concern.
• Make it vegan: Replace the butter with a vegan butter or olive oil; replace the parmesan cheese with nutritional yeast or a vegan parmesan cheese.

Recipe Notes:

• This recipe was first published on November 21, 2017, but was republished with updated photos, ingredients, and notes to make the recipe more user friendly.
• Dried shiitake mushrooms have a more intense flavor, so a little goes a long way.
• While I use cassava flour in this recipe, if you’re not concerned about keeping it gluten-free, you can definitely use all-purpose flour.
• 4C Gluten-free Bread Crumbs are delicious and taste like the real deal.
• I love my Le Creuset casserole dishes. They are so easy to clean up and look pretty on the table.