Green bean casserole is one of my favorite holiday meals. I haven’t made it with a can of cream of mushroom soup in a long time but this year I came up with my favorite version. My homemade gluten free green bean mushroom casserole has so much more flavor than its processed food counterpart.
Ingredients:
- 1/3 cup and 1/2 cup Gluten Free Flour ( I used Bob’s Red Mill 1:1 Baking Flour)
- Your choice of light flavored oil. (I used a Sunflower and Coconut Oil blend)
- 5 large shallots thinly sliced
- 2.5 lbs. fresh green beans
- 1/2 pound of bacon
- 1 lb crimini mushrooms cleaned and sliced
- black pepper
- 2 cloves fresh garlic
- 4 tbsp butter
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 2 cups chicken stock
- 1/2 cup cream
- reserved shallot oil
Directions:
Preheat about 3/4 inch of oil in a skillet over medium heat and boil a pot of enough water to cover green beans.
Peel and thinly slice shallots. I used a mandoline to make it a little easier. Toss the sliced onion rings in the 1/3 cup GF flour. Toss well in order to coat. Place shallot rings in hot oil and lightly stir in order to make sure they are submerged in oil. Remove shallots from oil when light brown. You don’t want to overcook them since they will cook some more on top of the casserole. Reserve 2 tablespoons of shallot oil.
Rinse green beans, remove ends and cut in halves or thirds to make about bite size pieces. Add green beans to boiling water. Boil 2 to 3 minutes until al dente. You want them to remain slightly firm since they will cook more in the oven.
Chop bacon and fry until brown. Remove bacon and place on paper towels. Let cool enough to remove all but about 2 tbsp. of bacon grease.
Add mushrooms to bacon grease. Season with a few grinds of black pepper, add fresh minced garlic. Cook for about 5 minutes.
Push mushrooms to the side of pan and melt butter on the other side, add 2 tablespoons of reserved shallot oil. Slowly add the 1/2 cup of gluten free flour to the butter/oil and whisk. If dry add a little more butter until all flour is incorporated.
Whisk in 1/2 cup of cream and 2 cups of chicken stock. Leave thyme and rosemary sprigs whole and add to mixture. Let cook on medium low for approx. 6 minutes.
Pre heat oven to 375 degrees. Place green beans in casserole dish and pour mushroom mixture over removing the thyme and rosemary sprigs. Stir until all green beans are covered in sauce. Sprinkle fried shallots on top of green beans.
Bake for about 15-20 minutes or until sauce is bubbling.
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