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Homemade Green Bean Casserole
Course:
Side Dish
Servings:
6
servings
Author:
Eating Gluten and Dairy Free
Ingredients
1
tablespoon
grapeseed oil
vegetable or olive works too
1
tablespoon
dairy free butter
1
small
onion, finely chopped
2
garlic cloves, minced
8
oz
mushrooms, cleaned, stems removed, and finely chopped
Baby Bella or White
1
tablespoon
gluten free soy sauce
Coconut Aminos works as a soy free substitute
2
tablespoon
cornstarch or arrowroot powder
½
c
vegetable or chicken stock
½
c
dairy free half and half, almond milk also works
see suggestion in post
¼
teaspoon
salt
¼
teaspoon
ground pepper
2
14.5 oz cans
canned green beans, drained
or lightly steam 1.5-2 pounds of fresh green beans
1½
c
gluten free French fried onions, more if desired
see link in post
optional: 2 slices of crispy bacon, chopped
Instructions
Preheat the oven to 350°F.
Over the stovetop in a medium saucepan, heat the olive oil and dairy free butter.
Then add in the onion and garlic; sauté until onion is translucent.
Next add in sliced mushrooms and cook 5-7 minutes, stirring often.
Mix in the gluten free soy sauce.
In a small bowl whisk the half and half, chicken stock, salt, pepper, and cornstarch. Add to the mushroom mixture.
Cook over medium heat, occasionally stirring while mixture thickens, 10 to 15 minutes.
Add in drained green beans, bacon and mix gently to coat.
Evenly spread into a 2 quart baking dish.
Continue towards baking or place saran wrap on top and place in the refrigerator overnight.
Sprinkle French fried onions evenly over the top of the green bean mixture and bake for 10-12 minutes.
Remove from the oven and allow the dish to set for 10 minutes before serving.
Store leftovers covered and in the refrigerator.
Notes
You can substitute 1.5- 2 lbs fresh green beans, washed and ends trimmed for two 14.5 oz cans of green beans.