Gluten-free Green Bean Casserole
FYI: Some of these links are Amazon affiliate links. What this means is that by buying through these links, Amazon gives me a small commission, paid by third parties, not by you. I only recommend products that I genuinely love. Thank you for supporting my page
This savory homemade gluten-free green bean casserole is going to be your new favorite side dish to bring to Thanksgiving!
Why? You may be wondering? Let me tell you why, friend.
Its super easy to make this classic Thanksgiving dish from scratch with zero canned cream of mushroom soup!
The from scratch gluten free version tastes 1,000 x’s better than the kind with canned green beans and canned cream of mushroom soup.
Canned green beans and canned cream of mushroom soup not only contain BPA’s from the can but you cant even come close to comparison with the flavor of homemade cream of mushroom soup. Its so savory and delightful and very easy to make.
Here’s what you’re going to need.
2 12 ounce bags of organic green beans (snipped ends preferably)
2 packs of mushrooms (I used button white mushrooms) finely diced
3/4 stick of grass-fed butter
3 cloves of garlic, minced
salt, pepper and 1 tsp onion powder
2 tsp nutritional yeast
2 tsp arrowroot powder (to thicken the sauce)
3/4 cups heavy cream
1/2 cup bone or chicken broth
crispy gluten free onions for the top layer
pro tip: I personally feel using real grass fed cream makes this dish even dreamier if you can get your hands on some cream from a local farm nearby! It tastes so much better than the store bought kind!
Instructions:
You’ll never go back to making green bean casserole from a can ever again!
You’ll start by boiling your green beans. Bring a large pot of water to a rolling boil and then add your two large bags of green beans to the pot.
While those are cooking, start on your cream of mushroom “sauce.” Add 3/4 stick of butter to the pan and melt it. Then add in the minced garlic and cook in the butter for 1 minute before adding all the mushrooms to the pan.
Cook the garlic and mushrooms and butter together for about 4 minutes or until the mushrooms begin to soften.
Next, season them with salt, pepper and onion powder to taste.
Next, add in the broth and stir to combine. Cook for 1 minute.
Next add in your nutritional yeast and arrowroot powder to thicken the mushroom sauce. Stir to combine and cook for about 3 minutes before adding in the heavy cream. Stir in the cream and combine well. Season as needed.
After the green beans have boiled about 15 minutes, turn off the heat and cup them up into smaller 1/2 inch pieces with scissors.
Strain the green beans and then add them a large baking pan.
Pour your mushroom sauce over the top of the green beans and stir to combine well.
Add the crispy onions on top and bake at 350 degrees for 15-20 minutes.
I hope you enjoy and Happy Thanksgiving!!