Creamy, sweet and savory at the same time, this Gluten Free Green Bean Casserole will be the star of your Thanksgiving meal!
For the Onions:
- 3 tablespoons tapioca starch or potato starch
- 3 tablespoons white rice flour
- 4-6 shallots, sliced
- ½ to ¾ cup canola oil
- Sea salt, for sprinkling
For the Green Beans:
- 1 pound fresh green beans rinsed, trimmed and halved
- 2 tablespoons plant-based butter, olive oil or avocado oil
- 1 onion, diced
- 4 cloves garlic, minced
- 12 ounces baby bella or cremini mushrooms, finely sliced
- 1/4 cup dry white wine or dry red wine
- 2 tablespoons gluten free flour
- 1 1/2 cups no chicken chicken broth or vegetable stock
- 1/2 cup oat milk or other plant-based milk
- 1 teaspoon salt
- 1/2 teaspoon black cracked pepper to taste
Prepare the Onions:
- In a medium bowl toss together the tapioca starch, white rice flour and sliced shallots. Use your fingers to shingle the shallots so that the tapioca/rice flour coats each ring.
- Heat ½” canola oil in a medium pot. Drop one slice of onion in and if the oil sizzles, you’re ready to fry! Carefully, add enough sliced shallots to the hot oil until there’s an even layer, not to overcrowd the pan. Fry until golden brown and crisp. Remove cooked onions using a slotted spoon and place onto a paper-towel lined plate.
- Repeat the cooking process with remaining raw shallots until all are fried. Sprinkle with a generous pinch of salt after cooking. Set aside for later.
Prepare the Carresole:
- Bring a large pot of water to a boil with a generous amount of salt. Once water boils, carefully drop in green beans and cook for 5 minutes.
- Transfer blanched green beans to a bowl filled with cold water & ice. Allow to cool.
- Preheat the oven to 350°F and grease a casserole dish (or 9”x13” pan) with cooking spray. Set aside.
- Meanwhile, heat butter and onion in a large skillet over medium heat. Cook onions for 5 minutes or until translucent.
- Mix in the garlic and cook another 1-2 minutes until fragrant.
- Add the sliced mushrooms to the pan and mix to combine. Cook for 5-7 minutes until softened, over medium heat. Mix in the flour until it is no longer visible.
- Mix in wine and bring to a simmer until mostly evaporated.
- Next, add the broth and plant-based milk, along with salt & pepper. Bring to a simmer and cook for about 5-8 minutes, stirring frequently until thickened.
- Taste the mushroom mixture and add more salt or pepper as needed.
- Add the blanched green beans to the creamy mushroom mixture and until fully coated.
- Transfer the green bean mixture to the prepared baking dish and bake for about 25 minutes.
- Sprinkle the casserole with fried shallots and bake for an additional 5 minutes.
- Allow to cool 10 minutes before digging in. Enjoy!
- You can use store-bought fried onions instead of the homemade version, just be careful to buy a gluten free version if you need.
- Feel free to buy the cheapest of wines for this recipe because when using wine in cooking, it's ok if it's lesser quality.
- If making this casserole ahead of time, don't add the shallots right away. Bake the casserole, allow to cool, cover and refrigerate. Then, before serving, reheat the casserole for 15-20 minutes, then add the crispy fried shallots and bake another 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dishes
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