Normally I am super into Thanksgiving. It’s usually one of my favorite holidays of the whole year. This year I am a Thanksgiving Grinch. I just cannot get into it. I blame christmas, which I am a normal Grinch about. Christmas needs to stop encroaching on other perfectly good holidays… That being said Thanksgiving still has to be dealt with.
When I was much younger and naive and still excited over Thanksgiving, about two weeks ago, I tested out a few potential recipes. This green been casserole was an instant winner. It is a relatively easy recipe. The most time consuming part is coating and cooking the onions, but they are well worth the effort. I would highly recommend making some extra onions while you are at it. A number of mine managed to disappear before I assembled the dish. They are quite tasty and very snackable.
Gluten-Free Green Bean Casserole
- Olive oil nonstick cooking spray
- 1 large (12-ounce) onion, cut into 1/2-inch-thick slices and separated into rings
- 5 Tablespoon all-purpose flour (I used Better Batter.)
- Salt and pepper
- 1 1/2 pounds green beans, trimmed
- 1 Tablespoon butter
- 1 large shallot, finely chopped
- 1 container (10-ounce) sliced cremini or white mushrooms
- 1 cup reduced-sodium vegetable broth
- 1/2 cup milk
- Preheat oven to 425 degrees. Line large cookie sheet with foil; spray with nonstick spray.
- In bowl, toss onion with 2 tablespoons flour and 1/8 teaspoon salt. Spread onion in single layer on prepared foil; spray onion with nonstick spray. Bake 14 minutes; toss to rearrange, then spray again. Bake 15 minutes or until crisp.
- Meanwhile, in 5-quart saucepot, heat 3 quarts water to boiling on high. Add beans and cook, uncovered, 5 minutes or until tender-crisp. Drain beans in colander; rinse under cold water. Drain.
- In 4-quart saucepan, melt margarine on medium. Add shallot; cook 2 minutes, stirring. Add mushrooms; cook 7 to 8 minutes or until tender, stirring often. Stir in 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 3 tablespoons flour; cook 1 minute. Add broth and milk; heat to boiling on high, stirring. Reduce heat to low; cook 2 minutes. Add beans.
- Transfer mixture to 2-quart baking dish; bake 15 minutes. Stir mixture; top with onion. Bake 5 minutes or until sauce is bubbly.
