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Classic Gluten-Free Green Bean Casserole Holiday Recipe

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A rich, creamy green bean casserole with homemade mushroom gravy and crispy onion topping, completely gluten-free and perfect for holiday gatherings.

Ingredients

Scale
  • 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup gluten-free all-purpose flour
  • 2 cups whole milk, room temperature
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1/4 teaspoon ground nutmeg
  • 2 large yellow onions, thinly sliced into rings
  • 1 cup buttermilk
  • 1 cup gluten-free all-purpose flour
  • 1/2 cup fine cornmeal
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper (optional)
  • Vegetable oil for frying (about 2 cups)

Instructions

  1. Blanch the green beans: Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for exactly 3 minutes. Immediately transfer to a bowl of ice water to stop cooking. Drain well and pat dry.
  2. Start the crispy onions: Place sliced onions in a bowl and cover with buttermilk. Let soak for at least 30 minutes. In a separate bowl, whisk together gluten-free flour, cornmeal, garlic powder, salt, and cayenne.
  3. Fry the onions: Heat about 2 inches of vegetable oil in a medium saucepan to 350°F. Working in batches, lift onions from buttermilk, toss in flour mixture, and fry for 2-3 minutes until deep golden brown. Transfer to paper towel-lined plate and season with salt.
  4. Make the mushroom gravy: In a large skillet, melt 2 tablespoons butter over medium heat. Add sliced mushrooms and cook without stirring for 4 minutes, then stir and cook another 3 minutes until golden. Add diced onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  5. Build the roux: Sprinkle gluten-free flour over mushroom mixture and stir constantly for 2 minutes until mixture looks dry and clumpy.
  6. Finish the gravy: Slowly pour in milk while whisking constantly, then add broth. Bring to a gentle simmer. Add heavy cream, thyme, smoked paprika, nutmeg, and salt and pepper. Cook, stirring occasionally, until sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
  7. Assemble the casserole: Preheat oven to 375°F. Grease a 9×13 baking dish. Spread blanched green beans evenly in dish. Pour mushroom gravy over top and gently toss to coat. Spread into an even layer.
  8. Bake and top: Bake casserole uncovered for 15 minutes until bubbly. Remove from oven, sprinkle crispy onions evenly over top, and return to oven for another 10 minutes until topping is deeply golden and edges are bubbling. Let rest for 5 minutes before serving.

Notes

For best results, use fresh green beans and avoid frozen or canned. Toasting the gluten-free flour before making the roux prevents a gritty texture. The buttermilk soak for onions is essential for coating adhesion. Let casserole rest 5 minutes after baking to allow sauce to set.

Nutrition

Keywords: gluten-free green bean casserole, holiday side dish, gluten-free Thanksgiving, crispy onion topping, homemade mushroom gravy

Find it online: https://daintydine.com/classic-gluten-free-green-bean-casserole-holiday-recipe/