Gluten-Free Green Bean Casserole (No Flour)
gluten-free take on traditional green bean casserole. This flourless version is rich and creamy and is made without canned soup. Use frozen or fresh green beans for the best green bean casserole you have ever made!
Servings: 9
Calories: 203kcal
Ingredients
- 4 Tablespoons unsalted butter
- 12 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- 1 cup half and half
- ⅓ cup chicken stock or vegetable broth
- ½ ounce dried mushrooms porcini or a wild mushroom mix
- 2 Tablespoons cream cheese
- 2 teaspoons Worcestershire sauce or tamari
- ½ teaspoon ground black pepper
- 2 pounds frozen green beans defrosted rinsed and drained/patted dry
- 2 cups Gluten-Free French Fried Onions homemade or storebought
Instructions
- Preheat your oven to 350 F degrees.
- Melt butter in large skillet over medium-high heat. Add mushrooms and cook until softened, about 5 minutes. Stir in garlic and cook for 30 to 60 seconds.
- Reduce heat to medium-low. Pour in the half and half and broth. Bring to a simmer.
- Grind the dried mushrooms into a fine powder using a spice grinder or coffee grinder. You can also use a blender. Sprinkle over the mushroom mixture and stir. Add the cream cheese, Worcestershire sauce, and pepper. Simmer to thicken and then salt to taste.
- Once thickened, remove the mushroom cream sauce from the heat. Stir in the green beans Spread in shallow, greased 9x13-inch baking dish and top with fried onions.
- Bake casserole until bubbly, 15-25 minutes. Allow to rest for 5-10 minutes before serving.
Notes
You can use fresh green beans but you need to blanch them first. Darin well and pat dry.
I use my homemade GF French fried onions in this recipe but you can also use store-bought.
Other Topping Options:
- Gluten-Free Bread Crumbs (regular or panko)
- Shredded Cheddar Cheese
- 50/ 50 Cheese and Breadcrumbs
- Any of these gluten-free bread crumb substitutes
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