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Cozy Gluten-Free Green Bean Casserole with Crispy Onions

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A creamy, rich green bean casserole with homemade crispy onions, completely gluten-free. This comforting dish brings back the classic flavors without the gluten, perfect for holidays or any cozy meal.

Ingredients

Scale
  • 1.5 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 8 ounces cremini or white button mushrooms, sliced
  • 3 tablespoons unsalted butter (or dairy-free butter)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons cornstarch
  • 1 cup low-sodium chicken or vegetable broth
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 tablespoon tamari or gluten-free soy sauce
  • ½ teaspoon salt, plus more for blanching water
  • ¼ teaspoon black pepper, freshly ground
  • ½ teaspoon dried thyme
  • 1 tablespoon nutritional yeast (optional)
  • 1 large yellow onion, thinly sliced into rings
  • ½ cup rice flour
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • 2 cups avocado or vegetable oil for frying

Instructions

  1. Prep the Green Beans: Bring a large pot of salted water to a boil. Add green beans and cook for exactly 3 minutes. Drain and transfer to a bowl of ice water to stop cooking. Drain again and set aside.
  2. Make the Crispy Onions: In a medium bowl, whisk together rice flour, cornstarch, salt, paprika, and garlic powder. Toss onion rings in the flour mixture until coated. Heat oil to 350°F in a medium saucepan. Fry onions in batches for 2-3 minutes until golden brown. Transfer to paper towels and sprinkle with salt. Set aside half for topping.
  3. Build the Creamy Mushroom Sauce: In a large skillet, melt butter over medium heat. Add diced onion and cook 4-5 minutes until soft. Add mushrooms and cook 5-7 minutes until browned. Add garlic and cook 30 seconds. Sprinkle cornstarch over mixture and stir for 1 minute. Slowly pour in broth while whisking, then add heavy cream, tamari, salt, pepper, thyme, and nutritional yeast. Simmer 3-4 minutes until thickened.
  4. Assemble the Casserole: Preheat oven to 375°F. In a large bowl, combine blanched green beans with mushroom sauce. Fold gently. Transfer to a greased 9×13-inch baking dish. Sprinkle half the crispy onions on top.
  5. Bake to Perfection: Bake for 20-25 minutes until bubbly. Remove from oven, top with remaining crispy onions, and bake for another 5 minutes. Let rest 5 minutes before serving.

Notes

Don’t skip blanching the green beans for best texture. For dairy-free, use vegan butter and full-fat coconut milk. Crispy onions can be made ahead and stored in an airtight container for up to 3 days. If sauce is too thin after baking, let rest 5-10 minutes; cornstarch will continue to thicken.

Nutrition

Keywords: gluten-free green bean casserole, crispy onions, holiday side dish, comfort food, gluten-free Thanksgiving

Find it online: https://cravemila.com/cozy-gluten-free-green-bean-casserole-with-crispy-onions/