Green bean casserole has always been one of my favorites on Thanksgiving. Fun fact – it was also the topic of my informative speech during public speaking class in college – how to make a green bean casserole – ha!
But once I started getting funny about cream of whatever soups (trying to avoid MSG), I thought my relationship with green bean casserole was over. Until I found Alton Brown’s Best Ever Green Bean Casserole, that is. What I love most about his recipe is the homemade cream of mushroom sauce that makes the casserole. I’ve made this several times, first exactly as he wrote it, then I tweaked it a bit, and now my modified version tastes exactly like the green bean casserole I remember. I’ve also adapted it to be gluten free so everyone around our Thanksgiving table can enjoy it!
Green Bean Casserole
1 tbsp kosher salt
2 1/2 lbs fresh green beans, trimmed and snapped into 1 to 2 inch pieces
4 tbsp butter
24 ozs white mushrooms, sliced
2 tsp salt
1 tsp pepper
4 tsp minced garlic
1/2 tsp nutmeg
4 tbsp GF flour (I use Bob’s Red Mill GF 1 to 1 Baking Flour, regular flour could work too)
2 cups half and half
2 cups chicken broth
2 6-oz cans GF French fried onions (Aldi and Kroger both have store brand versions – pic below)
- Fill a large pot with water and 1 tbsp salt. Add green beans and bring to boil. Boil until green beans are tender, around 12 – 15 minutes.
- While beans are boiling, melt butter in a large saute pan over medium-high heat. Add mushrooms, salt and pepper, and saute for about 5 minutes, stirring frequently. Add garlic and nutmeg and cook for another minute longer.
- Sprinkle the flour over the mushrooms and cook for another minute. Using a wooden spatula, scrape the bottom of the pan to prevent burning.
- Add chicken broth, and continue to scrape the bottom with the spatula to loosen any browned bits. Add the half and half and bring to a simmer. Cook for around 5 minutes or until sauce is slightly thickened.
- In a large bowl, combine the drained green beans, mushroom sauce and 1 can of the French fried onions.
- Pour into a 9×13 greased casserole dish and top with around half of the other can of French fried onions.
- Bake at 350 for 30 minutes (longer if it’s starting cold or sharing an oven with other casseroles). Make sure the casserole is bubbling and the onions are browned.
Notes: This casserole can be made a day or two ahead of time and baked the day you serve it. This recipe makes a large casserole – plenty for any big gathering. For a normal family meal, half the recipe.