Green Bean Casserole (Gluten Free!)

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)

1. 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.
2. 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.
3. Sprinkle the flour over the mushrooms and cook for another minute. Using a wooden spatula, scrape the bottom of the pan to prevent burning.
4. 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.
5. In a large bowl, combine the drained green beans, mushroom sauce and 1 can of the French fried onions.
6. Pour into a 9×13 greased casserole dish and top with around half of the other can of French fried onions.
7. 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.