Gluten-Free Green Bean Casserole
Creamy Mushroom Delight: Elevate Your Dinner with our Decadent Gluten-Free Green Bean Casserole!
Elevate your green bean casserole with our indulgent twist! Melt butter, sauté onions, garlic, and mushrooms, add gluten-free flour, then simmer in a velvety mix of heavy cream and half-and-half. Bake with green beans, top with golden onions – a gluten-free delight in just 25 minutes!
Ingredients
Fried Onions
1 to 2 large yellow onion ring slices freshly cut (make extra, because you will eat some while you’re cooking them)
Gluten Free Flour in a large zip Lock Bag
Milk to cover onion rings
One bottle vegetable oil
Mushroom Sauce
1 stick Butter
¼ cup chopped onions
1 tablespoon chopped garlic
2 cups sliced fresh mushrooms
1 16 oz container of Heavy Whipping Cream
1 16 oz container of Half n Half
1 bag frozen green beans (French cut or regular cut)
Salt and Pepper
Directions
Fried Onions
Soak the onions in the container of milk for 5 minutes, then move them immediately into the bag of flour and make sure they are covered.
Heat oil until it’s hot. Add onion rings and cook until golden brown. Make sure you flip them.
Remove and place on paper towels to absorb oil.
Sprinkle with Salt and Pepper
Mushroom Sauce
Melt the butter in a large saucepan. Add the onions and garlic and cook until soft. Add the mushrooms. Add 1 tablespoon gluten-free flour or cornstarch. Mix well to form a roux.
Cook for 5 minutes over medium heat. Add the heavy cream and the half and half and simmer for 15 minutes on very low heat. Add the green beans, place the mixture in a pan, and add half the onions and mix.
Bake for 20-25 minutes at 375. After you remove the casserole, add the remaining onion rings to the top of the casserole and serve.
