Gluten-Free Green Bean Casserole
Gluten-Free Green Bean Casserole could be just the gluten free recipe you've been looking for. This recipe makes 6 servings with 201 calories, 7g of protein, and 12g of fat each. For 87 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Several people made this recipe, and 1183 would say it hit the spot. It works best as a side dish, and is done in about 45 minutes. This recipe is typical of American cuisine. This recipe from Serious Eats requires rice flour, french style green beans, garlic, and white button mushrooms. It is perfect for Thanksgiving. Overall, this recipe earns a super spoonacular score of 83%. If you like this recipe, take a look at these similar recipes: Gluten Free Green Bean Casserole, Gluten-Free Green Bean Casserole, and Gluten Free Green Bean Casserole.
Servings: 6
Ingredients:
2 tablespoons cornstarch
1 (16-ounce) bag frozen French-cut green beans, thawed and drained or 16-ounces fresh green beans, cleaned, trimmed, and cooked until tender
1 clove garlic, minced or put through a garlic press
1/8 teaspoon ground thyme
2 cups milk, divided
3 tablespoons olive oil, divided
1 small onion, finely diced
1/4 cup grated Parmesan cheese, divided
3 tablespoons white rice flour
Salt and pepper, to taste
Vegetable oil for frying
8 ounces white button mushrooms, finely chopped (approximately 3 cups)
Equipment:
frying pan
slotted spoon
paper towels
sauce pan
oven
whisk
casserole dish
aluminum foil
Cooking instruction summary:
Procedures 1 For the Onions: In a large zip-close bag, combine cornstarch and white rice flour. Add onions and shake bag to combine. Remove onions from bag; shake off any excess flour. 2 Fill a large heavy-bottomed skillet (cast iron works best) with 1/2 inch of vegetable oil. Heat oil over medium-high heat until hot and shimmering. (To test your oil, drop one onion slice into it. The onion should sizzle when it hits the oil. If it doesn't, the oil is not hot enough.) Fry a handful of onions, about 4- 5 batches, until golden brown and crispy. (Don't crowd the pan while frying. 3 Remove onions from oil using a slotted spoon. Place on paper towel-lined plate to drain. If desired, season with salt to taste. Repeat with remaining onions. 4 For the casserole: Preheat oven to 350ºF. In a medium saucepan, heat 2 tablespoons of olive oil over medium-high until shimmering. Add onion and garlic. Sauté until soft, stirring frequently. Add mushrooms and remaining tablespoon of olive oil. Cook until mushrooms are soft and tender, stirring frequently, about three minutes. 5 Add 1 3/4 cups of milk and thyme. Bring to a boil. Once the mixture boils, combine remaining 1/4 cup of milk and two tablespoons cornstarch. Stir vigorously with a fork to combine milk and cornstarch. Quickly whisk in cornstarch. Allow to boil for 45 seconds. Remove from heat. Reduce heat to low. Allow to simmer for three minutes. Salt and pepper to taste. 6 Add green beans, stir to combine. Pour into a 1 1/2-quart casserole dish. Top with half the grated Parmesan cheese. Cover with foil. Bake for 30 minutes. 7 Remove foil. Sprinkle fried onions and remaining cheese over the top of casserole. Return to oven until bubbling and lightly golden brown, about seven minutes.
Step by step:
1. For the Onions: In a large zip-close bag, combine cornstarch and white rice flour.
2. Add onions and shake bag to combine.
3. Remove onions from bag; shake off any excess flour.
4. Fill a large heavy-bottomed skillet (cast iron works best) with 1/2 inch of vegetable oil.
5. Heat oil over medium-high heat until hot and shimmering. (To test your oil, drop one onion slice into it. The onion should sizzle when it hits the oil. If it doesn't, the oil is not hot enough.) Fry a handful of onions, about 4- 5 batches, until golden brown and crispy. (Don't crowd the pan while frying.
6. Remove onions from oil using a slotted spoon.
7. Place on paper towel-lined plate to drain. If desired, season with salt to taste. Repeat with remaining onions.
8. For the casserole: Preheat oven to 350ºF. In a medium saucepan, heat 2 tablespoons of olive oil over medium-high until shimmering.
9. Add onion and garlic. Sauté until soft, stirring frequently.
10. Add mushrooms and remaining tablespoon of olive oil. Cook until mushrooms are soft and tender, stirring frequently, about three minutes.
11. Add 1 3/4 cups of milk and thyme. Bring to a boil. Once the mixture boils, combine remaining 1/4 cup of milk and two tablespoons cornstarch. Stir vigorously with a fork to combine milk and cornstarch. Quickly whisk in cornstarch. Allow to boil for 45 seconds.
12. Remove from heat. Reduce heat to low. Allow to simmer for three minutes. Salt and pepper to taste.
13. Add green beans, stir to combine.
14. Pour into a 1 1/2-quart casserole dish. Top with half the grated Parmesan cheese. Cover with foil.
15. Bake for 30 minutes.
16. Remove foil. Sprinkle fried onions and remaining cheese over the top of casserole. Return to oven until bubbling and lightly golden brown, about seven minutes.
Nutrition Information:
covered percent of daily need
