Make Gluten Free Green Bean Casserole That Actually Tastes Good

gluten-free cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: canned cream of mushroom soup

Homemade sauce can be healthier and cheaper if made from scratch.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

Start by preparing the topping with a peeled potato, julienning it using a julienne cutter.

Soak the julienned potato in cold water to remove starch, then spin dry in a salad spinner and blot with paper towels.

Heat oil in a small saucepan, test the oil temperature with a potato straw.

Fry the potato straws until browned, then drain on paper towels and season with salt.

Peel shallots and slice them thinly using a mandolin.

Fry the shallots in cold oil on high heat, stirring constantly until they soften and brown, then drain and season with salt.

Blanch 2 pounds of trimmed green beans in boiling salted water for 8 to 10 minutes until fork tender, then plunge into ice water to stop cooking and preserve color.

Drain the green beans on paper towels.

Chop 1 pound of baby bella mushrooms into a fine dice.

Melt 4 tablespoons of butter in a large skillet, then add the mushrooms and sauté until reduced and slightly crispy.

Add 2 cloves of minced garlic to the mushrooms and stir.

Sprinkle in 1/4 cup of corn starch and mix well with the mushrooms.

Pour in 2 cups of chicken stock and stir to combine.

Add 1 1/2 cups of heavy cream, 2 teaspoons of gluten-free soy sauce, 2 teaspoons of lemon juice, and season with salt and pepper.

Cook the sauce until it thickens and coats the back of a spoon.

In a bowl, combine the blanched green beans with the mushroom sauce and toss to coat.

Transfer the mixture to a casserole dish, spreading it into an even layer.

Top with grated Parmesan cheese before baking.

Cooking Techniques

Equipment Needed

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Dietary

Allergens