American · Dinner
Green Bean Casserole
A gluten-free take on the classic American holiday side, layering blanched green beans in a creamy mushroom sauce thickened with cornstarch and finished with crisp fried onions. Sautéed mushrooms and garlic build savory depth, baked until bubbling and golden alongside roasted turkey.
$3
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
274Calories
4.6gProtein
20.3gFat
19.7gCarbs
5.5gSugar
4.6gFiber
210mgSodium
58mgChol
12.1gSat Fat
412mgPotassium
68mgCalcium
1.2mgIron
0.3mcgVitamin B12
18mgVitamin C
Goes well with
Unoaked Chardonnay
local
Sparkling Apple Cider
international
vegetarian
gluten-free
egg-free
low-cholesterol
low-carb
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Heat the oven to 375°F (190°C) and bring a small pot of salted water to a boil.
2
Boil
Blanch the trimmed green beans over high heat for 4 minutes until bright green and just tender, then drain and set aside.
3
Sauté
Melt the butter in a skillet over medium heat and cook the sliced mushrooms and minced garlic for 5 minutes until the liquid evaporates.
4
Simmer
Pour in the vegetable stock and heavy cream, whisk in the cornstarch slurry, then simmer over medium-low heat for 3 minutes until it coats a spoon.
5
Plate
Fold the green beans into the sauce in a baking dish, season with salt and pepper, scatter the gluten-free fried onions on top, bake at 375°F for 18 minutes until bubbling and golden, then serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g green beans, trimmed
- 5.2 oz150g mushrooms
- 1/2 cup120ml heavy cream
- 1/2 cup120ml vegetable stock
- 4 tsp4 tsp cornstarch
- 2 clove2 clove garlic
- 1 tbsp1 tbsp butter
- 1.4 oz40g gluten-free fried onions
- salt and black pepper to taste
