This is the Thanksgiving green bean casserole recipe I promised!
GLUTEN FREE GREEN BEAN CASSEROLE
Cream of Mushroom Soup:
olive oil
1 lb. button mushrooms (or any other kind you prefer)
6 Tablespoons butter
2 cups chicken/vegetable broth
2 cups whole milk
6 Tablespoons flour (sweet rice flour preferably, but brown rice flour works ok too)
1 teaspoon Coleman’s dry mustard
less than 1/8 teaspoon cayenne pepper for a little kick (optional)
salt to taste (maybe 1 1/2 teaspoons- I forgot to measure!)
pepper
1 3/4 - 2lbs fresh Green beans, cleaned and cut into 2 inch pieces
1 Tablespoon Tamari J’s Wheat Free Soy Sauce
Directions:
To start this recipe, I would prepare the french fried onions. It would be smart to prepare these in advance and store them in an air-tight container, so you are not stuck in the kitchen for longer than you have to be.
First, saute your mushrooms in olive oil and set aside. Next, prepare your cream of mushroom soup. Start by melting your butter in a large saucepan and once the butter starts to bubble, add your flour. Then add your spices- I chose dry mustard, shake of garlic powder, salt, pepper, and the tiniest amount of cayenne pepper. Once the roux has cooked/bubbled for a few minutes, add your milk and chicken/vegetable broth. Whisk until the sauce thickens. Once the sauce has thickened, add back in your mushrooms.
At this point, cook your green beans for 4-5 minutes until bright green. Strain the water from the green beans. Once they are done, put the green beans in a large casserole dish.
Mix in the soup and soy sauce.
Top with the French Fried Onions.
Bake for about 35 minutes on 350 degrees or until bubbly.
This will make a huge casserole!
This is the classic, completely un-gourmet green bean casserole that everyone loves. You can serve this to your Thanksgiving company and no one would know that it is gluten-free.
If you have never made a roux, Mary Frances of Gluten Free Cooking School also has an EXCELLENT tutorial and recipe on how to make cream of mushroom soup.
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Posted on November 16th, 2007 by Natalie
Filed under: Casserole Recipes
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Natalie, that is the absolutely best looking green bean casserole that I have ever seen. Way to go!
I can’t wait to try it!
That is a beauty of a casserole Nat! My family never ate Green Bean casserole growing up! I never had the stuff until about two years ago! (And now I really like it!) I’m sure the homemade fried onions make it awesome! I’ll have to make this at Christmas! I’m a little scared of frying stuff (the onions) since I seem to be prone to catching myself on fire (I’ve gotten burned by hot flying oil too while I was trying to fry some veggies once)… I may have to see if I can convince MIchael to do that part for me!!
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I am SO excited to find this! I am waiting on results of my biopsy to determine if I’ll be gluten-free the rest of my life, and wondering how I’ll convert my Thanksgiving recipes with 8 of us at the table this year.
I’ve also been wondering how I was ever going to find a way to have Cream of Mushroom soup ever again! Would you make Cream of Chicken soup in a similar manner!
Thank you so much for posting this! Tuesday is when I find out….and I will start planning my Thanksgiving menu then! I can live without the stuffing (did for years because it wasn’t “my thing”), but green bean casserole? And Sweet Potato casserole? No way!
I just found your website and love it already! Thanks for taking the time to do this. I’m wondering about the milk in this recipe - do you think that almond or rice milk would thicken the mushroom sauce? We have dairy issues in our family. Thanks so much.
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Thank you so much for posting your recipe! I can’t eat wheat, and now I can make something for everyone for Thanksgiving with this green bean casserole. I don’t think everyone understands how hard it can be to have diet restrictions and still have a meal with the entire family. Thanks again!
Thank you so much. This was a hit! Only sub was portabella mushrooms (they were on sale cheaper than the white button ones!)
OMG!!!!! thank you so much!!!!! i followed your greenbean casserole recipe. but instead of gf flour i used gf baking mix from arrowhead for the french fried onions. let me tell you, my son is allergic to gluten, wheat, dairy and peanuts. so i was determined to make a thanksgiving that my son could eat everything and you made it possible! all of my skepticle gluten eating family loved it! they didnt know the difference! you saved my thanksgiving!!!!!
I would love it if u could make these recipes easy to print. Thanks,Donna
There’s an easy cream of mushroom soup (or cream of anything actually) that I ran across a while back. Just basically rice milk (or whatever milk, even just water is fine), and a couple of tablesppons of cornstarch to thicken it up, add in pepper and I use a faux chicken seasoning mix called George Washington’s Broth that is made by Worthington Foods, it’s found in Seventh-day Adventist markets but I imagine it is found elsewhere. Just chicken seasoning would work fine I imagine also. Anyways, so it ends up being a white sauce that can be doctored up for any “cream soup.”
I’ve got 1 child with gluten issues and 1 child with the milk issues so I’m so thankful there are blogs like this out there, thank you so much for doing this. I’ve used your carrot cake recipe for both of their birthday parties now, substituting oil and applesauce for the butter in the recipe, and it is now their #1 requested thing for a party. Our non GF friends can’t tell the difference! It tastes just like the ones my mom used to make for my childhood birthday parties. Thank you, thank you!!!