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A close-up view of gluten free cheesy green bean casserole topped with crispy sautéed onions.

Gluten Free Cheesy Green Bean Casserole


  • Author: Shannon
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 10-12
  • Category: Side Dish
  • Method: Skillet, Oven
  • Cuisine: American

Description

Cheesy green bean casserole made from scratch! Fresh green beans in a homemade creamy cheesy sauce with shiitake mushrooms and bacon and then topped with homemade crispy sautéed onions. Finally a cheesy green bean casserole that is both gluten free and incredibly tasty!


Ingredients

Green Beans

  • salt (this is optional, salting the water that the beans are blanched in enhances their flavor)
  • 2 pounds fresh green beans, ends trimmed and cut to size that you prefer (you can trim and cut them before or after they have cooked and cooled, doesn’t matter)

Crispy Onions

Creamy Mushroom Cheese Sauce

  • 3 slices bacon, chopped
  • 5 oz. shiitake mushrooms, sliced (or chopped if you prefer them smaller)
  • 1/4 cup finely diced sweet yellow onion
  • 1/4 teaspoon dried thyme
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 3 tablespoons Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
  • 1 cup chicken broth
  • 1 cup half and half
  • 2 cups shredded sharp cheddar cheese, plus extra for topping
  • salt and pepper to taste

Instructions

Green Beans

  1. In large pot, bring lightly salted water to boil. Add green beans to boiling water and cook for 3-5 minutes depending on how crisp you prefer your beans.
  2. Remove beans from the boiling water with a slotted spoon and immediately plunge them into a large bowl of ice cold water to stop the cooking process. Drain beans once they’re cool and set aside.

Crispy Onions

  1. Melt butter in a large skillet over medium heat.
  2. Toss thinly sliced onions in gluten free flour. Season with salt and pepper.
  3. Place floured onions in skillet making sure they are spread out and not crowding each other (save the leftover seasoned flour, you can use it for the creamy mushroom cheese sauce). You may have to cook the onions in two batches if you’re skillet isn’t large enough in order to prevent overcrowding.
  4. Allow the onions to cook for about 5 minutes without flipping or scooting them around your skillet. This will give them the opportunity to get crispy and brown on one side. Then flip the onions and cook for about another 5 minutes or until they are browned and crispy to your liking.
  5. Remove onions from the skillet and set aside.

Creamy Mushroom Cheese Sauce

  1. Placed chopped bacon in a large skillet over medium heat. Allow the bacon to render (about 3-4 minutes).
  2. Once bacon has rendered, add mushrooms, onion, and thyme. Sauté for about 5 minutes. Remove mushroom mixture from skillet and set aside.
  3. Melt butter in the same large skillet you used for your mushroom mixture over medium heat.
  4. Add the garlic and sauté for 1-2 minutes, stirring occasionally, until fragrant.
  5. Add in gluten free flour and continue to stir and sauté for 1 more minute. Then using a whisk, gradually add chicken broth and the half and half, whisking until the flour is evenly dissolved.
  6. Add grated sharp cheddar cheese, and stir to combine.  Continue cooking the sauce until it reaches a simmer and thickens. Then remove from heat.
  7. Add the mushroom mixture to the creamy, cheesy sauce and stir to combine. Season with salt and pepper to taste.

Put it all together!

  1. Preheat oven to 375°F.
  2. Combine the green beans and the creamy mushroom cheese sauce in a large bowl and stir until evenly combined. Transfer to a 9×13-inch baking dish and spread the green bean mixture out in an even layer.  Sprinkle evenly with extra grated cheese and the crispy onions.
  3. Bake for 25 minutes or until sauce is bubbly. Check on the casserole when it’s baked for about 15 minutes. If the onions look like they are beginning to char or brown too much for your liking, simply lay a piece of aluminum foil on top of the casserole and continue to bake.
  4. Remove from the oven and serve warm.