Thanksgiving is one day away! What I’ve noticed is that a lot of the turkey-related foods are gluten-free, which I am thankful for! Sides that are not include stuffing and my fave – green bean casserole. I really need to try out (for the very first time) the Trader Joe’s gluten free stuffing before tomorrow – kind of like a dry run, just to make sure. Here is my recipe for homemade green bean casserole – gluten-free style!
1 large onion, sliced super thin
1 cup panko breadcrumbs
12 oz mushrooms, take the stems off and cut in 1.2 inch pieces
1 cup gluten free flour (for the onions)
1 cup gluten free flour (for the sauce)
2 tbsp. butter
1 cup half and half
2 cloves garlic, minced
2.5 lb green beans, steamed with ends cut off and halved
1 cup chicken broth
Combine the panko breadcrumbs with flour in a shallow dish/bowl. Mush the thinly sliced onions in the mixture and then place them on a baking sheet. Bake on 425 degrees for 30 minutes, turning frequently.
While the onions are “frying”, melt the butter in a cast iron skillet. Once melted, add the mushrooms until they start to “extract” water. Add the minced garlic and let cook for 1 minute, stirring. Add the rest of the flour and mix, allowing to cook for another minute or so. Add the chicken stock (organic preferably), then half and half. Let simmer for 6 – 8 minutes until the sauce thickens.
Add 1/4 of the newly fried onion to the top, mix, then add the green beans, remainder of the onions and bake at 400 degrees for 15 minutes. Serve immediately. You may need salt and pepper…I don’t cook with it but it definitely need it – to taste.