With Easter just around the corner, I decided to create my version of Green Bean Casserole that was not only Gluten Free but Dairy Free. Is it wrong that I look forward to the holidays for the food? I doubt I am the only one… Easter is no exception! Ham, paleo mustard sauce, cheesy potatoes, green bean casserole, deviled eggs, and so on. I am slowly taking all the recipes I love and giving them a healthier twist!
I am not a big mushroom fan, but portable mushrooms are growing on me. So I decided to give them a try for this recipe. Another time-consuming ingredient is the critical fried onion. I was in a hurry the first time I tried this recipe and just threw all the ingredients in the bowl and then fry it up. It was AMAZING. I feel this Green Bean Casserole will become a staple in my house!
How to make Green Bean Casserole:
First, you start with the mushroom sauce by sautéing the mushrooms. Initially, I used sliced mushrooms to pick them out, but my husband made me take them out and chop them up. I HATE when he is right, which is, sadly, most of the time. I digress. Next, I added minced garlic and allowed it to sauté. Then the Nutpods, Chicken Stock, Chicken Stock slurry, and spices go in. Allow it to thicken.
While you are making the sauce, blanch your green beans. Don't worry about your ice water bath. Mix the green beans with the mushroom sauce and put in the oven for 30 minutes. At the same time the Casserole is cooking, slice up your shallots. Mix the Almond Flour and spices. Add an egg, shallots, and almond flour mixture together. Stir until the shallots are coated in the mix—heat coconut oil over medium heat. Once heated, add the onions. Spread them out to allow them to cook evenly. You should do two batches if you can fit them into the pan. If you do, add a little bit more coconut oil.
Once the Casserole is done cooking, top it with the crispy shallots and ENJOY your Green Bean Casserole! This dish is perfect for your holiday dinner or any dinner and is guaranteed to be a crowd-pleaser!
Print
Green Bean Casserole ~ Gluten & Dairy Free
- Prep Time: 15-20 minutes
- Cook Time: 50-60 minutes
- Total Time: 65-80 minutes
- Yield: 8-10 servings 1x
- Category: Side Dish
- Method: baking
- Cuisine: American
- Diet: Gluten Free
Description
Delicious Green Bean Casserole that is Gluten, Dairy Free, Whole30, Paleo, and delicious!!
Ingredients
Mushroom Sauce
- 2 1/2 cups slices/chopped Portabella Mushrooms
- 2 tablespoon Olive Oil
- 3 cloves minced Garlic
- 1 cup Nutpods (dairy-free creamer)
- 1/2 cup Chicken Stock. (total of a cup)
- 1/2 cup Chicken Stock
- 2 tablespoon Arrowroot
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Onion Powder
- 1/8 teaspoon Black Pepper
- 1/8 teaspoon Paprika
Green Beans
- 2 pounds Green Beans, trimmed
- 6 cups Water
- 1/2 teaspoon Sea Salt
Crispy Shallots
- 1/4 cup Coconut Oil
- 1 cup sliced Shallots
- 6 tablespoon Almond Flour
- 1/2 teaspoon Sea Salt
- 1/8 teaspoon Black Pepper
- 1/8 teaspoon Paprika
- 1/8 teaspoon Onion Powder
- 1/8 teaspoon Garlic Powder
- 1 Egg
Instructions
- Start by heating a sauté pan with 2 tablespoons of Olive oil over medium-low heat; preheat the oven at 350°F
- Add the Green Beans to a large pot, filling with water until green beans are covered; add 1/2 teaspoon sea salt, bring to a low boil, and allow to simmer for 10 minutes. Drain and add to a mixing bowl.
- Add the Portabella Mushrooms and sauté for 7 minutes.
- Add the minced Garlic and continue to sauté for 3 minutes.
- Add Nutpods 1/2 cup Chicken Stock, Sea Salt, Onion Powder, and Paprika.
- Add the remaining half of the Chicken Stock and Arrowroot in a separate bowl, making a slurry.
- Add the slurry with the remaining ingredients and stir until everything is mixed.
- Add mushroom sauce to a large mixing bowl of par-cooked Green Beans.
- Stir until mixed, add to a casserole dish, and place in the oven for 30 minutes.
For the Crispy Onions
- Heat Coconut Oil in a large sauté pan over medium/medium-low heat
- Add Shallots, Almond Flour, Sea Salt, Black Pepper, Paprika, Onion Powder, Garlic Powder, and 1 egg to a mixing bowl, stirring until Shallots are evenly coated.
- Place coated Shallots into the oil mixture.
- Cook for 4 minutes, flip, and cook another 4 minutes; watch to ensure they don't burn!
- Once done, spread it onto a paper towel to cool.
Once the Green Bean Casserole is done, top it with the Crispy Shallots and ENJOY!
Keywords: Green Bean Casserole, dairy free green bean casserole, gluten free green bean casserole, whole30, paleo, keto, healthy green bean casserole, Portabella mushrooms
Leave a Reply