Green Bean Casserole ~ Gluten & Dairy Free

With Easter just around the corner I decided to try and create my own version of Green Bean Casserole that was not only Gluten Free but Dairy Free. Is it bad 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 the list goes on. I am slowly taking all the recipes that 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 are 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, the fried it up. It was AMAZING. I have a feeling thesis will become a staple in my house!

How to make:

First, you start with the mushroom sauce by sautéing the mushrooms. Originally using sliced mushrooms, so I could 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 I added the Nutpods, Chicken Stock, Chicken Stock slurry and spices. Allow 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. While the Casserole is cooking slice up you shallots. Mix together the Almond Flour and spices. Add an egg, shallots, and almond flour mixture together. Stir until everything is evenly coated Heat up coconut oil over medium heat. Once heated add the onions. Spread them out to allow them to cook evenly. You might have to do two batches. If you do you might need to add a little bit more coconut oil.

Once the Casserole is done top with the crispy shallots and ENJOY!! This dish is perfect for Easter Dinner or any dinner and is guaranteed to be a crowd pleaser!

Green Bean Casserole ~ Gluten & Dairy Free

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• Author: A Twisted Plate
• Prep Time: 15-20 minutes
• Cook Time: 50-60 minutes
• Total Time: 65-80 minutes
• Yield: 8–10 servings 1x

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Description

Delicious Green Bean Casserole that is Gluten and Dairy Free

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Scale 1x2x3x

Ingredients

Mushroom Sauce

• 2 1/2 cups slices/chopped Portebella 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 tablespoon Sea Salt

Crispy Shallots

• 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

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• Category: Side Dish
• Cuisine: American

Keywords: Green Bean Casserole

Some of the Items I used:

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