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 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. 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 your Green Bean Casserole! This dish is perfect for your holiday dinner or any dinner and is guaranteed to be a crowd pleaser!
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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 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 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 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
- In a separate bowl add the remaining half of Chicken Stock and Arrowroot making a slurry
- Add the slurry with the remaining ingredients and stir until everything is mixed together
- Add mushroom sauce to large mixing bowl of par cooked Green Beans
- Stir until mixed together, add to a casserole dish and place in the oven for 30 minutes
For the Crispy Onions
- Heat Coconut Oil in large sauté pan over medium/medium-low heat
- Add Shallots, Almond Flour, Sea Salt, Black Pepper, Paprika, Onion Powder, Garlic Powder, 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 make sure they don't burn
- Once done spread onto a paper towel to cool
Once the Green Bean Casserole is done, top 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
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