Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Ingredients:
- 1 pound fresh green beans (trimmed and cut into bite-sized pieces) or 2 (15-ounce) cans cut green beans (drained)
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 2 cloves garlic (minced)
- 1/4 cup gluten-free all-purpose flour
- 2 cups milk (your choice of regular or plant-based)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/3 cup gluten-free French fried onions
Instructions:
Preheat oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Prepare the green beans:
- If using fresh green beans: Bring a pot of salted water to a boil. Add the green beans and cook for 3-5 minutes until crisp-tender. Drain and set aside.
- If using canned green beans: Simply drain the cans.
Make the sauce:
- Heat olive oil in a large skillet over medium heat. Add the mushrooms and garlic and cook until softened, about 5 minutes.
- Sprinkle in the gluten-free flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk, salt, and pepper. Bring the mixture to a simmer, stirring until thickened.
Assemble the casserole:
- In a large bowl, gently combine the green beans and creamy mushroom sauce.
- Transfer the mixture to the prepared baking dish.
- Sprinkle 2/3 cup of the gluten-free French fried onions evenly over the top.
Bake and Finish:
- Bake for 25-30 minutes, or until heated through and bubbly.
- Top with the remaining 2/3 cup of French fried onions and bake for an additional 5 minutes, or until the onions are golden brown.
Serve:
- Let the casserole rest for a few minutes before serving.
Tips:
- Make it dairy-free: Use your favorite unsweetened plant-based milk alternative and vegan butter substitute for the oil.
- Customize it: Add a sprinkle of shredded cheese (optional) during the last few minutes of baking.
- Make it ahead: Assemble the casserole (up to step 4) and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
