Green Bean Casserole – Gluten Free

This Gluten Free Green Bean Casserole would be a great addition to any holiday meal but it is a quick recipe that can be made any day of the week.

Green Bean Casserole is a traditional side dish that is simple to make.  So easy and delicious that you can serve it up any day of the week and not just at a holiday meal.

This oven casserole is the perfect comfort side dish for any comfort food meal!

 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first thing I did was prepare the vegetables by slicing up some mushrooms, onion and red pepper.

Then I poured some olive oil into a frying pan and turned the heat to medium.

I sauteed the vegetables until they were just beginning to soften and then turned off the heat.

While the vegetables were cooking I started preparing my sauce.  I try to avoid dairy so I did not want to use cream of mushroom soup.

I melted some margarine in a large sauce pan.

Once the margarine was melted I added some Bob’s Red Mill Gluten Free All Purpose Flour Blend.

I stirred them together to form a paste.

Next I poured in a small amount of the almond milk and stirred until smooth.

Then I poured in the remaining almond milk and gave a quick stir before stirring in the onion powder, paprika, salt and pepper.

I continued stirring until the sauce thickened but I removed it from the heat just before it started to boil.

Then I dumped in a 1/2 cup of the gluten free bread crumbs and stirred to combine.

Now I drained two cans of green beans (4 cups) and stirred them into the sauce.

Then I scraped all the sauteed vegetables from the frying pan into the green bean mixture.

I stirred again to combine all the ingredients before scraping them into the prepared 9×13 inch pan.

Next I prepared the topping by combining some gluten free bread crumbs and some crushed black pepper and lime flavoured potato chips in a bowl.

The flavour of the potato chips can be changed to suit your preference.

Now I sprinkled the topping over the green bean mixture in the pan.

I placed the pan in the 375F oven and baked it for 30 minutes.  Until browned and bubbling.

It was very hot when it came out of the oven so I allowed it to cool for a few minutes.

Green Bean Casserole is a traditional side dish that is simple to make.  So easy and delicious that you can serve it up any day of the week and not just at a holiday meal.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Gluten Free Green Bean Casserole is a delicious side dish recipe perfect for Thanksgiving or Christmas. This grean bean casserole is loaded with mushrooms, onions and red peppers and topped with gluten free bread crumbs and potato chips.

More Side Dishes You Will Love…

Yield: 8

Green Bean Casserole - Gluten Free

Green Bean Casserole is a traditional side dish that is simple to make.  So easy and delicious that you can serve it up any day of the week and not just at a holiday meal.

This Green Bean Casserole would be a great addition to any holiday meal but it is a quick recipe that can be made any day of the week.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 2 tbsp olive oil
  • 4 oz mushrooms sliced
  • 1/2 medium yellow onion sliced
  • 1/2 red pepper sliced
  • 4 tbsp margarine
  • 5 tbsp Bob's Red Mill Gluten Free All Purpose Flour Blend
  • 2 1/2 cups almond milk
  • 1/2 tbsp onion powder
  • 1/2 tbsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 4 cups canned green beans drained
  • 1 1/2 cups gluten free bread crumbs (divided)
  • 1 cup Black Pepper and Lime Flavoured potato chips crushed (or flavour of choice)

Instructions

  1. Preheat oven to 375F and spray a 9x13 inch pan with cooking spray.
  2. Slice up the mushrooms, onion and red pepper.
  3. Pour the olive oil into a frying pan and turn to medium heat.
  4. Cook vegetables in frying pan until just beginning to soften. Turn off heat.
  5. Melt the margarine in a large sauce pan.
  6. When margarine melted add the Bob's Red Mill Gluten Free All Purpose Flour Blend and stir to form a paste. About 1 minute.
  7. Pour in a small amount of the almond milk and stir until smooth.
  8. Add the remainder of the almond milk and stir to combine.
  9. Measure in the onion powder, paprika, salt and pepper. Stir to combine.
  10. Stir sauce until it begins to thicken and almost comes to a boil. Do not let it come to a boil.
  11. Remove sauce from heat and stir in 1/2 cup of the bread crumbs. Stir to combine.
  12. Dump in the green beans. Stir to combine.
  13. Scrape in all the vegetables from the frying pan. Stir to combine.
  14. Transfer the green bean mixture to the greased 9x13 inch pan and spread out evenly.
  15. Mix the remaining bread crumbs and crushed chips together in a small bowl.
  16. Spread the bread crumb mixture evenly over the top of the beans in the pan.
  17. Place pan in the 375F oven for 30 minutes.
  18. Serve and enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 193Total Fat: 12gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 0mgSodium: 508mgCarbohydrates: 21gFiber: 4gSugar: 5gProtein: 3g

 

 

 

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