Green Bean Casserole (gluten free)
To be honest I never understood the hype around green bean casserole. We never had it growing up so I didn’t even know what it tasted like but it just didn’t sound great for some reason! That is until I made this recipe and WOW guys I have been missing out. It is such a simple recipe but something about crisp green beans with a creamy gravy sauce and topped with crispy hash browns – it has everything you could want in a recipe. I think this is going to be making an appearance at holidays for years to come and maybe even just on regular weeknights too.
I always wonder why we only cook thanksgiving foods on thanksgiving – it’s crazy! When I make mashed potatoes on a regular weeknight it feels like a celebration and I love it. This thanksgiving we will be going to my moms house and we are going to do a mix of classic recipes and try some new things too. Would love to know what you guys are planning to have this year – drop some fun ideas in the comment section at the bottom!
What makes this Green Bean Casserole amazing
- Hashbrown’s for a crispy crunchy topping
- Mushrooms add another layer of depth and deliciousness
- Nut Pods or coconut milk make the roux
- Can be made ahead of time, so you have room for other dishes in the oven
- Made with oat flour so its gluten free
More Thanksgiving sides for the big day, or for a regular Tuesday:Print
- 1 tbsp salt
- 1 pound fresh green beans, rinsed, trimmed and halved
- 2 tbsp ghee
- 8 ounces mushrooms, sliced into halves or quarters*
- 1 tsp salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 2 tbsp gluten free oat flour
- 3/4 cup chicken broth (vegetable works too)
- 1 cup original nut pods*
- ⅓ cup avocado oil
- 3 cups frozen shredded hash browns
- Bring a gallon of water and 1 tablespoon of salt to a boil in a large pot. Add the beans and blanch for 5 minutes. Drain and place in a large bowl filled with ice water to stop the cooking process. Drain again and set aside on some paper towels.
- For the casserole: Over medium-high heat, heat the ghee in a large ovenproof skillet. Add the mushrooms, 1 teaspoon salt, and the pepper. Cook, stirring occasionally for about 5 minutes. Add the garlic, stir, and cook for another 2 minutes. Sprinkle the oat flour on top and stir until combined. Add the chicken broth and simmer for 3 minutes. Decrease the heat to medium-low and add the nut pods. Stir everything together and cook for about 10 minutes, stirring occasionally, until thickened then remove from heat.
- Place a separate skillet over medium heat and add avocado oil to the pan. Once the oil is hot, add one piece of hash brown and make sure it starts to fry before adding 1 cup of the hash browns. Spread them out evenly to cook, stirring occasionally for about 5-7 minutes or until brown and crisp. Remove from the oil and place on a paper towel, then repeat with the remaining hash browns.
- Top the green beans with the crispy hashbrowns.
- If prepping ahead of time, make the green bean portion up to 4 days ahead then reheat in a 350 degree oven for 25-30 minutes, then top with crispy hash browns before serving.
- Coconut milk works too