A gluten-free Thanksgiving isn’t quite complete without this gluten-free green bean casserole!! My sister-in-law always brings this dish as one of her delicious gluten-free contributions to our Thanksgiving meal. As I’ve said before, I am pretty lucky that my immediate family is 100% on-board with this whole gluten-free thing, but I’m even luckier that my extended family is also super careful and as accommodating as can be!!

This gluten-free green bean casserole is made completely from scratch!! She took several recipes and blended them together to make the classic green bean casserole we all love. She suggests that you make the cream of mushroom soup recipe first, then make the fried shallots. Once both of those are ready you can construct the green bean casserole as you normally would. Hope you enjoy this casserole as much as we do!!

Cream of Mushroom Soup – made gluten-free!

When you make homemade cream of mushroom soup you will need to make sure all the ingredients you use are gluten-free. In this recipe there are only 3 items that you need to beware of in regards to gluten: flour, chicken stock and beef bouillon. Click on each of those items in the ingredient list for a link to our favorite gluten-free substitutes.

Ingredients:

• 4 Tbsp butter
• 1 Tbsp oil
• 2 onions, diced
• 4 cloves garlic, minced
• 1 1/2 lbs (750g) fresh brown mushrooms, sliced
• 4 tsp fresh thyme, chopped & divided
• 1/2 cup Marsala wine (any dry red or white wine)
• 6 Tbsp all-purpose gluten-free flour (add 1/8 tsp xanthan gum if not all-purpose)
• 4 cups low sodium chicken broth or stock
• 1/2 tsp black cracked pepper, to taste
• 2 gluten-free beef bouillon cubes, crumbled (1 cube = 1cup)
• 1 cup heavy cream or half and half (sub with evaporated milk)
• Chopped fesh parsely and thyme, to serve

Instructions:

1. Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
2. Add mushrooms and 2 tsp chopped fresh thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
3. Sprinkle mushrooms with gluten-free flour, mix well and cook for 2 minutes.
4. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
5. Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to taste.
6. Mix in parsley and remaining thyme. Serve warm.

Crispy Fried Shallots – naturally gluten-free!

These are a perfect topper for your thanksgiving green bean casserole but can also be used as a substitute for bread crumbs in your other recipes. They also make a delicious gluten-free snack! Surprise, everything in this recipe is naturally gluten-free!! Yields 3 cups

Ingredients:

• 4 cups canola oil (or avocado oil)
• 4 large shallots, sliced into 1/8 inch rounds
• 1 cup cornstarch, divided
• 1 cup buttermilk
• 1/2 tsp salt, plus more to taste

Instructions:

1. In a large high-walled skillet or large pot, heat the oil over medium heat until it reaches 350*F (180*C). Set a wire rack over a baking sheet or line with paper towels and place nearby.
2. Add the sliced shallots to a medium bowl and use your finger to separate them into individual rings. Toss the shallots with 1/4 cup (30g) of the cornstarch until coated.
3. In a separate medium bowl, whisk together the remaining 3/4 cup (95g) cornstarch, buttermilk, and salt until completely smooth.
4. Working in 1/2 cup (75g) batches, toss the shallots in the batter to coat, then lift out, letting any excess batter drip off.
5. Fry the shallots in the hot oil for 2-3 minutes, stirring occasionally, until golden brown. Transfer to the wire rack to drain and season with more salt. Repeat with the remaining shallots. Let cool completely.
6. Store the crispy shallots in a container with a loose-fitting lid. They will keep for 2-3 days in a cool dark place. Use to top green bean casseroles, add to soups, garnish burgers, etc. Enjoy!

Gluten-Free Green Been Casserole – FINALLY!!

Finally, the recipe we came here for!! This is basically the recipe off the back of the French’s Fried Onions can. Just use the homemade cream of mushroom soup and fried shallot recipes above to make this Thanksgiving favorite not only gluten-free but also delicious!! Serves 12

Preheat oven to 350* F

Ingredients:

• 4 (14.5 oz) cans cut green beans, or 5 cups fresh green beans, cooked to your preference
• 26 oz cream of mushroom soup (see recipe above)
• 1 cup fried shallots, divided (see recipe above)

Instructions:

1. Drain the green beans, then mix them together with the cream of mushroom soup and about 2/3 cup of fried shallots. Transfer to either a 9’x9′ square baking dish or an 11′ oval baking dish.
2. Bake uncovered at 350*F for about 45 minutes, until bubbling. Top with the remaining fried shallots and bake for an additional 5 minutes, until the fried shallots are warmed and golden brown.

Tip: This green bean casserole can also be prepared in your crockpot. Simply mix the green beans, prepared soup and 2/3 cup of the fried shallots in your crockpot, then cook on low for 4-5 hours or high for 3-4 hours, or until heated through. Top with remaining fried shallots for the last 30 minutes or so to warm them up.

Cream of Mushroom Soup recipe adapted from cafedelites.com/creamy-mushroom-soup/

Gluten-Free Crispy Fried Shallots recipe adapted from tasty.co/recipe/gluten-free-crispy-fried-shallots