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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 169.5
  • Total Fat: 9.9 g
  • Cholesterol: 48.5 mg
  • Sodium: 1,160.9 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 4.6 g
  • Protein: 6.0 g

View full nutritional breakdown of Gluten-free Green Bean Casserole From Scratch calories by ingredient
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Gluten-free Green Bean Casserole From Scratch

Submitted by: DANI-YELL


Number of Servings: 6

Ingredients

    For the topping:
    -2 medium onions, very thinly sliced
    -1/4 cup millet flour (all I had was millet flour, can use regular or whatever kind of flour you have on hand, but changes gluten free aspect)
    -1 teaspoon kosher salt
    -1 large egg
    -4 tbsp water
    -1 tbsp olive oil (can use non stick spray to reduce calories, all i had on hand was olive oil)
    -(optional) 1 tsp seasoning (paprika, thyme, rosemary, etc or your favorite spices), I used Sauer's Fried Chicken Seasoning

    For beans and sauce:
    -2 tablespoons salt
    -1 pound fresh green beans, rinsed, trimmed and halved
    -2 tablespoons butter
    -12 ounces mushrooms, trimmed and cut into 1/2- inch pieces
    -1/4 teaspoon ground black pepper
    -2 cloves garlic, minced
    -1/4 teaspoon freshly ground nutmeg
    -1 tablespoon corn starch
    -1 cup chicken broth (or 1 tsp better than bullion -dissolved in 1 cup hot water, if using better than ------bullion chill in freezer to cool before using)
    -1/2 cup half and half

Directions

• Preheat the oven to 350 degrees F.

• Combine the flour, salt, and seasoning in a large mixing bowl and mix. In a separate bowl whisk the egg with the 4 tbsp water. Put all onions in egg mixture toss to coat and drain if there's any excess egg. Put onions in millet flour mixture and toss again to coat. Coat a sheet pan with non-stick spray or olive oil and evenly spread the onions on the pan. Bake on lowest rack in the oven until golden brown and crispy, tossing every 5-10 minutes, for approximately 30-40 minutes. (keep a close eye on onions, they are easy to burn) Once done, remove from the oven and set aside until ready to use. Turn the oven up to 400 degrees F.

• While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

• Melt the butter in a skillet set over medium-high heat. Add the mushrooms and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Disolve cornstarch in cold broth and add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half and half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

• Remove from the heat and stir in 1/4 of the onions and all of the green beans. Mix and transfer to casserole dish. (If not serving till the next day, store onions at room temp in tupperware and place covered casserole dish with beans in fridge.) Place into the oven at 400 degrees and bake until bubbly, approximately 15-20 minutes. Top with remaining onions and bake another 5 mins. Remove and serve.

Serving Size: serves 6






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