Green Bean Casserole

green bean casserole

I do love green bean casserole, but I’m not a fan of mushy, green beans and cream of muck-muck in a can. Traditional green bean casserole doesn’t have bacon anyway, so that’s strike number 2. Add the soup gluten with gluten fried onions and you get a triple whammy.

This recipe does take longer than dumping a bunch of cans in a bowl, but I think it’s worth the effort. Plus, you get bacon.

Now to decide how you like your beans. If you like them mushy, use canned beans. If you like them crunchy (I do) use fresh, raw beans. If you like them somewhere in between, use frozen beans or boil fresh beans for a few minutes before baking.

ingredients:

  • 1 1/2 pounds green beans, rinsed and ends snapped
  • 6 slices bacon, chopped
  • 4 tablespoons bacon grease or lard
  • 1/2 cup chopped onion
  • 8 ounces mushrooms, clean and sliced
  • 3 tablespoons brown rice flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 cup chicken broth
  • 1 cup milk (or more broth for dairy free)

I keep a jar of bacon grease in the refrigerator. I use it for frying-up most everything and for making gravy. If you don’t get enough grease from cooking the bacon in this recipe, add your favorite cooking fat to make-up the 4 tablespoons.

directions:

  • In a small bowl, stir together rice flour, cornstarch, salt, pepper and garlic powder. Set aside.
  • Boil beans for 2-3 minutes and quickly dump them into a bowl of ice water to keep from cooking any longer.
  • Cook bacon in a large skillet. Remove to a paper towel lined plate. Save the grease!
  • Measure bacon grease and add more until you get 4 tablespoons.
  • In same skillet, fry onions in bacon grease until lightly browned.
  • Whisk in flour mixture and cook just until it bubbles. Slowly pour in the broth, whisking constantly until it’s well incorporated. Do the same with the milk. Cook over medium heat until thickened (like gravy).
  • Pour half the green beans, bacon and mushrooms into a 2-quart casserole. Pour half the gravy over top and stir it up a bit. Repeat.
  • Bake, uncovered approximately 30 minutes.

 

Green Bean Casserole
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Ingredients
  1. 1 1/2 pounds green beans, rinsed and ends snapped
  2. 6 slices bacon, chopped
  3. 4 tablespoons bacon grease or lard
  4. 1/2 cup chopped onion
  5. 8 ounces mushrooms, clean and sliced
  6. 3 tablespoons brown rice flour
  7. 1 tablespoon cornstarch
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon pepper
  10. 1/4 teaspoon garlic powder
  11. 1 cup chicken broth
  12. 1 cup milk (or more broth for dairy free)
Instructions
  1. In a small bowl, stir together rice flour, cornstarch, salt, pepper and garlic powder. Set aside.
  2. Boil beans for 2-3 minutes and quickly dump them into a bowl of ice water to keep from cooking any longer.
  3. Cook bacon in a large skillet. Remove to a paper towel lined plate. Save the grease!
  4. Measure bacon grease and add more until you get 4 tablespoons.
  5. In same skillet, fry onions in bacon grease until lightly browned.
  6. Whisk in flour mixture and cook just until it bubbles. Slowly pour in the broth, whisking constantly until it's well incorporated. Do the same with the milk. Cook over medium heat until thickened (like gravy).
  7. Pour half the green beans, bacon and mushrooms into a 2-quart casserole. Pour half the gravy over top and stir it up a bit. Repeat.
  8. Bake, uncovered approximately 30 minutes.
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Posted in Gluten Free Recipes, Side Dish and tagged , , .