My mom loves Green Bean Casserole. Unfortunately (or fortunately for our waistlines), we can't have it because it isn't gluten free. Enter, Gluten Free Green Bean Casserole! I have modified this recipe from one I found on Food Network to suit our tastes and provided conversions below to make it 21 Day Fix friendly. There is no cream of anything soup or french fried onions in this recipe, but it is still really delicious. If you aren't worried about making it gluten free, you can substitute regular flour and regular corn flakes, but give your Glutenites (as my father calls us) a little love and make it gluten free. I promise you wont miss the gluten.
We make this recipe every holiday, along with Ham and Orange Scented Sweet Potatoes. We might occasionally add Macaroni and Cheese, but we aren't very adventurous and pretty stuck in our traditions around the holidays.
You Will Need:
Green beans, about a pound cut into bite size pieces
2 tablespoons butter (extra virgin Olive oil for 21DF)
1/2 a small onion (or whatever you have left over from another dish- you don't need a lot)
1/2 a box fresh button mushrooms, diced
2 tablespoons Gluten Free Flour
1 cup light sour cream (or plain Greek Yogurt for 21DF)
Salt and Pepper
1 1/2 cups Nature's Path Gluten Free Corn Flakes (I like Mesa Sunrise or Fruit Juice Sweetened)
1 cup Shredded cheese (Mozzarella or Monterey Jack both work well)
Cooking spray
Rectangular Casserole dish
20 minutes of oven time
Directions:
Steam (I use steamer bags) your green beans just until tender. Rinse with ice water to preserve the color and stop the cooking process. Drain the beans and set aside.
Melt the butter/oil in a large skillet. Cook the onions until translucent. Add the mushrooms and cook until softened. Season with salt and pepper. Add the flour 1 tablespoon at a time and stir to combine. Add enough flour to absorb the butter/oil, but not so much that the pan is dry. Cook about a minute, just until the flour starts to develop light color. Add the sour cream/yogurt and mix well. Simmer a few minutes over low heat until the flavors combine. Taste, and add more salt and pepper if needed.
Spread the green beans over the bottom of a well oiled rectangular casserole dish. Pour the mushroom/onion sauce over the beans and top with the shredded cheese. Crush the corn flakes into large crumbs and sprinkle over the top of the casserole. (At this point, I usually set my casserole to the side and prep other holiday food.)
30 minutes before you want to eat, preheat the oven to 400 degrees. Gently spray the top of the corn flakes with cooking spray (you can toss the corn flakes with butter before adding to the casserole, but I like to avoid the extra calories). Bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve. Serves 8.
That's what we are having for our holiday dinner! Happy Holidays!
We make this recipe every holiday, along with Ham and Orange Scented Sweet Potatoes. We might occasionally add Macaroni and Cheese, but we aren't very adventurous and pretty stuck in our traditions around the holidays.
You Will Need:
Green beans, about a pound cut into bite size pieces
2 tablespoons butter (extra virgin Olive oil for 21DF)
1/2 a small onion (or whatever you have left over from another dish- you don't need a lot)
1/2 a box fresh button mushrooms, diced
2 tablespoons Gluten Free Flour
1 cup light sour cream (or plain Greek Yogurt for 21DF)
Salt and Pepper
1 1/2 cups Nature's Path Gluten Free Corn Flakes (I like Mesa Sunrise or Fruit Juice Sweetened)
1 cup Shredded cheese (Mozzarella or Monterey Jack both work well)
Cooking spray
Rectangular Casserole dish
20 minutes of oven time
Directions:
Steam (I use steamer bags) your green beans just until tender. Rinse with ice water to preserve the color and stop the cooking process. Drain the beans and set aside.
Melt the butter/oil in a large skillet. Cook the onions until translucent. Add the mushrooms and cook until softened. Season with salt and pepper. Add the flour 1 tablespoon at a time and stir to combine. Add enough flour to absorb the butter/oil, but not so much that the pan is dry. Cook about a minute, just until the flour starts to develop light color. Add the sour cream/yogurt and mix well. Simmer a few minutes over low heat until the flavors combine. Taste, and add more salt and pepper if needed.
Spread the green beans over the bottom of a well oiled rectangular casserole dish. Pour the mushroom/onion sauce over the beans and top with the shredded cheese. Crush the corn flakes into large crumbs and sprinkle over the top of the casserole. (At this point, I usually set my casserole to the side and prep other holiday food.)
30 minutes before you want to eat, preheat the oven to 400 degrees. Gently spray the top of the corn flakes with cooking spray (you can toss the corn flakes with butter before adding to the casserole, but I like to avoid the extra calories). Bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve. Serves 8.
That's what we are having for our holiday dinner! Happy Holidays!
No comments:
Post a Comment