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My review
Dairy-, Nut-, and Gluten-Free Green Bean Casserole
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lynnliz
"I struggled to find a gluten-, nut- and dairy-free recipe for a semi-traditional green bean casserole so this is what I came up with. It tastes a bit different, but it was a hit at Thanksgiving this year!"
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Ingredients
1 h 17 m servings 239Original recipe yields 10 servings (1 9x13-inch casserole)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium heat. Add 6 shallots, mushrooms, and garlic. Cook and stir until garlic and shallots are soft, about 5 minutes. Add white wine and salt. Let simmer until flavors start to meld, 2 to 4 minutes. Add chicken broth and coconut milk; stir to combine. Add green beans. Bring to a boil.
- Mix water and cornstarch together in a bowl; pour mixture into the saucepan. Cook and stir until thickened, 3 to 5 minutes. Season with salt and pepper. Pour mixture into a 9x13-inch baking dish.
- Bake until mostly set, 35 to 40 minutes.
- Toss the remaining 6 shallots in a bowl with gluten-free flour to coat.
- Heat 1/4 cup olive oil in a skillet over medium heat. Add the coated shallots; cook and stir until golden, 4 to 5 minutes. Drain fried shallots on a paper towel. Sprinkle on top of the casserole.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Return casserole to the oven; broil until shallots are crispy, 3 to 5 minutes.
Footnotes
- Cook's Notes:
- Frozen green beans can be substituted for the fresh ones.
- This dish can be made vegetarian by substituting vegetable broth for the chicken broth