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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!


Recipe Summary test

20 mins
57 mins
1 hr 17 mins
1 9x13-inch casserole


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

Nutrition Facts

239 calories; protein 5.2g; carbohydrates 19.6g; fat 14.3g; cholesterol 1.2mg; sodium 499.6mg. Full Nutrition