Gluten Free Green Bean Casserole

With Christmas comes baked ham and green bean casserole.  However, since Cream of Mushroom soup is not gluten free and neither are the French Fried onions, it was beginning to look like green bean casserole was going to be out of the question.  Thank goodness I was able to find a green bean casserole recipe that I could adapt and make a wonderful tasty glueten free option for Bailey.  This one is so good, I will never used the canned soup version again.  It takes a little more effort, but in the end it is definitely worth it.  The only thing you may miss is that crunchy topping, but we were just fine without it.

Gluten Free Green Bean Casserole

1 Tbs. olive oil
1/2 medium onion, chopped
8 - 16 ounces sliced mushrooms (we love mushrooms so I used 16 ounces)
2 Tbs. Bob's Red Mill Gluten Free baking flour
1 cup milk
2 - 4 ounces shredded Italian 4 Cheese Blend Cheese (amount is based upon preference.  I used 2 oz.)
4 ounces cream cheese, cut into small pieces
salt and pepper to taste
1 1/2 lbs. fresh green beans, snapped in 2-3" pieces, cooked and drained
(I don't know how this would equate to canned green beans since we don't used canned veggies)

Preheat oven to 350 degrees.  Spray covered casserole dish with gluten free cooking spray.

Heat oil in skillet. Add onions and saute until tender.  Add sliced mushrooms.  Cook until all moisture has evaporated.  Add flour and cook for one minute.  Add milk.  Stir constantly and cook until mixture begins to thicken.  Add cream cheese, salt and pepper.  Mix until smooth.  If your mixture is too thick, you can add extra milk.  Fold in cheese and green beans.  Pour all into casserole dish.  Cover and bake for 25 minutes.


Enjoy your new recipe.  I think you will find this to be so tasty, you will want to keep making this with all of the fresh ingredients.