Learn to make a delicious gluten-free green bean casserole with Siobhan Muir. Perfect for holiday gatherings or any family meal!
Deliciously Healthy Twist on a Classic Dish
The Green Bean Casserole is a classic dish that often receives mixed reviews, but there’s a fresh take that can elevate this traditional recipe. By using fresh green beans and Portobello mushrooms, you can create a more vibrant and flavorful version that stands out from the typical canned ingredients. The combination of these fresh components not only enhances the taste but also brings a delightful texture to the dish.
To start, a homemade white sauce serves as the base, made by melting butter and incorporating gluten-free flour, milk, and a ranch-style dressing mix. This unique twist adds depth and richness that complements the sautéed onions, garlic, and mushrooms. The final touch involves mixing in cooked green beans and topping the casserole with a crispy layer of gluten-free bread crumbs, resulting in a comforting dish that can serve 6-8 people and is perfect for gatherings or family meals.
Deliciously Deconstructed: A Gluten-Free Twist on a Classic Comfort Dish
Hey y’all it’s Shan Mir welcome back to cooking with Shan so today uh we’re going to do a an American classic I think I mean I know it’s very common uh around the Thanksgiving holiday we call it gratitude day but the that the holiday at the end of November there’s a very common dish that is served um on the feasting table and it’s called green.
Bean casserole and I love green beans love them they are one of my favorite especially when you get them in the summertime when they’re fresh at the farmers market they’re so good I will eat them raw you don’t even have to cook them for me but um so I found this again this is one of these uh recipes that is was sent to me.
In the mail years ago and I just collected them and and stuffed them in the thing and then I went oh look at that green bean casserole time to make it maybe I should take yeah so what are you going to need for this now keep in mind this is going to be telling you what you need to put the thing together once you’ve done all the prep all right.
Don’t worry I’m just going to tell you about what you need and then I’ll show you the prep okay so you’re going to need 1 and 1/2 tablespoons of butter and it’s in the back there uh 3 tablespoons of allpurpose flour where you of course are going to use the gluten-free flour 1 and 1/2 cups of milk 3 to four tablespoons of dry ranch style salad.
Dressing mix this is right basically you’re just going to get one of these little packets and throw it in there it’s for flavor only um it’s not going to be by itself it’s not going to Sauce you dribble over it’s going to be it’s going to be mixed in one cup chopped onion yeah see I just I just chopped an onion I you can do as little or as much.
As you want the chopping is the key you’re going to actually have to cut it up so you could just say one onion and one small onion and cut cut it up um two cloves of garlic minced or you can dehydrated garlic and this is more than two cloes I promise we are garlic people so we measure this with our hearts yep so that’s about 1 and 1/2 tablespoons.
Yeah and then to to rehydrate uh dried minced garlic just put in a little bit of water that it covers the top of the garlic clo or the dried garlic and then you just let it sit for a couple minutes and it’ll completely rehydrate yep and then um 1 and 1/2 cups sliced fresh mushrooms I used baby Bella so portella mushrooms I just slic them up I will.
Show you what I’m talking about and then 1 and A4 lbs fresh green beans cooked until crisp tender so what they just said is you have to do the cutting up and cooking before you even put it in we will show you this is ridiculous you’re supposed to you’re not supposed to know how to do this the whole point of how to is to show you how to do it so we will.
Show you and then one cup fresh breadcrumbs toasted here’s the deal because we’re doing gluten-free they’re toasted we’re doing this we’re we’re just going to do the fanco style we’ll dribble them on and then plus they’re going to go in the oven anyway so they will be toasted I promise it’s just that we’re using gluten-free so there you go.
Cuz I’m not chopping up my bread for this okay so what we’re going to show you now is how do you prep the green beans and steam them until crisp tender that’s what we’re going to show you because they’re saying oh yeah just throw it all together it’s going to be fine you have to know how to do that so what you’re going to do is you’re going.
To want you can cut these actually in half to be bite size if you prefer or you can leave them this size it’s fine it doesn’t matter just as easier but he’s going to show you how to cap green beans and now and we’re not snapping we’re just capping right so simple for green bean is you want to cut off the ends so the tail end which didn’t fully.
Grow out and the stem itself so simple just cut off about you know 1/4 of an inch to a/ in and then just line it up and cap again um like Siobhan said you want them about bite size so you know an inch or two is just fine for the longer ones just cut in half again so that way you have some of these are a little long though fine I’ll cut that.
One you’re just picky I am okay now that’s it and from this point to steam it like anything doesn’t matter if it’s from the grocery store you get it from the farmers market definitely wash and rinse so I’ve got my steamer basket and I’m just going to transfer it over and rinse off and while I start the steaming.
Process sioban will continue with the next phase we’re basically going to make a white sauce that is going to be the creamy part of the green bean casserole um but I want him also to talk about he will in a minute talk about how long to steam the vegetables you’re definitely going to need do you do you bring the the that to a boil yes so you do bring.
So what he’s going to do is he’s going to put the steamer basket on top of a pot of water not very much 2 or three inches of water in the bottom not a big deal and then you heat the water up and you steam through the basket to make your green beans softer um and once it’s boiling it only takes like 3 to five minutes not very long and that’s.
Generally with any kind of steamed vegetables the the tougher the vegetable the longer it takes so I would say you’re looking at five 10 minutes at the most and good thing is I have sioban here she can tell me when it’s done because I prefer her taste versus mine and again takes about 5 minutes once the water starts to boil and starts to.
Steam it doesn’t take long can you add salt to the water you can if you want to I usually don’t not for this just because I know the rest of the dish is going to have plenty of salt in it so I mean I don’t want the salt I know it’s going to be in the water and it’s not going to really add to the actual vegetables I just you know what I don’t.
Need it and I don’t want it so I’m going to be that way and I turn it over to you my dear all right so now we’re going to make the sauce and it says to make the white sauce melt 1 and 1/2 teaspoon of butter and I got out I got out four because it was just easy but um you’re going to have want about one and 1 half if you if you air on the side of two.
Tablespoons of butter you’re going to be fine don’t worry about it if you can’t get one and a half it’s totally okay this is what your first going to put into a saucepan you don’t want a big one um I’m using I think it’s a two qu you could go even smaller if you want to I’m not going to I’m going to I’m going to do it in the.
Two qu but basically it says melt butter in a small saucepan over low heat then it says stir in the flour and we need 3 tablespoons of allpurpose flour my handy dandy Glu free baking flour it works just fine as an allpurpose flour as well and like anything when you start adding in flour you want to make sure you’re.
Going to create a paste and so you want to make sure that it doesn’t burn but it Blends in um it says cook 1 to 2 minutes during constantly which is do with a wire whisk yep stir in the milk and this is 1 and 1/2 cups of milk and it says using wire whisk stir in the milk bring to a.
Boil cook whisking constantly 1 to 2 minutes or until thickened for thickening the hard part is I can’t tell you how how you’re going to know when it’s going to thicken it’s going to be one of those things where you’re going to feel a little bit of resistance against the Whisk and it’s going to.
Just get heavier it’s it’s a weird way to try and describe it adds more resistance thank you thank you sioban that’s why you’re the work Smith and I’m not uh with that it it’s one of those again you do need to whisk all of the time just because you don’t want to get clumps of no one wants clumps of flour in their.
Sauce the sauce is starting to thicken we turned up the heat a little bit uh you will I’m feeling feeling resistance against the wick the wick the Whisk and I haven’t had enough coffee today I can tell you right now um and so we’re ready the sauce is starting to thicken up so sioban you tell me what to do and we’ve already started the green beans to steam.
And they’ve been going for about 4 minutes so all right good looking what’s next so the next is that you want to do 1/4 to 1/2 teaspoon white pepper we don’t have white pepper so we’re going to use black pepper besides the sauce is already white you don’t really need you don’t really need white pepper so I’m going to do that’s plenty yeah.
I’m going to do see now you can actually see it you want a little more so you can see it better you can add a little bit more okay um the thing about like the recipe they’re calling for dry spicing dry actually loses its flavor and its potency over time if you use fresh freshly ground and in this case the freshly ground um black pepper you only.
Need about a third of what they ask for oh yeah this is nice and thick now it is and so now you’re getting we’re getting three to four of these so I’ll start with three and we’ll taste it three to four teaspoon of flavoring to go into the sauce I would like once you’ve mixed it set it turn.
The heat turn turn off the heat and set it aside preheat the oven to 350° F which is 177° C and spray a medium Skillet with non-stick cooking spray to heat over medium high heat we’re going to add the onion and the garlic so we’re going to sauté onion and garlic this is a way to really soften things up and make it.
Really tasty cuz you what you’re going to do is going to combine it in and then you don’t want you don’t really want the crunchy things in there you don’t want to do that so we’re going to sauté we’re going to sauté um our garlic which is here and we’re going to sauté the onion now I cut up an entire onion you’re only supposed to use a cup but again we are.
Garlic and onion people um if we’re making a vegetable dish it’s going to be good so let’s sauté should we sauté yes do we need oil said cooking spray but we I would use we’re going to use um we use avocado oil so I’m going to use avocado oil because it won’t add any extra flavor the nice thing is both avocado and and olive oil.
Cook at the same or they have the same um smoke temperature heat index heat thank you I knew I was forgetting something and so with that heat index um it allows you to cook at a pretty high temperature but also you know it doesn’t break down the nice thing is the avocado is pretty much a pretty.
Flat cooking oil which allows it to what do you mean by flat um it doesn’t add in an extra flavor how about that much that’ll work is that enough or would do you want the res it no let’s go with this okay we have Cho in yep and it says um over medium.
High heat cook and stir 2 to 3 minutes or until tender for the the garlic and the onion if you’re not really big into garlic you don’t have to use this much we are garlic people so we will use a lot of garlic but we really like things flavored garlicky flavor so cooking onions and the garlic shouldn’t take more than a handful of.
Minutes uh what you want to do is just to soften up the onions the best way to tell when it’s soft is that it starts to become translucent that’s about it for us at about 6200 feet 7 minutes for the green beans was perfect so again it’s always nice to be able to taste it to find out whether or not it meets the texture and it’s supposed to be firm but.
Tasty crisp yeah crisp but not but not tough and so the onions are starting to uh become translucent and what’s the next step my dear you’re going to you’re going to split it in half half is going to stay in there half is going to come in here okay cuz we’re going to add the mushrooms to half so then you add the.
mushrooms add mushrooms to onion mixture remaining in the skillet and cook about 5 minutes or until the mushrooms are tender I’m going to add a little more oil good point that’s probably good for the mushrooms yep soz I don’t want them to burn to the pan because of how dry they are they could burn to the pan.
Easily so the next thing that we’re going to do is so once you’ve cooked the mushrooms and the onions and the garlic together you are going to combine that mixture with the white sauce and the green beans put it in the pan but you’re going to do it in here in in your casserole dish so I don’t know which one do you want to do first start.
With this okay so he’s going to put in the the mushrooms garlic onion dish then you have this and then he’s going to add the green beans all right and I’m going to kind of toss them a little bit to get the onions and the garlic and the mushrooms mixed up into the green beans and then over the top of this you are going to add the white.
Sauce we’re going to probably blend this in I would think so I think you’d want to mix the whole shebang it’s pretty solid woo look at how thick it is yep that was a nice thick sauce that is a nice thick sauce now with some of these recipes I’ve seen people use cream of mushroom soup this is basically the cream of mushroom soup is what we made.
Our own cream of mushroom soup while he mixes that what you’re going to do is combine breadcrumbs and the reserve onions mixture mix them together and sprinkle over the top of your Castoro what you’re going to do is I’m going to sprinkle this over and kind of evenly distri it and then we’re going to bake it and it says bake uncovered he.
Until heated through about 20 to 30 minutes yeah looks good so this is what you’re going what it’s going to end up looking like a little crispy a little crunchy a little oniony and then you bake that for 20 to 30 minutes we’re going to start at 20 minutes we’ll check it and then we will show you what we did after ooh it looks really good okay so.
What we did is when when we baked it we put it in for 30 minutes because 20 minutes wasn’t quite enough you can see it’s it’s browned a little bit which makes it really kind of a very attractive if before we took it out there hadn’t been much Browning it smells pretty good for our first shot at doing a even a.
Glutenfree you know Green Bean casser smells pretty good so there’s so we’ll show you when it’s a little bit cooler you think let’s give it a go you want to try it go ahead give it a go let’s see how it tastes first ever gluten-free I guess that’s a.
Winner that’s really good what do you think very nice isn’t that nice rather impressive for first go it’s actually really nice we probably could have steamed the green beans just a hair longer I don’t know I kind of like them a little Dante I think we might have been able to add another teaspoon of the Ranch mix to.
Kind of Zing it up little add a little more flavor mhm but the all that minc garlic didn’t overwhelm the flavor which was nice it gave it depth so this was a success it was a success it was a success even if it’s your first time ever making it it turned out pretty good like you know like I would eat it and I I I’m a little.
Particular but this is this is really good you and I have never been a huge green bean casserole fan no and this one was it out it turned out good and right from scratch been processed not well the the ranch stuff is processed but everything else was from scratch and it it makes a difference when you use fresh ingredients it really makes a difference.
Your food turns out better very nicely done thank you for joining us make sure that you ring the bell um so you know when new videos are up you subscribe to the channel you like and comment on this um on this recipe let us know what if you did something different because you know I know a lot of people this is a traditional recipe that people use tell.
Us what you did that was different um and the gluten-free glut fre is just a couple little things like just the flour and the the breadcrumbs but yeah that was really good also sign up for my patreon because if you if you sign up for patreon not only do you get these cooking videos but you also get cover reveals you get little bits of story.
That I have a Serial story that I only put up there you get all sorts of other goodies and um if you go for the highest here you get a free book every border so thank you for joining us I hope you enjoyed this happy making happy baking happy eating and happy reading bye bye
