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in Recipes

Gluten-Free/Dairy-Free Green Bean Casserole

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Gluten-Free/Dairy-Free Green Bean Casserole
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Course Side Dish
Keyword Bladder friendly, Dairy-free, gluten-free, IC Diet, Non-GMO
Servings
people
Ingredients
  • 1 16 oz. bag frozen cut green beans
  • 1/4 teaspoon salt
  • 7 tablespoons vegan butter can use raw or Irish butter
  • 5-6 shallots sliced
  • 8 ounces mushrooms sliced
  • 2 cloves garlic minced
  • 1/4 cup chickpea or gluten-free flour
  • 3 cups plant based milk unsweetened
  • 1/4 cup gluten-free bread crumbs can use 1 slice of gluten-free bread and tear into pieces
  • 1/4 cup sliced almonds
Course Side Dish
Keyword Bladder friendly, Dairy-free, gluten-free, IC Diet, Non-GMO
Servings
people
Ingredients
  • 1 16 oz. bag frozen cut green beans
  • 1/4 teaspoon salt
  • 7 tablespoons vegan butter can use raw or Irish butter
  • 5-6 shallots sliced
  • 8 ounces mushrooms sliced
  • 2 cloves garlic minced
  • 1/4 cup chickpea or gluten-free flour
  • 3 cups plant based milk unsweetened
  • 1/4 cup gluten-free bread crumbs can use 1 slice of gluten-free bread and tear into pieces
  • 1/4 cup sliced almonds
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large saucepan, combine the green beans, salt, and ¾ cup water. Bring to a boil, reduce heat, cover and simmer about 8 minutes until tender, then drain and transfer to a large bowl.
  3. In a large skillet, melt 2 tablespoons butter over medium heat. Add the shallots and sauté for 2-5 minutes until tender.
  4. Add mushrooms and cook for 5 minutes, stirring often.
  5. Add garlic and cook for 1 minute until fragrant, then transfer to the large bowl.
  6. In the same skillet over medium heat, melt 4 tbsp butter and whisk in flour, cooking for 2 minutes.
  7. Gradually add in milk and simmer for 4 minutes to thicken, then remove from heat.
  8. Add mixture to a large bowl, toss to combine, and transfer to a 1 1/2 qt casserole dish.
  9. Melt 1 tablespoon butter and combine with the breadcrumbs and almonds. Sprinkle evenly over the top of the casserole.
  10. Bake for 30 minutes until lightly browned and serve!

About Post Author

Brianne Thornton

author

I have worked as a clinical dietitian in Southern Wisconsin since 2014, and in 2017 I earned my master of science (MS) in Integrative and Functional Nutrition (IFN). As an integrative and functional nutritionist, I am trained to identify and remove barriers that prevent healing and address the underlying cause of a number of illnesses. My recommendations involve many aspects of health, including diet, physical activity, hydration, stress management, sleep, hygiene, supplements, and a variety of mind-body therapies to promote healing and optimal health. Each plan is tailored to a client’s specific needs, preferences, and daily life, making the lifestyle changes realistic and maintainable. I specialize in whole person, individualized care and incorporate a variety of integrative therapies to support overall wellness and vitality.

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Filed Under: Recipes

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