I have to admit, to my knowledge, I have never had green bean casserole before. Every year I have looked it up and thought “why would I want that?” I guess my background serves me well in that case because I think processed non-enjoyable dish when I think of a traditional green bean casserole. Now, I’m sure many of you will argue that it’s delicious and I have no doubt that it is, it’s just not something I want to eat in the normal way it is made, end of story.
Thanksgiving Side Super Stars
As I showed you the other day, Thanksgiving can be healthy AND delicious, even if indulgent. I’m all for having my cake and eating it too, especially on Thanksgiving. What I’m not about? Eating food that isn’t delicious and doesn’t make me feel good. I’d rather pass on a food that may seem good now to forgo later digestive upset. It’s taken me YEARS to get there, so I don’t expect you all to be there yet. For many, it’s not a big deal, but for others, it can make all the difference in their health.
You should know that when you do find foods that don’t make you feel good, there is ALWAYS a way to make it in a way that serves you. If you can’t make substitutions, you can also swap it for something comparable. You just have to be creative and open to something new. This green bean casserole may be my new favorite side dish, and frankly, wish I could eat it year round….which I may do because what are food rules anyway?!
Classic Green Bean Casserole
I’m pretty sure I’ve never had green bean casserole before because I’m more into fresh ingredients than canned ones. When I picture the traditional casserole I think of onions from a package, condensed mushroom soup from a can, and soggy green beans. I mean, I know I’m exaggerating, but that’s what I think about!
Here are the ingredients of a traditional green bean casserole:
- 1 can condensed cream of mushroom soup
- 1/2 cup milk
- 1 tsp soy sauce
- 1 dash black pepper
- 4 cups cooked cut green beans (frozen & canned recommended before fresh are, by the way…)
- 1-1/3 cups French’s French Fried Onions (yeah, no).
Gluten-Free Green Bean Casserole
While, once again, I’m sure the above tastes good, it’s just not that appetizing from me. I decided instead to make all parts of the recipe from scratch. You get fresh green beans, fresh onion topping, and your own easy-peasy condensed mushroom sauce.
Fun fact: I was going to use breadcrumbs for the onions but found a few bags of 4505 Pork Rinds in my cabinet from Expo East and thought, huh, I wonder if these will do?!
The flavor of the pork rinds was amazing and I’m so glad I decided to experiment. If you don’t have any pork rinds, or can’t find any, feel free to use bread crumbs instead, just reduce the amount probably in 1/2. However, I highly recommend trying something new 😀
Pro tip: Make this dish ahead of time and allow it to cool & set so that the mushroom sauce thickens and the dish becomes a bit more robust in flavor & texture.Print
- 1 to 1-1/2 lbs green beans, washed, trimmed, and cut into thirds
- 1 Tbsp butter/olive oil
- 2 yellow onions, sliced thin
- 2 cups pork rinds, crushed
- 1/4 cup grated parmesan cheese
- 1/2 tsp salt
- 1 Tbsp butter/olive oil
- 24 oz. mushrooms, sliced
- 5 cloves garlic, minced
- 1/4 cup cornstarch
- 1 cup broth or water
- 2 cups milk of choice
- 1/2 cup grated parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- Crushed red pepper, optional
- Preheat oven to 350°F, grease a large baking dish, set aside
- Bring a medium pot of water to boil, place green beans in water for 3 minutes (to blanch), remove from heat & drain, add ice & water and allow to cool/stop cooking for 3 minutes. Drain, pat dry, and place in greased baking dish, set aside.
- In a large skillet over medium heat add butter/oil, add onions and saute for 3-5 minutes or until onions start to become translucent. Remove onions from skillet and toss in a bowl with pork rinds, parmesan cheese, & salt, set aside.
- Return skillet to heat, add remaining butter/oil, add mushrooms and saute for 3-5 minutes or until mushrooms start to sweat.
- Add in garlic and cook for an additional 2 minutes.
- Add cornstarch, cook for 2 minutes
- Add broth, milk, parmesan cheese, and salt/pepper, stir and allow thicken for 2-3 minutes.
- Add mushroom sauce to green beans and toss to evenly distribute.
- Top with onion mixture (spread evenly) and bake in oven uncovered for 30 minutes or until heated through.
Have you had green bean casserole before?! Do you love it or hate it?
Pin Now, Green Bean Later