Print

Gluten Free Green Bean Casserole

Skinny Green Bean Casserole has the most amazing taste you can expect from a green bean casserole. No canned mushroom soup or heavy cream.

Green beans, eggs, milk, cheese and cornmeal make this amazingly scrumptious casserole.

Ingredients

Topping:

Instructions

  1. Boil a pot of salted water and toss in the green beans. Cook for 3 minutes and transfer into a bowl full of water and ice. Let them sit there for about 5 minutes and strain. Pat them dry with paper towel or a clean kitchen towel.
  2. Preheat the oven to 190C (374F).
  3. Heat olive oil in a large pan. (You can use the same pot you boiled the green beans. Just dry it beforehand). Saute onions until translucent. Add in mushrooms, black pepper and salt. Cook covered over medium high heat until almost no water left.
  4. Bring it to the lowest heat. Add in 2 cups milk and 2 and 1/2 tablespoon cornmeal. Stir well. Cook until it gets thick. Remove from heat.
  5. Fold in green beans and stir until combined well.
  6. Grease a baking pan and pour the mixture in it.
  7. Bake for about 40 minutes, take it out and top with 3 tablespoons of cheese and put it back in oven. Cook for another 5 minutes until the cheese topping melts a little and gets golden.
  8. Meanwhile coat onion rings with cornmeal. Shake the rings to remove the excessive cornmeal. Set aside.
  9. Heat olive oil in a pan. Cook the cornmeal coated onion rings until brown. Shake the pan or stir occasionally not to burn the onions.
  10. Top the green bean casserole with the onions and serve warm.

Nutrition

Privacy Preference Center