Dairy-, Nut-, and Gluten-Free Green Bean Casserole

I struggled to find a gluten-, nut- and dairy-free recipe for a semi-traditional green bean casserole so this is what I came up with. It tastes a bit different, but it was a hit at Thanksgiving this year!

• Preparation Time: 20 mins
• Cooking Time: 57 mins
• Total Time: 1 hr 17 mins
• Calories: 239 Calories

Ingredients

• 1 teaspoon salt
• 3 tablespoons cornstarch
• 1 (14 ounce) can coconut milk
• 2 tablespoons olive oil
• 3 tablespoons cold water
• ¼ cup olive oil
• salt and ground black pepper to taste
• 2 cups chicken broth
• 6 cloves garlic, minced
• 1 ½ cups white wine
• 12 small shallots, thinly sliced, divided
• 1 (8 ounce) package thinly sliced baby bella mushrooms
• ¼ cup dried porcini mushrooms, or to taste
• 3 (12 ounce) packages fresh green beans, trimmed
• 2 tablespoons gluten-free all-purpose flour, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium heat. Add 6 shallots, mushrooms, and garlic. Cook and stir until garlic and shallots are soft, about 5 minutes. Add white wine and salt. Let simmer until flavors start to meld, 2 to 4 minutes. Add chicken broth and coconut milk; stir to combine. Add green beans. Bring to a boil.

Step 3

Mix water and cornstarch together in a bowl; pour mixture into the saucepan. Cook and stir until thickened, 3 to 5 minutes. Season with salt and pepper. Pour mixture into a 9x13-inch baking dish.

Step 4

Bake until mostly set, 35 to 40 minutes.

Step 5

Toss the remaining 6 shallots in a bowl with gluten-free flour to coat.

Step 6

Heat 1/4 cup olive oil in a skillet over medium heat. Add the coated shallots; cook and stir until golden, 4 to 5 minutes. Drain fried shallots on a paper towel. Sprinkle on top of the casserole.

Step 7

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Return casserole to the oven; broil until shallots are crispy, 3 to 5 minutes.