If you’re eating grain-free or gluten-free, you might be wondering how you are going to make all of the traditional holiday foods that you used to have. Right now you may be craving pumpkin pie, stuffing, rolls, mashed potatoes, and, of course; green bean casserole. I made up this version when we were on the GAPS Diet. It is a yummy substitute for the typical gluten-filled holiday side dish. You can find this recipe in my e-book, A Whole Food Holiday. It contains GAPS legal, grain-free, gluten-free versions of all of those holiday foods you’re craving!
Recipe: Grain-Free Green Bean Casserole
Summary: You can make your own GAPS legal or gluten-free cream of mushroom soup of sorts, and then make this yummy green bean casserole.
- 1 sweet onion, sliced thin, divided
- 3 TB coconut flour or gluten-free all purpose flour
- 1/2 c butter, divided
- 1 lb mushrooms, sliced
- 1/2 c grated parmesan cheese
- 1 tsp dried mustard powder
- 2 tsp dried garlic powder
- 2 tsp sea salt
- 1 tsp pepper
- 2 c yogurt or mayonnaise (made with healthy fats)
- 2 c homemade chicken stock
- 2 lbs fresh or frozen green beans
- 1/2 c parmesan cheese (for top)
- Melt 1/4 cup of the butter in a large saucepan.
- Dip the sliced onions into coconut flour and cook in the butter
- until soft.
- Set onions aside in a small bowl.
- Sauté the mushrooms in the remaining 1/4 cup of butter.
- After the mushrooms are softened, add in the parmesan cheese and the spices.
- Add in the yogurt and the broth.
- Cook, stirring occasionally, until thickened.
- Toss the green beans into the mixture for about 4 to 5 minutes.
- Pour the green bean mixture into a large casserole dish, dust 1/2 c of parmesan cheese over the top and then spread the reserved onions over the cheese.
- Bake at 350 degrees for 30 to 40 minutes, or until heated through.
Diet tags: Gluten free
Number of servings (yield): 12
You can purchase A Whole Food Holiday and get the rest of the recipes here!