Welcome to the Thanksgiving season! Let’s continue our series with one of the most popular side dishes, Green Bean & Mushroom Casserole. This gluten-free and keto delight is a classic staple on your Thanksgiving table!
Does anyone else practice your Thanksgiving dishes well in advance? Each year, we make these staple dishes in November. Once 12 months have passed, you feel like you need to polish your skills before serving friends and family!
When imagining your perfect table of Thanksgiving sides, Green Bean & Mushroom Casserole is always in the mix. It is made of a creamy, luxurious sauce that coats crisp green beans, sauteed mushrooms, caramelized onions.
Your local health food supermarket will likely have the ingredients needed for this recipe. If not, please check out the links below to have them delivered right to your home before the big day.
Is Green Bean & Mushroom Casserole Always Gluten-Free?
In any traditional green bean casserole, there is likely to be gluten present in the sauce or the onion strings. Oftentimes, folks will make this casserole with standard cream of mushroom soup from a can, which does contain gluten. Finding a keto mushroom soup mix is next to impossible.
Ingredients in Green Bean & Mushroom Casserole
Only a few simple ingredients are required for this fantastically creamy casserole.
- 1 ½ tbsp butter
- 1 ½ tbsp olive oil
- 1 12-oz. package button mushrooms, sliced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 ½ cup turkey or chicken broth
- 16-oz. fresh green beans, blanched
- ¾ cup heavy cream
- 1 cup shredded mozzarella cheese
How to Make Green Bean & Mushroom Casserole
Preheat the oven to 350 degrees.
To a large skillet, add the butter and oil over medium heat. Add the mushrooms and onion to the pan and cook 8-10 minutes until browned and soft.
Add the garlic in the last minute of cooking and then deglaze the pan with the turkey stock. Allow the liquid to reduce for a few minutes before killing the heat.
Meanwhile, trim and wash the green beans. Bring a pot of salted water to a boil and add the green beans, cooking for 1-2 minutes. Drain and set aside.
In a bowl, whisk the cream of mushroom soup and heavy cream until homogenous. Add the sauteed mushrooms and onions, the blanched green beans, and the cheese. Mix one last time and place it into a buttered Dutch oven or 9×9 baking dish.
If the casserole is close to overflowing, place the baking sheet on top of a cookie sheet. Place into a preheated oven uncovered for 20-30 minutes until bubbly and browned on top.
Allow the casserole to cool for 5-10 minutes before serving.
Green Bean and Mushroom Casserole
Ingredients
- 1 1/2 tbsp butter
- 1 1/2 tbsp olive oil
- 1 12-oz. package button mushrooms, sliced
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 1/2 cup turkey or chicken broth
- 16 oz. fresh green beans, cleaned and trimmed
- 3/4 cup heavy cream
- 1 cup shredded mozzerella cheese
Instructions
- Preheat the oven to 350 degrees F.
- To a large skillet, add the butter and oil over medium heat. Add the mushrooms and onion to the pan and cook 8-10 minutes until browned and soft.
- Add the garlic in the last minute of cooking and then deglaze the pan with the turkey or chicken stock. Allow the liquid to reduce for a few minutes before killing the heat.
- Meanwhile, trim and wash the green beans. Bring a pot of salted water to a boil and add the green beans, cooking for 1-2 minutes. Drain and set aside.
- In a bowl, whisk the stock and heavy cream until homogenous. Add the sauteed mushrooms and onions, the blanched green beans and the cheese. Mix one last time and place it into a buttered dutch oven or 9×9 baking dish.
- If the casserole is close to overflowing, place the baking sheet on top of a cookie sheet. Place into a preheated oven uncovered for 20-30 minutes until bubbly and browned on top.
- Allow the casserole to cool for 5-10 minutes before serving.
