Green Bean and Mushroom Casserole
Classic green bean casserole gets a gluten-free makeover with this luxurious casserole. Layers of creamy sauce, and veggies, and tossed and baked until golden perfection, perfect for Thanksgiving!
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 9x9 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.
Notes
Tried this recipe?Let us know how it was!