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!
- 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
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.
These Pyrex dishes are our go to for these recipes.