Gluten-Free
Green Bean Casserole Recipe

Are you looking for a gluten-free side dish for the holiday season? The team at Looking Glass Hospitality has you covered with a family-favorite recipe from LGH Operating Partner, Chef Will Wadsworth. He modifies a classic side dish to create a gluten-free version that has the same great taste but accommodates his entire family. 

Ingredients:
1 pound fresh or frozen green beans
1/2 yellow onion
2 cloves of garlic
½ pound of Baby Bella mushrooms
1 cup of grated parmesan cheese
2 tablespoons of olive oil
2 tablespoons of salt 
2 tablespoons of butter
black pepper, to taste 
gluten-free fried onion straws
1/2 cup of Pillsbury all-purpose gluten-free flour 

Green Bean Prep
Preheat the oven to 375 degrees. If you go the fresh ingredients route, blanch your green beans first. Bring a large pot of water to a boil. Add the green beans and cook for two to three minutes. Once cooked, quickly transfer them to a large bowl with ice water for two to three minutes. If you choose to use frozen green beans, thaw and drain. Next, trim and chop green beans into bite-sized pieces.

Mushroom Prep
Cut Baby Bell mushrooms into quarters and toss them with olive oil, salt, and pepper. Place the mushrooms into the oven and roast for 15 minutes. While the mushrooms are roasting, mince two cloves of garlic and julienne one yellow onion.

Mushroom Cream Sauce
In a thick bottom sauce pot heat two tablespoons of olive oil and two tablespoons of butter over medium heat. Stir and melt until the butter foams. Add the garlic and onion and reduce to medium-low heat. Stir to combine and cook for five minutes or until onions are translucent. Next, add a half cup of gluten-free all-purpose flour. After experimenting with dozens of brands, Will considers Pillsbury All-Purpose Gluten-Free Flour to be one of the best. Once the garlic, onions, and flour are combined cook for one minute. Slowly add in one pint of heavy cream, whisking until fully incorporated and smooth. To finish off the cream sauce add one cup of grated parmesan cheese. Add two tablespoons of salt and fresh black pepper to taste. Place cream sauce and roasted mushrooms into a blender and blend on high until the mixture is smooth.

Put It All Together
Lightly spray a medium baking pan with non-stick cooking spray. In a mixing bowl add green beans and mushroom cream sauce, and stir until combined. Then spread evenly in the oiled baking pan and bake at 375 degrees for 45 minutes. After 45 minutes take out of the oven and evenly spread gluten-free fried onion straws and finish baking for 15 minutes. 

Serve and enjoy!