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December 3, 2009

Green Bean Casserole (Grain-Free, Gluten-Free)

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I grew up in a Baptist church so I’m very familiar with pot-lucks. It always amuses me that there are usually the same dishes, like cheesy hash brown casserole, green bean casserole, deviled eggs, an asian salad with ramen noodles, fruit salad, a jello salad of some sort, gobs of chips, and chocolate chip cookies. Am I right?!

Green Bean Casserole (Grain-Free, Gluten-Free)

One of the foundations of many, many casseroles is a can of cream of mushroom soup. Condensed canned soups leave much to be desired in taste and also contain many processed ingredients.

If your goal is to cook with real food, but you have recipes in your repertoire that call for cream of mushroom soup, then I encourage you to try and make your own. It only takes about 15 minutes and the flavors in your dish will increase ten-fold!

Green Bean Casserole (Grain-Free, Gluten-Free)

Now is the season for Christmas parties, and if you’re like me, you’ll be invited to a few potlucks. This is the perfect dish that will please almost anyone, but with extra depth of flavor.

Green Bean Casserole (Grain-Free, Gluten-Free)

This green bean casserole keeps very well in the fridge and can be made a day ahead of time and then heated in the oven before serving.

Serves: Serves 8-10

Green Bean Casserole

Adapted from Cook’s Illustrated .

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Ingredients

    For the Onions:
  • 1 red onion, thinly sliced
  • 2 tablespoons coconut oil
  • Celtic sea salt and freshly cracked pepper
  • For the Beans:
  • 2 pounds green beans, trimmed and halved
  • For the Soup:
  • 3 tablespoons unsalted butter (or 1 tablespoon duck fat for a dairy-free option)
  • 1 pound button mushrooms, cleaned and sliced
  • 2 tablespoons arrowroot flour
  • 1 1/2 cups homemade chicken stock
  • 1 1/2 cups heavy cream (or coconut milk for dairy-free option)

Instructions

  1. Preheat oven to 425°F and adjust rack to middle position. In a large bowl, toss together red onion and coconut oil and season generously with salt and pepper. Spread onions out on a large baking sheet and roast for 20 minutes. Stir onions and put back in oven for another 15 minutes or until onions loose most of their moisture and begin to brown. Remove from oven and set aside. Reduce heat in oven to 375°F.
  2. Fill a large pot with water and bring to a boil. Add the green beans to the water and boil for 6 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.
  3. Melt butter over medium heat in a large skillet. When foaming subsides add the mushrooms and season generously with salt and pepper. Saute until mushrooms have released their moisture and the edges begin to turn golden brown, about 10 minutes. Add the arrowroot and stir constantly until incorporated, about 1 minute. Gradually add the chicken stock and then the cream, whisking constantly to avoid lumping. Reduce heat and simmer until sauce thickens, 5-6 minutes.
  4. Toss together mushroom mixture and green beans and then pour into a 13x9 baking dish. Top with red onions and bake until bubbling, about 20-25 minutes.
7.8.1.2
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https://deliciouslyorganic.net/green-bean-casserole-and-give-away/
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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gluten Free Recipes, Grain Free Recipes, Holiday, Nut-free, Paleo Recipes, Sides and Salads, Thanksgiving, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+), Uncategorized, Vegetables |

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48 Comments

  1. Rebecca

    December 3, 2009 at 9:36 pm

    Looks delicious! We have recently gone organic and my home and your recipes are an inspiration. Thanks for the chance to win :)
  2. Girly Green Girl

    December 3, 2009 at 9:41 pm

    You are so kind. I'm working really hard to eat as local, organic and unprocessed as possible. My next hurdle just so happens to be soup in a can! I'm hooked on Amy's 'no chicken noodle' but am wary of the chemicals lining the can. I'm so thankful a friend shared your blog with me!
  3. Rebecca T

    December 3, 2009 at 11:03 pm

    i CAN'T WAIT to try this!!! green bean casserole is one of my VERY favorites and using your organic whole version sounds DELISH!!! I ate a LOT of GBC at thanksgiving. my niece added cheese to some which was really good (despite my pessimism) i was thinking WHY would you add anything to my favorite dish!
  4. Mary B.

    December 3, 2009 at 11:48 pm

    Two generations of our family have been removing processed and canned food from our diet.This year, we went without our annual green bean casserole because we didn't want to go with the canned soup and onion rings.My son mega-missed the casserole.What a delight to find this recipe.You rescued our family's green bean casserole tradition from the scrap heap and replaced it with an upgraded, better version.I'm going to e-mail them the recipe so they can see we will have a better-than-ever green bean casserole at our Christmas gathering. Thank you.
  5. Justin & Jennifer Smith

    December 4, 2009 at 12:37 am

    Looks so good Carrie! I wish all my cooking stuff wasn't in boxes right now! And about those muffins from Jim and Nick's, they REALLY are addictive. It's on my to-do list to recreate them at home. Hope packing is going well!
  6. Kristen

    December 4, 2009 at 3:37 am

    So glad to see a recipe for Cream of something soup! I am REALLY glad...a base to sooo many of our favorites recipes. And, as for green bean casserole, I have NEVER tried it at our family meals and have never wanted to...just always looked so weird to me. Yours, however, looks well...dare I say... alive? Makes me think I could try it and even like it! :-)
  7. Nick

    December 4, 2009 at 4:04 am

    Hmm, I've never tried making green bean casserole; the only times I've had it have been at school and seeing as how they make that with not only canned cream of mushroom but canned beans... yeah. No more words to be said.love all the little suggestions like dehydrated cane juice in your mocha recipe. I always think either stevia or some agave nectar, never heard of just dehydrated cane juice though...
  8. monicajane

    December 4, 2009 at 5:31 am

    I routinely make cream of mushroom soup and freeze it...and I'm a rare American who did not grow up eating casseroles with cream of whatever soup...but this sounds good! so since I tend to have the goods on hand I can try it.
  9. Lauren

    December 3, 2009 at 11:41 pm

    yum! i plan to try this recipe! thanks!
  10. Amy

    December 4, 2009 at 3:21 am

    count me in!
  11. Ron

    December 4, 2009 at 5:03 am

    Whenever I make this, I use shallots and deep fry them for a couple of minutes :) I always eat organic, and local :)
  12. NOELLE

    December 4, 2009 at 2:44 pm

    Wow how delicious! I am going to try to veganize this! And what a great giveaway! Thanks so much.
  13. Vegetable Matter

    December 4, 2009 at 3:00 pm

    Your beans are positively gorgeous. We'll be at all your pot lucks!
  14. Lisanne

    December 4, 2009 at 3:42 pm

    I completely agree that making your own cream of mushroom soup brings an entirely different taste depth to a dish. Thanks for sharing!
  15. Sarah

    December 4, 2009 at 3:55 pm

    I can't say that I've ever made a green bean casserole - or eaten one for that matter... I grew up eating only fresh fruits and vegetables and whole grains, with little processed food. I'm very lucky for that, and it is the way I'm raising my kids. I have a 3 year old who has never had cane sugar or anything from a can (except coconut milk). Your casserole looks wonderful!
  16. Woodbury Family

    December 4, 2009 at 4:06 pm

    Carrie, I just wanted to send you a quick note to let you know that I have thoroughly enjoyed reading your blog posts! I have gotten so many yummy tips from you and I'm trying to incorporate your ideas into my cooking for the fam :) We love to eat healthy and you have inspired me to look into some local food providers here in Dallas. Hope you and your family are doing well and the move to California goes smoothly!! Merry Christmas! :)
  17. Lezlee

    December 4, 2009 at 5:00 pm

    This is exactly what I'm looking for! I had the "original" green bean casserole on Thanksgiving and I could hardly eat it! I do have one question- when you call for coconut oil, do I assume solid or liquid? I've just started using it, so I'm not sure what form it should be in for baking vs other cooking, etc. Thanks!
  18. katy@thoughtforfood

    December 4, 2009 at 7:19 pm

    Ok, I'll bite. You know, for the good of those folks in Bangladesh ;)
  19. Scott K

    December 4, 2009 at 8:17 pm

    Looks great. I'm going to try a light version of your mushroom soup, substituting light butter and low-fat buttermilk. As a former Marine infantryman, I salute you. the wives always had the toughest duty.
  20. Deliciously Organic

    December 4, 2009 at 8:33 pm

    Coconut oil is a solid at 76 degrees and below and a liquid at 77 degrees and up. It goes back and forth between these two states so sometimes you'll find it at the store and it will be a solid and sometimes not.
  21. Deliciously Organic

    December 4, 2009 at 8:34 pm

    Thanks Scott. That is very kind of you to say.
  22. Kristin

    December 4, 2009 at 2:38 pm

    Your recipe looks delicious! I can't wait to try it. Thanks for offering such a great giveaway!
  23. LA

    December 4, 2009 at 3:45 pm

    im so glad that you've posted this recipe! looks great!
  24. lauramil

    December 5, 2009 at 3:20 am

    i always see this at outpost, its like a co-op grocery store in my town, and when i was in a serious mood for serious dark chocolate i almost bought this kind!!
  25. corrine @ keep your diet real

    December 5, 2009 at 2:40 pm

    This recipe looks absolutely sensational! (and so does the basket that you are giving away) I love green bean casserole, but I have never seen it looking so fresh and delicious. It is difficult to photograph squishy things, but you did an amazing job. :)
  26. Jess

    December 5, 2009 at 6:06 pm

    I love this recipe, it sounds great!
  27. Sara

    December 5, 2009 at 8:54 pm

    I'm sure this was a big hit. No shame in bringing fruit sometimes, we can only do so much :) LOVE mint and chocolate!
  28. Katherine

    December 6, 2009 at 12:36 am

    I'll be making this dish for the Ironsides next week! Super yummy comfort food for while their Mama is gone! By the way, I made the spicy bean soup back in October for the Michaliks, and the guys were wiping their fingers in the bowl to lick off every drop!!!
  29. hes_gvl

    December 5, 2009 at 4:37 pm

    I need this recipe. The man in my life loves green bean casserole, but I don't love the canned soup. I'm going to have to look up more about coconut oil though. I've never used it.
  30. Annie59

    December 6, 2009 at 1:02 am

    Yum, thanks for the recipe.Equal Exchange products are the best!
  31. chelsea

    December 5, 2009 at 9:19 pm

    those green beans look great..yum I love organic and locally grown.
  32. zachsgran

    December 6, 2009 at 6:13 am

    Very nice giveaway! Thanks for the chance!zachsgran1 at yahoo dot com
  33. Dsxyfemme85

    December 6, 2009 at 3:05 am

    I've been wanting to try some organic chocolate for a while, but it's always too expensive in the stores for my Americorps budget! Thanks for the chance, I love your blog.
  34. tmc480

    December 6, 2009 at 7:22 pm

    this looks wonderful! Please enter my nametmc480 at yahoo dot com
  35. Teagal

    December 6, 2009 at 11:49 pm

    This recipe sounds delicious. I had "green bean casserole" for Thanksgiving and let's just say it wasn't as good as yours sounds. I haven't started eating or cooking organic yet, but you are inspiring me to start. This is also my first comment on a blog.
  36. soccermom1

    December 7, 2009 at 1:03 am

    looks deleicious. I love green bean casserole. Please enter merjs682 at yahoo dot com
  37. Katie @ cozydelicious

    December 7, 2009 at 1:54 am

    You may have saved Thanksgiving. In my family, greenbean casserole is sacred! My step-father did his best to make a can-free greenbean casserole at Thanksgiving and let's just say it was not his best culinary moment. We will have to give yours a shot next time.
  38. Feeba

    December 7, 2009 at 5:18 am

    I had a soup party last month-- made 9 different kinds(!)--but no cream of mushroom... I'll have to have another party I guess!
  39. Angela Wilkins

    November 11, 2011 at 7:52 am

    After reading Kelly Dorfman's "What's Eating Your Child" and Dr. Davis' "Wheat Belly", I just didn't know what was left to eat! Then My son in law's mom, (we call each other 'Co-Momma') told me about the recipes she has been trying at your site. Okay, I am researching it and sharing the info with the parents of my students. Thanks Angela Wilkins
  40. Karen

    November 11, 2011 at 1:56 pm

    Hi Carrie, with your grain free diet would you replace the whole wheat flour with arrowroot or some other thickening agent? I really want to make these this year. Thanks - Karen
    • Deliciously Organic

      November 12, 2011 at 9:53 pm

      You can replace the flour with 1 tablespoon arrowroot for a grain free alternative. Enjoy!
  41. Sandra

    December 8, 2011 at 11:59 am

    Hi, Carrie. Not sure what is up, but the print link is not working. I'd love to print this for my Christmas cooking plans. Thanks!
    • Deliciously Organic

      December 10, 2011 at 2:54 pm

      I fixed it! :)

Trackbacks

  1. Thanksgiving Green Beans with Dates, Oranges, and Hazelnuts says:
    November 10, 2011 at 8:19 am
    [...] Thanksgiving without a green bean casserole, read the ingredients first or better yet, check out the recipe I posted last [...]
  2. Mrs. Joseph Wood says:
    November 20, 2012 at 3:57 pm
    Mmmm....Green bean casserole done up all healthy! http://t.co/WGhpVdbF
  3. Thanksgiving Round-Up says:
    November 21, 2012 at 7:20 am
    [...] our menu for Thanksgiving: Smoked Turkey (my husband’s specialty) Carrot Souffle Stuffing Green Bean Casserole Mashed Cauliflower Brussels Sprout and Bacon Hash Persimmon Cranberry Sauce Pumpkin Pie Pecan Pie [...]
  4. Eat – Run – Grow » Thanksgiving! says:
    November 21, 2012 at 8:22 am
    [...] Green Bean Casserole source 123rf [...]
  5. Organic Food Healthier Green Bean Casserole « Recipes for Health says:
    September 4, 2014 at 11:02 pm
    […] Green Bean Casserole – Deliciously Organic – Hmm, I’ve never tried making green bean casserole; the only times I’ve had it have been at school and seeing as how they make that with not only canned cream of mushroom but canned beans… yeah. […]

Hi, I’m Carrie Vitt, FNTP
Welcome to Deliciously Organic

Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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