Gluten-Free Naturally: Green Bean Casserole

Sunday, August 31, 2025

Green Bean Casserole

Naturally Gluten-Free Meals

Green Bean Casserole

Serves 6 people

INGREDIENTS

The Green Beans

2 Lbs Green Beans, fresh, trimmed

5 Slices Bacon

2 Cups Cremini Mushrooms, sliced

The Onions

2 Cups Onion, sliced

¼ Tsp Salt

3 Tbls Olive Oil

The Sauce

2 Cups Cauliflower, cut up

1 Cup Coconut Milk

4 Cloves Garlic

½ Tsp Salt

½ Tsp Pepper

¼ Tsp Nutmeg

1 Tbl Parmesan Cheese

3 Egg Yolks

INSTRUCTIONS

Pre-heat your oven to 400F

Combine the cauliflower, garlic and coconut milk in a sauce pot, cover with a lid and cook over medium heat until the cauliflower is fork tender.

Arrange green beans in one flat layer over 2 sheet pans. Sprinkle the mushrooms all over. Cut the bacon into small pieces and distribute it evenly over all of the veggies. Sprinkle with a pinch of salt. Roast for 20 minutes, middle and bottom rack. Rotate the pans after 10 minutes.

In the meantime heat a large skillet over medium heat. Add in the oil and the onions. Sprinkle with salt. Use tongs or forks to gently toss. Then cover with a tight fitting lid. Stir every 5 minutes. They will begin to get tender, then translucent, then browned and finally soft and sweet with some toasty bits!

When the cauliflower is done, do not drain the liquid. Add in the seasoning and the parmesan. Carefully transfer all the contents to a blender, or use a stick blender in the pot, and blend on high until smooth. While the mixture is still warm, add in the egg yolks one at a time and beat until fully combined.

When the green beans are ready remove them from the oven. They will be browned and crunchy. Arrange them in a casserole dish, pour the cream sauce over the green beans and top with the caramelized onions. Pop the casserole in the oven and bake for 20 minutes. Remove from the oven, and serve!

NOTE: Always read labels carefully

CarolAnne Le Blanc