This is a great, healthy replacement for traditional green bean casserole that contains unknown or scary ingredients like monosodium glutamate (MSG). AND it’s not only gluten free, it’s delicious! The instructions look long, but it’s easy to make. (Scroll down for do-ahead tip and substitutions if you aren’t worried about gluten-free.) As always, if making the gluten-free version, make certain all ingredients are, in fact, gluten free.
This recipe cooks up fast – your sauce should be finished before onion rings are done baking. Be sure to gather your ingredients before starting. Scroll down for video.
- FOR THE TOPPING:
- 2 medium Onions, sliced
- ¼ to ½ Cup Pamela's Baking and Pancake Mix
- 1 Teaspoon Himalayan or Celtic Salt
- 1 Small Egg
- 3 Tablespoons Water
- FOR THE PAN:
- 2 Teaspoons Coconut Oil
- FOR THE CREAM OF MUSHROOM SOUP:
- 1 pound frozen or fresh, French-style Green Beans
- 2 tablespoons Butter
- 12 ounces fresh Mushrooms
- ½ teaspoon freshly ground Black Pepper
- 1 teaspoon Himalayan or Celtic Salt
- ½ teaspoon Onion Powder
- 2 minced Garlic Cloves (about 1 ½ teaspoon)
- 1 cup Chicken Broth (bone broth)
- ½ cup Milk
- ½ cup Light Cream
- ¼ cup Arrowroot Powder
- MAKE THE ONION RINGS:
- Preheat the oven to: 475° F.
- Gather ingredients.
- Remove green beans from freezer. Place in strainer and rinse with cold water for a few minutes. Set aside to drain and continue thawing.
- Coat a sheet pan with coconut oil.
- Mix Pamela's Baking and Pancake Mix and Himalayan Salt in a large mixing bowl.
- In another bowl, scramble egg with water.
- Toss sliced onion rings in egg/water mixture.
- Toss onions in bowl with Pamela’s Baking and Pancake Mix and Himalayan Salt to coat.
- Spread onions onto jelly pan.
- Bake at 475° F for 30 to 35 minutes, flipping every 10 minutes. Onions should be slightly brown when done.
- Change oven temperature to 400° F when onions are finished. (Or shut off oven if making casserole for the next day - see "DO-AHEAD TIP below.")
- WHILE ONIONS ARE BAKING, MAKE CREAM OF MUSHROOM SOUP:
- Chop mushrooms into tiny pieces.
- Over medium heat in a 12-inch *skillet, add butter, mushrooms, salt, pepper, and onion powder.
- Cook over medium heat for about 5 minutes or until mushrooms start to turn slightly brown.
- Add fresh garlic and cook for additional minute.
- Add chicken broth, milk and cream.
- Sprinkle arrowroot powder on top using a metal strainer and quickly stir in. (Mixture will thicken quite fast and you don't want it to lump.)
- Remove from heat and stir in ¼ of the baked onions and all of the green beans.
- Top with the remaining onions.
- Bake at 400° for 15 minutes or until bubbly. Serve immediately.
DO-AHEAD TIP: Once cooled (about 20 to 30 minutes), refrigerate. Cook at 350° F for 30 minutes.
Do-ahead Tip: Make casserole the day before and once cooled, refrigerate. When ready to eat, bake at 350° for 30 minutes or until bubbly.
Substitutions: FOR CASSEROLE THAT IS NOT GLUTEN-FREE – 2 tablespoons all-purpose flour can be substituted for the arrowroot powder in the soup and 1/4 to 1/2 cup all-purpose flour can be substituted for the Pamela’s Baking and Pancake Mix for the onion rings. (Honestly, I think the onion rings are crispier and taste MUCH better using the Pamela’s Baking and Pancake Mix.)
Whole milk can be substituted for the milk and cream.