A Gluten-Free Blog for the Taste Full World

Green Bean Casserole (GF) November 30, 2009

I love Thanksgiving foods. My favorite things on the table are the turkey, pumpkin pie and green bean casserole.

I found a way to bring the beans to me without using cream of mushroom soup, as used in most recipes. I even got to put crunchy fried onions on top! My mom found fried red onions at an Asian food market that worked really well with this.

The weather has finally grown cold enough to require a jacket. Yes, just jeans, a t-shirt and a jacket are sufficient to stay warm. On Thanksgiving day, the family ate outside and I wore a knee length skirt and a short sleeved shirt: no sweater or even close-toed shoes. But now, the wind blows outside and huge thunderhead rain clouds loom over my back wall, bringing rain and the air has taken a delightfully chilly turn. I hope it stays this way for a while; I don’t like the hot weather we get so often out here in the southwest.

So, back to my little casserole. I used leftover turkey gravy, but you could start with the meat juices or probably get away with thickening stock with white rice flour (the stuff that’s the consistency of corn starch).


1/2 C Turkey gravy

1 1/2 C Poultry or Vegetable stock

~2 tsp White rice flour

1/2 C Half & Half

3 C Green Beans

1/2 white onion, minced

TBS minced garlic

pinch of lemon or garlic salt

crunchy fried onions (optional)


Heat stock in a wide pan (for greater surface evaporation), dissolve rice flour into stock. Once dissolved, add turkey gravy and mix together. Once your pan is homogeneous, add the minced onion and garlic. Reduce to about half volume, then remove from heat. Add half & half while stirring quickly. Return to heat and reduce at a low simmer. Sauce should be thick and gravy-like when finished.

Spread green beans in a casserole dish. Pour sauce over green beans, spreading minced onion/garlic throughout. Pop it in a preheated oven at 375 for about 20 minutes. Timing is variable on depth of dish and total volume of beans & sauce. When sides begin to brown and sauce is bubbling, add fried onions. I would only add them thenĀ  if the casserole will be eaten same day. If you’re making it with the intent of having leftovers- put onions on individual servings so they don’t get soggy in the fridge.