Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Green Bean Casserole

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Sarah's Green Bean Casserole' — USDA MyPlate Kitchen, credited to USDA Center for Nutrition Policy and Promotion, recipe submitted by Sarah, MyPlate Nutritionist (public domain, federal). Converted to gluten-free: wheat flour replaced with 15 g (2 tablespoons) gluten-free 1:1 baking blend as the roux (1:1 swap), Worcestershire sauce specified gluten-free, and whole-wheat crackers replaced with gluten-free crackers. Distinct from the pool's Roasted Green Beans: a sauced casserole with a crumb topping, not a plain roast.

Blanched fresh green beans, onions, and mushrooms are folded into a light white sauce and topped with onion-powder cracker crumbs, then cooked until golden.

Category: SidesServes: 8Time: 45 minComplexity: 3/5

Why this complexity: multiple swaps: blend roux, gluten-free Worcestershire sauce, gluten-free cracker topping; blanch and ice-bath step.

Ingredients

  • 4 cups fresh green beans, trimmed
  • 1 cup onion, diced
  • 2 cups mushrooms, diced
  • 1 tablespoon butter
  • 15 g (2 tablespoons) gluten-free 1:1 baking blend containing xanthan gum
  • 1 cup skim milk
  • 1 tablespoon gluten-free Worcestershire sauce
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 16 low-sodium gluten-free crackers
  • 1 teaspoon olive oil
  • 1/2 teaspoon onion powder
  • Nonstick cooking spray

Method

  1. Preheat the oven to 350°F.
  2. Blanch the green beans in boiling water for about 4 minutes for crisper beans or longer for a softer texture. Plunge into ice water, drain, and set aside.
  3. Place the diced onions and mushrooms in a microwaveable bowl and microwave for about 2 1/2 minutes on high to soften. Set aside.
  4. Melt the butter over medium heat. Stir in the gluten-free blend with a whisk and cook for about 1 minute, whisking continuously.
  5. Whisk in the milk and cook over low heat until you have a thick white sauce.
  6. Stir in the gluten-free Worcestershire sauce, garlic powder, black pepper, and salt.
  7. Stir the drained green beans, onions, and mushrooms into the white sauce, including any liquid with the onions and mushrooms.
  8. Pour into a casserole dish sprayed with nonstick spray. Crush the crackers and toss the crumbs with the olive oil and onion powder. Sprinkle over the top of the casserole.
  9. Cook at 350°F for about 30 minutes, or until the cracker crumbs are golden brown.

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