Gluten Free Green Bean Casserole for a #GlutenFreeChristmas

This gluten free twist on an American classic is the perfect side dish for a #GlutenFreeChristmas!

Yield: 8 servings
Prep time: 20 minutes
Cook time: 30 minutes

Gluten Free Green Bean Casserole

Here's an American Thanksgiving and Christmas tradition you may not have come across: Green Bean Casserole. This casserole is a staple at the dinner table on the big holidays in the states and has been on my list to make gluten free for some time. It's a really easy side dish to make and you can serve it alongside turkey, ham or chicken.It would also work well as an Easter side dish, too!

Ingredients:

For the crispy onions
1 large onion
1 1/2 cups of milk
2 tablespoons white vinegar
6 tablespoons besan or chickpea flour
salt
black pepper
pinch of sugar
 

For the green beans
1 shallot, diced
2 tablespoons of butter
2 cans of gluten free mushroom soup
200 grams button mushrooms
400 grams trimmed green beans
salt
pepper

Gluten Free Green Bean Casserole

Instructions:

1. Soak the sliced onion in the milk and vinegar for 15 minutes. Meanwhile, combine the chickpea flour with salt, pepper and sugar in a plastic bag. Once the onions have soaked, toss in the chickpea flour. Shake off any excess flour and set aside.
2. Heat sunflower oil until it reaches 350 degrees F. Fry the onions in batches until they are crispy and cooked through. Set aside and prepare the casserole.
3. Preheat your oven to 180C.
4. Blanch the green beans by bringing them to the boil until they are just tender. Drain the green beans and refresh in a bit of cold water. Leave to dry.
5. Fry the mushrooms in a bit of butter with the shallot. Once the mushrooms have reabsorbed their juices, tumble into a casserole dish with the green beans. 
6. Pour over the gluten free mushroom soup and stir to combine.
7. Bake for 10 minutes, until the soup is warm.
8. Scatter over the crispy onions and return to the oven for 5 minutes then serve.