A must have Thanksgiving dish!
It’s not Thanksgiving without green bean casserole
For those of you that just can’t imagine Thanksgiving without a green bean casserole, I have a new spin on this classic.
There’s no cream of mushroom soup. There’s no crispy onions out of a can. It is a more sophisticated recipe but almost as easy as the time-honored version. And a whole lot tastier!
In addition to the green beans I add some pasta to make this side dish perfect as a main dish for any vegetarians you may have at your holiday dinner table. But not just any pasta, I added gluten free bean pasta, which is grain free and packed with protein. I thought how perfect is it to add pasta made of beans to green bean casserole?
And what would green bean casserole be without the crispy onions? Seriously? Isn’t that the best part? Instead I used crispy shallots – fried the way I describe in the recipe, they are crunchy and delicious and totally grain free!
To make this dish dairy free and vegan you can
Gluten Free Green Bean and Pasta Casserole
1 (7.05-ounce) package gluten free bean pasta (fettuccine style)
1 pound green beans, trimmed and cut in half
2 tablespoons butter or dairy free butter substitute
8-ounces white button mushrooms, sliced
1 cup gluten free chicken or vegetable stock
1 cup heavy cream
2 cups (7-ounces) grated Parmesan cheese
6 shallots, thinly sliced
Preheat oven to 350 degrees.
Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 4 minutes. Add the beans to the pasta and cook for another 4 minutes. Reserve about 1 cup of the cooking water and drain the pasta and green beans.
n a large skillet, melt the butter over medium high heat. Add the mushrooms and cook until they start to brown, about 6–7 minutes. Add the stock and cream, bring to a boil, reduce heat and simmer for 2 minutes. Stir in the Parmesan cheese then add the pasta and green beans. Add kosher salt and black pepper to taste. Stir to combine. Add a little pasta water if the sauce is too thick. Pour the mixture into a 9-inch by 12-inch baking dish and bake for 20–30 minutes or until heated through and bubbly.
While the casserole is baking, prepare the shallots. Line a plate with paper towels. Pour enough oil into a large skillet to come up ¼-inch. Heat over medium-high heat. Reduce the heat to low, add the shallots and let cook for 12 minutes, the shallots should be quite soft. Raise the heat to high and cook, stirring often, until the shallots are well browned. Remove with a slotted spoon and let drain on the paper towels. Sprinkle with salt. The shallots will crisp more as they cool.
When the casserole is done, scatter the shallots over the top and serve.
substitute full fat coconut milk for the heavy cream and use a dairy free Parmesan topping.
I would cut back on the amount by half of the Parmesan topping
and add more salt to taste. Also use vegetable stock in place of chicken – you’ll be good to go!