Green Bean Casserole
A holiday favorite. Making your own cream sauce replaces the high sodium store versions. This is creamy and savory with a wonderful crunchy topping.
Makes
Serving size
Ingredients
1 ½ tablespoons unsalted butter or vegan unsalted butter
1 ½ tablespoons gluten free flour
1 ¼ cups no-salt added chicken broth
4-ounces heavy cream (or nondairy milk)
⅛ teaspoon white pepper (or black)
⅛ teaspoon ground nutmeg
⅛ teaspoon coarse salt
¼ teaspoon ground allspice
¼ teaspoon ground dry mustard
2 teaspoons of low sodium, gluten free Worcestershire sauce
4-ounces shredded sharp cheddar cheese (or vegan cheese shreds)
1 tablespoon arrowroot powder
1 tablespoon water
4 strips of reduced sodium bacon, diced (or tempeh bacon)
¼ cup onion, diced
1 teaspoon sugar
3 cans no salt added cut green beans, (about 4 ½ cups), drained
2.5-ounces gluten free crispy fried onions
Special equipment
Casserole dish or 9 x 13 inch baking pan
Instructions
- Preheat the oven to 350°F.
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour and cook 1 to 2 minutes, or until it is bubbly and golden.
- Whisk in the broth and heavy cream. Continue whisking until flour has dissolved.
- Add the pepper, nutmeg, salt, allspice, ground mustard and Worcestershire sauce (if you are using tempeh bacon, do not add in salt).
- Bring to a boil and cook 1 to 2 minutes or until it begins to thicken.
- Turn off the heat and whisk in the cheddar cheese until fully melted and combined. The sauce should still be pourable, yet thick enough to see some trails from the whisk.
- Combine the arrowroot with the water in a separate bowl and whisk into the sauce. Continue to whisk until thickened (you will feel the resistance on the whisk). Set aside.
- In a large pan add diced bacon, onion and sugar. Turn heat to medium. Cook until the bacon is crisp around the edges and the fat is bubbling.
- Add the green beans and toss until beans are warm and coated with the fat, 1 to 2 minutes.
- Place bean and bacon mix into a casserole dish or baking pan and pour sauce over top.
- Crumble the fried onions in your hand as you sprinkle them over top.
- Bake for 30 minutes or until fried onions are golden, and sauce is bubbling.
Cooking Tip
The fried onions really make this dish, it is worth it to seek them out. You can substitute gluten free panko breadcrumbs or lightly salted crushed potato chips, gluten free crackers, or gluten free pretzels for the fried onions.
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
