Green Bean Casserole

Tags: holiday - Thanksgiving - side - vegetarian - Gluten Free - GF Holiday - GF Thanksgiving - GF Side - GF Vegetarian
Active Time: 45 minutes
Passive Time: 1 hour
Serves: 8 - 10

Classic green bean casserole

Adapted from Bon Appetit

• Green beans: 2 lbs

• Butter: 2 tbsp (unsalted)

• All purpose flour: 2 tbsp (sub with GF flour to make GF)

• Whole milk: 1.25 cups
• Heavy cream: 1 cup

• Garlic: 4 cloves, finely grated
• Parmesan: 1/2 cup grated

• Black pepper: to taste
• Kosher salt: to taste

• Almonds: 3/4 cup slivered, optional

• Fried onions: 3/4 cup (make sure to buy GF brand as necessary)

• Almonds are optional but delicious
• Can make casserole through all steps but baking, then put in fridge and bake a day or two later
• The original recipe from Bon Appetit has mushrooms

1. Preheat oven to 375F
2. If using almonds, toast in a pan over very low heat
3. Cook 2 lbs green beans in a large pot of salted boiling water, working in batches as necessary. Cook until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool. Trim stem ends
4. Melt butter in a large saucepan over medium low. Whisk in flour, cooking until roux is golden brown and smells nutty, about 4 minutes. Whisk in milk and cream slowly. Increase heat and bring to a simmer, cooking until béchamel is thick and bubbling. Remove from heat and whisk in garlic and parmesan. Season to taste with salt and pepper
5. Arrange green beans in a 2 quart baking dish. Pour sauce over the bean mixture. It may not look like enough, but it is! Cover tightly with foil and bake until sauce is bubbling, 25-30 minutes. Uncover and bake until lightly browned on top, another 15-20 minutes. Top with almonds and onions, then bake for another 3-5 minutes. Let sit 10 minutes before serving