Green Bean Casserole is a classic holiday staple... it's a must at our Thanksgiving dinner, even with food allergies or dietary restrictions. This allergy friendly recipe makes it easy to accommodate just about anyone!
Prep Time15 minutesmins
Cook Time30 minutesmins
Servings: 6
Author: Lisa Ngo, Safely Delish
Ingredients
1Tbspbutter or DF margarine
1/2cupmilk or DF milk
2Tbspcornstarch
1cupchicken broth or vegetable broth
1tspminced garlic, or 1/8-1/4 tsp garlic powder
1/4tspsalt (optional)
black pepper to taste
1/2tspsoy sauce (optional)
1poundfrozen green beans, cooked — about 4 cups
1 1/3cupsFried Onions or GF Fried Onions
Instructions
Preheat oven to 350F. Spray a casserole dish with cooking spray.
Steam green beans, or cook according to package instructions, and set aside. Fresh, cooked green beans also work out well!
Melt butter in saucepan over medium heat. If using minced garlic, add to pan and saute for about two minutes. If using garlic powder, it can be whisked in any time.
Whisk cornstarch into cold milk until dissolved (cold liquid is important, or the cornstarch may clump up right away), then add to saucepan. Cook over medium heat until it begins to thicken, whisking constantly to prevent lumps.
Once it just begins to thicken (this will happen fast!), thoroughly whisk in the broth, salt, and optional soy sauce. Continue to cook over medium heat, whisking very frequently until sauce is thickened to a gravy-like consistency. Remove from heat.
Stir in green beans and 2/3 cup fried onions. Add to prepared casserole dish. Bake for 25 minutes at 350F. Top with remaining 2/3 cup fried onions, and bake an additional 5 minutes.