One traditional Thanksgiving dish I have missed is green bean casserole. In fact, I’ve been craving something like this for weeks! But getting a creamy filling without fresh dairy or any starch, and a crispy topping without any grain is a real challenge!Fortunately, I got inspired by one of my favorite gluten-free food authors, Laura B Russell’s Thanksgiving Green Bean Casserole. Her recipe needed some major changes to be GAPS friendly, but served as the base for this recipe. One thing I love about it is that every part of it can be done in advance, and then you can just finish it up at the last minute. That makes it a perfect dish for the holidays!
IngredientsGreen Bean Filling
- 1 lb mushrooms, chopped
- 2 1/2 cups turkey stock based starch-free onion gravy
- 3 cloves garlic, pressed
- fresh ground black pepper
- 5 cups trimmed green beans
- 3 Tbsp ghee or other fat
- real salt
Fried Shallot Topping (omit for GAPS Intro)
- 6 tablespoons ghee
- 5 shallots, peeled and sliced into thin rings
- Preheat the oven to 350°.
- Trim your green beans by cutting the ends off and cutting into 1-2 inch pieces. Steam them until tender (they will not get much softer than this when the dish bakes). Drain well.
- Melt 3 Tbsp ghee in a heavy pan and add chopped mushrooms and about 1/2 tsp salt. The pan will seem too dry at first, don’t worry – just stir. The mushrooms will release moisture. Cook, stirring occasionally on medium-high until the mushrooms have reabsorbed most of the moisture and have turned golden brown – about 8-10 minutes.
- Lower the heat and add the garlic, cook an additional minute.
- Add the gravy and green beans to mushroom mixture and stir together. (You may refrigerate the mixture for a day or two – just bring it to room temperature before baking.)
- Transfer to a greased 11 x 7 inch baking dish. Bake, uncovered, for 15 minutes.
- Slice the shallots extremely thin, using a mandoline slicer if possible.
- Heat 6 Tbsp ghee on medium high heat, and add the shallots, in batches. Do not allow the ghee (or other fat) to smoke!
- Remove with slotted spoon as they brown, and dry on paper towels.
- Toss with salt and then store at room temperature for up to a day until ready for baking.
- After green bean filling has baked for 15 minutes, top with the fried shallots and return to oven.
- Bake until sauce is bubbling, about 5-10 more minutes.