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1. DECONSTRUCTED GREEN BEAN CASSEROLE FROM SCRATCH PLUS
2. DECONSTRUCTED GREEN BEAN CASSEROLE FROM SCRATCH FREE

Vegan sour cream for the half-and-half.

DECONSTRUCTED GREEN BEAN CASSEROLE FROM SCRATCH PLUS

Coconut milk plus 1 tablespoon of vinegar for the milk.If you follow commenter ABC's suggestions, keep in mind they have not been tested out. While we've never tried to make this casserole vegan, one of our commenters has. Add the additional four tablespoons of butter. Add the finely diced mushrooms and cook until soft, about another 3 minutes. Add the onion and garlic and cook until soft and tender, about five minutes. Purchase gluten-free French-fried onions or use gluten-free panko and gluten-free flour to make the onions. In a large skillet, melt 2 tablespoons butter over medium heat.

If using cornstarch, reduce the amount to 1 1/2 tablespoons. Sauté sliced mushrooms and shallot in butter and olive oil over med-low until mushrooms have released all their liquid, about 10 minutes.

DECONSTRUCTED GREEN BEAN CASSEROLE FROM SCRATCH FREE

Gluten Free Tweaks for Green Bean Casserole If you do skip the mushrooms, add extra green beans. Add in the onions and mushrooms and sauté until the onions are tender, approximately 6 minutes. In a skillet, saute sliced mushrooms and celery in 1 Tbs of oilve oil until tender and fragrant. Shock in an ice bath to stop the cooking, drain and set aside. Blanch the green beans for 1-2 minutes, or until tender crisp but still bright green. In a large skillet over medium heat add the olive oil, once hot add in the butter. Next, bring a large pot of salted water to boil. Drain off the water and cool completely with cold water. If it's the texture, not the flavor, of mushrooms that's unappealing, use a stick blender to blend the mushrooms into the sauce. Add in the green beans, bring to a simmer, cover and cook for 6 minutes. In Step 7, add the butter, garlic, and thyme that you would have used in Step 6 to sauté the mushrooms to a pot, add the flour, half and half, and broth and follow the directions to create the sauce. Add green beans to boiling water and cook for 5 minutes. Meanwhile, prepare an ice bath (water and ice) in a large bowl and set aside. Stir in the brown sugar, soy sauce, garlic powder, and pepper until well. Melt the butter (in a glass measuring cup in the microwave or in a small saucepan on the stove). Sprinkle chopped bacon over the green beans in the baking dish. Drain and transfer to an approximately 2 -quart baking dish.

Bring a gallon of salted water to a boil over high heat. Add the green beans and simmer for 15 minutes. You can omit the mushrooms in this casserole if you want and just use the cream sauce. Grease a 1.5 quart dish or 8x8 baking pan and set aside.