Healthier Gluten-Free Green Bean Casserole

Crisp-tender green beans tossed with sautéed shallots and a splash of whole milk, topped with crispy shallots fried in gluten-free breading. No canned soup.

Course Side Dish

Cuisine American

Keyword gluten-free green bean casserole, green bean casserole without cream soup, healthy green bean casserole, Thanksgiving green beans

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 164kcal

Ingredients

Crispy shallots

1 small shallot sliced into thin rings and separated
3 tbsp Frying With Finch gluten-free universal breading
¾–1 cup avocado oil for shallow frying
1 pinch salt

Green beans

8–10 oz green beans trimmed and halved
1 tbsp olive oil
1 small shallot finely chopped
scant ¼ cup whole milk
salt and black pepper to taste

Instructions

Bread the shallots. Put the shallot rings in a bowl, sprinkle the breading over them and toss with your hands until every ring is coated.
Fry them. Heat the avocado oil in a skillet over medium-high. Add the shallots and fry, stirring, until deep golden, 2–4 minutes. Lift them out with a strainer onto a paper towel and salt them right away.
Blanch the beans. Boil the green beans in well-salted water for 2–3 minutes, until bright green and just tender. Move them straight into a bowl of ice water to stop the cooking, then drain.
Sauté the shallots. In a large skillet over medium heat, cook the chopped shallot in the olive oil until soft and translucent, about 3 minutes.
Toss it together. Add the beans and toss to warm through. Pour in the milk and stir until it coats the beans and bubbles slightly, about 1 minute. Season with salt and pepper.
Top and serve. Spoon into a serving bowl and pile the crispy shallots on top just before serving so they stay crunchy.

Notes

Make ahead: fry the shallots up to a day ahead and keep them uncovered at room temperature. Blanch and ice the beans in the morning and refrigerate. Do the final toss right before dinner.

Crispier shallots: separate every ring before breading and fry in small batches so the oil stays hot.

Thin beans (haricots verts) only need about 2 minutes of blanching.

Feeding a crowd? Double or triple everything for Thanksgiving.

Not gluten-free? Any seasoned flour or breading works for the shallots.

Nutrition is an estimate per serving (3 servings) and assumes the fried shallots absorb about 1½ Tbsp of oil.

Nutrition