Made From Scratch GF Green Bean Casserole

My made-from-scratch gluten-free green bean casserole — Thanksgiving's easiest make-ahead side.

I couldn't let Thanksgiving pass by without sharing my favorite dish! This made-from-scratch (except for the crispy onions, because who has time for that) gluten-free green bean casserole is so easy, and you can make it ahead. Best part: if you're running out of oven space, this can basically cook at whatever temperature the rest of your oven needs — it's super adaptable.

Ingredients

• 2 lbs fresh green beans, trimmed
• 3 tbsp butter
• 3 garlic cloves (or 3 frozen garlic cubes)
• 2 (8oz) packages white mushrooms, pre-sliced
• 3 tbsp oat flour
• 1 1/2 cups chicken broth
• 2 cups heavy cream
• 12oz gluten-free crispy onion topping

Instructions

• Sauté the mushrooms, garlic, salt, pepper, and butter until the mushrooms have some color, about 7 to 10 minutes.
• Add the oat flour and cook for 2 minutes with the mushrooms.
• Slowly whisk in the chicken broth, then the cream. Cook for 5 to 10 minutes.
• Add the green beans to the pot and cook for 3 minutes. Add more salt and pepper to taste.
• Add the green bean, mushroom, and cream mixture to your casserole dish. Cover with foil.
• When ready to bake, preheat the oven anywhere from 350° to 400°. Uncover the casserole dish and top with the crispy onions.
• Cook until the green beans are heated through and the topping looks nice and crispy — ideally 400° for about 20 minutes, but you can fudge the temp and time depending on what else is in your oven.