My Mom’s Gluten Free Green Bean Casserole

No Thanksgiving dinner is complete without a green bean casserole and this year we had a guest with a severe gluten allergy. My mom graciously opted to make this delicious green bean dish that features fresh green beans and carrots.

Aside: She planted the left-over carrot tops and is very proud that they are currently growing in her home 😀

Here, in her words, is how she did it:


Here is the Green Bean recipe I put together.  It is a blend of about three different recipes that sounded good to me.  I must have read about twenty….
I have picked up that annoying habit of M’s….ya know the one….not measuring stuff 😉

According to my grocery receipt, I used 2.65 lbs of Green Beans, and .85 lbs of Green-Top Carrots.

Saute Julianned carrots, until slightly caramelized; add 2 stalks of finely chopped celery, 1 medium chopped onion and continue sauteing until caramelized.  Add 4 finely minced cloves of garlic, 1 square box of Baby Bella mushrooms (chopped), and some of the leaves from the carrot tops.  Stir and fry this mixture until it smells so good you can’t stand it.

Steam the green beans.  Place half the steamed beans in a casserole dish.   Layer 2/3’s the carrot mixture, then the remaining beans and the remaining carrot mixture on top.

In the same pan as you sauteed the carrots et. al., squeeze half a lemon and zest as much of is as you can without losing a knuckle. Heat it on low and add 8 oz of unflavored Greek yogurt and a dash of Dijon mustard and some more of the carrot-top leaves.

Spread this mixture on top of the layered bean/carrot casserole. Add sliced almonds.  Place in the oven and brown/crisp the top.

** When I make this next time, I plan on doubling the amount of yogurt topping.  Maybe stretch it out by adding a little Almond Breeze milk and ground Flax seed.

Hope you can make sense of this…it is not exactly laid out recipe style.

Nutritional Info (

Making some assumptions on measurements and serving sizes (8 servings per batch):


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