Gluten Free Green Bean and Pasta Casserole Recipe

How many of you make some type of green bean casserole to go along with your holiday dinner? My granddaughter likes to make one to go along with Thanksgiving dinner, but I typically make one to go along with Christmas dinner.

Our guest post recipe today is courtesy of Explore Cuisine, Recipe Credit: Carol Kicinski, Simply Gluten Free. It will make 8-10 side-dish servings.

Gluten Free Green Bean and Pasta Casserole Recipe

Gluten Free Green Bean and Pasta Casserole Recipe

Kosher salt
1 (8 ounce) package Explore Cuisine Edamame & Mung Bean Fettuccini
1 pound green beans, trimmed and cut in half
2 tablespoons butter or dairy free butter substitute
8 ounces white button mushrooms, sliced
1 cup gluten free chicken or vegetable stock
1 cup heavy cream
2 cups (7 ounces) grated Parmesan cheese
Black pepper
Vegetable oil
6 shallots, thinly sliced

Preheat oven to 350 degrees.

Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 4 minutes. Add the beans to the pasta and cook for another 4 minutes. Reserve about 1 cup of the cooking water and drain the pasta and green beans.

In a large skillet, melt the butter over medium high heat. Add the mushrooms and cook until they start to brown, about 6 – 7 minutes. Add the stock and cream, bring to a boil, reduce heat and simmer for 2 minutes. Stir in the Parmesan cheese then add the pasta and green beans. Add kosher salt and black pepper to taste. Stir to combine. Add a little pasta water if the sauce is too thick. Pour the mixture into a 9 inch by 12 inch baking dish and bake for 20 – 30 minutes or until heated through and bubbly.

While the casserole is baking, prepare the shallots. Line a plate with paper towels. Pour enough oil into a large skillet to come up ¼ inch. Heat over medium-high heat. Reduce the heat to low, add the shallots and let cook for 12 minutes, the shallots should be quite soft. Raise the heat to high and cook, stirring often, until the shallots are well browned. Remove with a slotted spoon and let drain on the paper towels. Sprinkle with salt. The shallots will crisp more as they cool.

When the casserole is done, scatter the shallots over the top and serve.

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Comments

  1. Jo-Ann Brightman says:

    This is a great twist on the usual green beans recipe. I love the use of the Edamame & Mung Bean Fettucini.

  2. Cathy Jarolin says:

    What an awesome Green Bean Casserole. I will pin this recipe. The next time we have a roast I will serve this Casserole with it!. Their is enough difference between this Green Bean casserole & the Green bean Casserole that we usually have. It will be a welcomed change. I can’t wait to make it. Thank You again for sharing..

  3. This looks good. I especially like the addition of the button mushrooms to the casserole. I would like to give it a try.

  4. I think this is a great way to sneak in some added nutrition with the Explore Cuisine Edamame & Mung Bean Fettuccine. It looks like it has lots of added fiber, iron and folate. I would love to try this with my family!

  5. Peggy Nunn says:

    I would like this as an alternative to my green bean casserole. I get tired of it. I bet my family would like it too.

  6. Barbara Montag says:

    This looks interesting – a must make soon.
    Thank you for the recipe!

  7. That’s a good change up for a tired and true casserole my mother made. (I did mean tired and true). I’m tired of it.

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