Smoked Gouda Green Bean Casserole

I have blogged this recipe before, and even linked it to Pintrest, but the blog post seems to have dissapeared.

This recipe is gluten free and a family favorite.

Smoked Gouda Green Bean Casserole

4 cans green beans
1 block of smoked Gouda (shredded)
Worcestershire sauce
2 cups heavy cream
2 pkgs sliced mushrooms
1/2 package cream cheese
2 tablespoons chopped garlic
1 large yellow onion
1 cup shredded cheddar
Chicken stock
Corn starch
1/4 cup gluten free flour mix
2 tablespoons almond flour
2 tablespoons corn meal
3/4 stick of butter
Peanut oil (for frying onions or oiling cookie sheet)
Extra virgin olive oil ( for drizzling on top of onions if baking)
1/2 tablespoon Onion powder
1/4 tablespoon garlic powder
To taste: salt, pepper

Notes: I prefer to use low sodium french green beans. Fresh green beans can be used if you prefer. When preparing the onion topping, you can either deep fry or bake the onions. I will discuss baking them, but could also deep fry them in peanut oil instead. Sometimes my husband does this just prior to frying his turkey, if we are preparing one. This recipe primarily uses smoked Gouda cheese, but I do like to add a small topping of Cheddar at the end because it melts well and helps make the dish look finished. It also helps keep the onions on top. Basically, smoked Gouda is what makes this dish taste amazing, but cheddar had different melting properties, so it makes a better topping.

First shred the smoked gouda cheese. I use most of a block and I have never measured it. Maybe 3 or 4 cups. I know its more than two cups. In my opinion, you can never have enough cheese.


Onion Crisp Directions:

Mix almond flour, gluten free flour mix, and cornmeal in a bowl. Season with salt and pepper.

Slice onion 3/4 of large onion into 1/8 inch slices.  Set aside remaining onion for casserole. Lightly coat with cooking spray. Toss in flour mixture.

Remove coated onions to an oiled cookie sheet. Spread evenly and drizzle with oil. Bake at 400 degrees for 10 to 15 minutes and then flip and bake until brown on both sides. Total cook time will be 20 to 30 minutes.


Casserole Directions:

Open 4 cans of green beans and rinse them well. Once drain add the beans to a large bowl. Add 4 shakes of Worcestershire sauce and toss beans to evenly distribute.

Dice remaining onion. In a large saucepan melt the butter and then add the garlic, onion, and mushrooms. Cover and periodically stir. Add chicken stock as needed to prevent burning, add flavor, and help facilitate the cooking process. I normally only add enough to cover the bottom of the pan. Keep adding stock until cooking is finished. Cook until mushrooms are tender and then keep cooking uncovered until the liquid has cooked away.


Add cream and cream cheese and cook on low for 5 or 10 minutes. Then add pepper and a teaspoon or so of cornstarch. Cook a few morn minutes until thickened. Add a handfull of Gouda cheese and stir until melted.


Add cream sauce to beans and stir well. Add onion powder, garlic powder, salt, and pepper.

Spray non-stick spray into a 9×13 casserole dish and then add half the bean mixture. Top with a layer if Gouda cheese. Repeat with remaining bean mixture.

Bake on 350 degrees for 30 minutes.

Remove and top with cheddar cheese and onion crisps. Bake for an additional 10 minutes.

[Insert picture of finished casserole … Oops we ate it before I rembered to take a picture]


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