The holidays are just around the corner, and my mind is starting to churn with all the staples I hope to see at the dinner table! One of my favorites is green bean casserole–usually a minefield of potential problems for those of us with food allergies or celiac disease. But this simple gluten-free, dairy-free recipe has all the flavor (or more!) without the unwanted ingredients.

Recipe

Serves roughly 6 people

2 cans French cut green beans

3 Tbsp olive oil, divided

1 cup onion, chopped

2/3 cups almond flour

1/4 tsp salt

1 tsp minced garlic

3 Tbsp gf flour

1/2 cup chicken stock

1 cup almond milk

1 tsp salt

1/2 tsp pepper (or salt and pepper to taste)

optional: 1/4 cup chopped almonds

handful of sweet potato chips, crushed (or onion straws)

Preheat oven to 375* F and grease an 8×8″ baking dish.

In a skillet or frying pan, heat 1 Tbsp oil and cook onions until soft. Remove from pan and set aside.

Toast almond flour and salt until browned (3-4 minutes); toss with onions to coat.

In a saucepan, sauté garlic in oil until fragrant. Add broth. Gradually whisk in flour so that no clumps form. Whisk in almond milk, salt, and pepper, and simmer 3-5 minutes. Gradually add onion/almond flour mix.

Drain and pour beans into casserole dish. If adding almonds, stir in now. Pour sauce mix over top, spreading evenly. Crush sweet potato chips (or onion straws) and distribute evenly over top.

Bake 30-35 minutes, until golden.

Notes

I used almond milk here in order to make it dairy-free, but this recipe could work with other kinds of milk as well (including regular dairy milk).

If you have a nut allergy, you can try to experiment with other types of flour (and omit almonds). A grittier consistency like almond flour would work better than regular gluten-free flour, but feel free to experiment and see what works!

I used canned green beans to make life easier, but you could also make this with fresh beans. Just slice them up and blanche them before adding. French cut beans seem to work better with the sauce, but you could always use regular sliced green beans.

I’ve substituted 1 tsp onion powder and 1/2 tsp garlic powder instead of fresh onions/garlic, which also saves on chopping. If you want to use the real thing, consider purchasing frozen chopped onions, or using a slap-chop or food processor to do the work of cutting for you.

I used chicken stock for added flavor, but this recipe would work just as well with vegetable stock for a vegan option.

The sweet potato chips were my alternative to the traditional onion straws, which are usually made with gluten. Feel free to leave them off, or to experiment with other crunchy toppings.

Enjoy!