I needed a recipe for a gluten-free green bean casserole that I could make in my vintage Griswold cast iron skillet. Mine must be the only family on the planet that does not have green been casserole as part of their Thanksgiving day lineup. I decided that this Thanksgiving, I’d add it to the menu.
Southern Cast Iron magazine has a killer recipe for skillet green bean casserole. A family member has celiac’s disease, so I needed to alter the recipe just a tad to make it gluten-free. I also wanted to prep as much the day before serving, so I had less to worry about on the big day.
This gluten-free green bean casserole – that I made in my vintage Griswold cast iron skillet – was a huge hit. Even people who did not like beans liked it! I doubled the recipe from the magazine, and made the entire thing in my Griswold Iron Mountain no. 9 cast iron skillet. 1 Here’s how I made it!
Gluten Free Cast Iron Skillet Green Been Casserole
Serves 8 (or more) hungry adults.
- 2 lbs fresh green beans, trimmed and cut into ~3″ pieces.
- 1 t. salt, divided
- 1 c unsalted butter
- 16 oz. sliced white mushrooms
- 1 med. onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 c. King Arthur gluten-free flour
- 1-1/2 c. gluten-free chicken broth
- 1 c. half-and-half
- Scant 1/2 t. freshly-grated nutmeg
- About 25 cranks of freshly-ground black pepper (~1 t.)
- 1 c. freshly-grated Parmesan cheese
- 1 c. gluten-free French fried onions. *I used a can of 365 brand from Whole Foods. There are others available, or you can find recipes on the web to make your own with gluten-free Bisquick or gluten-free flour.
Note: I prepped the green beans (steps 1-4) the day before using. I kept them until use in the refrigerator in a plastic bag with a folded damp paper towel inside. Worked great.
- Fill a large saucepan with water – enough to cover the beans. Add about 1/2 t. salt. Bring to boil.
- Once boiling, add the trimmed green beans. Boil for about 5 minutes, or until just crisp-tender (I hate soggy beans!)
- Drain the beans and immediately plunge them into a large bowl filled with ice water. This stops the cooking and will help the beans retain their bright green color.
- Once the beans have cooled, remove from water and place in an open plastic bag along with a damp paper towel. Refrigerate until use.
- Preheat oven to 350°.
- Melt the butter over medium heat in a larger (I used a size 9) cast iron skillet. Add mushrooms, onion, and garlic; cook until tender.
- Remove mushroom mixture from pan, and set aside.
- Add gluten-free flour to the skillet and cook until bubbly. Stir in broth; cook for 1 minute. Add half-and-half; cook until thickened.I used my jumbo Fiskie (fork + whisk) to make the recipe. It works great – especially when mixing together liquid ingredients, as here.
- Stir in nutmeg, pepper, beans, mushroom mixture, and remaining ½ teaspoon salt. Pour mixture into a 9-inch cast-iron skillet. Top with Parmesan and french-fried onions.
- Bake until bubbly, about 15 minutes.
Our Thanksgiving dinner was served “buffet” style. I placed my vintage Griswold cast iron skillet on a trivet and served the green bean casserole right from the pan. It made a beautiful presentation and the skillet – being cast iron and retaining heat well – kept the beans warm.
I meant to get a shot of the beans on someone’s plate, but it was gone before you know it!