Name: Gluten-Free Green Bean Casserole
Prep time: 20 min
Total time: 1 h 20 min
Yield: 6 - 8 serving(s)
Ingredients: Unsalted butter or cooking spray, for pan; 4 medium shallots, thinly sliced; 1 1/2 c. neutral oil; 3/4 tsp. kosher salt, divided; 16 oz. fresh or frozen green beans (if frozen, thawed and drained), cleaned and halved; 1 c. water (optional); 1 clove garlic, finely chopped; 1 medium yellow onion, coarsely chopped; 1 tsp. dried herbs (such as sage, thyme, rosemary, etc.); 1/4 tsp. freshly ground black pepper; 8 oz. button mushrooms, sliced; 1/4 c. white miso; 1/3 c. Worcestershire sauce; 1 1/2 c. whole milk, divided; 2 tbsp. cornstarch; 1/4 c. grated Parmesan

Step 1Preheat oven to 350º. Line a baking sheet with paper towels. Grease a 1.5-quart casserole dish with butter or cooking spray.

Step 2In a medium skillet over medium-high heat, cook shallots and oil, swirling pan and stirring occasionally to promote even frying, until shallots just start to turn a pale golden brown, 6 to 8 minutes. Drain into a fine-mesh sieve set over a large bowl, then spread shallots onto prepared sheet; season with 1/4 teaspoon salt. Reserve 4 tablespoons shallot-cooking oil; refrigerate remaining oil for another use.

Step 3Meanwhile, if using fresh green beans, in a large heatproof bowl, toss beans with water. Microwave on high until tender, 5 to 7 minutes; drain and set aside.

Step 4In a large skillet over medium heat, heat 3 tablespoons reserved shallot-cooking oil. Cook garlic, stirring frequently, until it starts to sizzle, about 1 minute. Add onions, dried herbs, pepper, and remaining 1/2 teaspoon salt. Continue to cook, stirring occasionally, until softened and translucent, about 8 minutes. Add mushrooms and 1 tablespoon shallot-cooking oil and cook, stirring occasionally, until softened, 3 to 5 minutes. Add miso and cook, stirring constantly, until fragrant, about 1 minute. Stir in Worcestershire sauce, scraping any bits from bottom of pan, then add 1 cup milk and bring to a simmer over medium-high heat.

Step 5In a small bowl or liquid measuring cup, whisk cornstarch and remaining 1/2 cup milk. Stir cornstarch mixture into mushroom mixture and continue to cook, stirring constantly, until mixture thickens to a gravy-like consistency, about 2 minutes. Remove from heat and stir in reserved green beans.

Step 6Pour green bean mixture into prepared dish. Top with Parmesan and crispy shallots.

Step 7Cover pan with foil and bake casserole 20 minutes. Uncover and continue to bake until cheese and shallots are browned, 10 to 12 minutes more.