Gluten and Dairy Free Green Bean Casserole

Note: For this casserole, I used the solids and liquid separately from one can of coconut milk. I know that the coconut milk I have in my pantry already has the solids and liquid separated. If you're unsure, put the unopened can of coconut milk in the fridge for several hours. When you're opening the can, scoop out the solids to measure 1 cup and then use the remaining coconut milk for the fried onions. 

This casserole took a long time to make, but it was delicious. I love green bean casserole, and this recipe is very similar to the good old traditional cream of mushroom and french fried onion classic.

Gluten and Dairy Free Green Bean Casserole

8 oz cremini mushrooms, sliced
1 cup thick coconut milk solids from can (see note above)
1 cup broth
1 Tbsp canola oil
1 Tbsp sherry
1 Tbsp potato or tapioca starch
1 tsp minced garlic
1/2 tsp salt
1/2 tsp black pepper
1/8 tsp ground thyme
4 cans green beans, drained
3 cups Gluten Free French Fried onions (see below), divided

1. Preheat oven to 425°F. Spray a 9 x 13 baking dish with oil or nonstick spray.
2. In a large skillet, saute mushrooms, salt, pepper and thyme in oil until browned. Add the garlic and saute for 1 min.
3. Add the sherry and starch, stirring for a minute. Add the broth and coconut milk. Reduce heat and simmer until thickened. 
4. Combine mushroom sauce with green beans and 1 cup of Gluten Free French Fried Onions.
5. Pour casserole into baking dish. Top with the remaining 2 cups of fried onions. Bake at 425°F for 15-20 minutes

Gluten Free French Fried Onions

1 large onion
Liquid from 1 can coconut milk (see note above)
1/4 cup sorghum flour
1/2 cup potato starch
1 tsp salt
1 tsp black pepper
Canola oil for frying

1. Cut onion in half and slice into thin slices.
2. Put the coconut milk into a large bowl. Soak the onion slices in the milk.
3. Combine the sorghum flour, potato starch, salt, and pepper in a gallon ziploc bag. Close and shake well to mix.
4. In a heavy bottomed pot, add enough oil to be at least an inch deep. Heat oil over medium high heat.
5. Working in small batches, shake the excess coconut milk from the onion slices and place in bag. Seal and shake thoroughly to coat all the pieces in the flour mixture. You want the onion slices to be pretty dry. If they are still wet, toss the onions in a little more potato starch.
6. Fry the onions for several minutes until crispy. The onions won't turn dark brown, but they will become more firm when they are crispy. Drain on paper towels. 
7. Repeat steps 5 and 6 until you have cooked all the onions.