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Creamy gluten-free green bean and potato casserole with golden crumb topping

Creamy Green Bean and Potato Casserole (Gluten-Free Option)

Comforting, creamy casserole with potatoes and green beans in a homemade sauce—gluten-free friendly and topped with a golden crumb.
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Ingredients Equipment Method Notes

Ingrédients
  

  • - 1½ lbs potatoes peeled and cubed
  • - 1 lb green beans trimmed and cut
  • - 3 tbsp butter
  • - 1 small onion finely diced
  • - 2 cloves garlic minced
  • - 3 tbsp all-purpose or GF flour
  • - 1½ cups broth
  • - 1 cup half-and-half or milk
  • - ½ tsp salt ½ tsp pepper, ½ tsp thyme
  • - ½ cup shredded cheese optional
  • Topping:
  • - ¾ cup breadcrumbs or crackers GF if needed
  • - 2 tbsp melted butter/olive oil
  • - ¼ tsp each salt pepper

Equipment

  • Large pot, skillet, 9x13-inch dish, whisk, mixing bowls.

Method
 

  1. Preheat oven to 375°F. Grease a 9x13" dish.
  2. Boil potatoes 8–10 min; add beans last 3–4 min. Drain well, transfer to dish.
  3. Melt butter, sauté onion 4–5 min, garlic 1 min.
  4. Stir in flour, whisk in broth and milk. Cook until thick. Add salt, pepper, thyme (and cheese).
  5. Pour sauce over veg, stir to coat.
  6. Mix topping and sprinkle over dish.
  7. Bake 25–30 min until golden and bubbling. Rest 10 min before serving.

Notes

Make GF with GF flour and GF breadcrumbs. Prep ahead and add the topping just before baking.
Calories: 260
Protein: 7 g