Green Bean Casserole (GF, DF)


  • 1 bag 12 oz. green beans (already trimmed)
  • 1 package of white mushrooms cleaned and sliced
  • 1 lb. cauliflower head cut up in large pieces (you will end up pureeing these)
  • 1/2 cup of Gluten-free crackers will be crushed up or Almond meal
  • 1 tbsp truffle oil I used Wegman's brand
  • 3 cloves garlic minced
  • ½ white onion sliced (for topping)
  • ¼ cup minced white onion
  • Olive oil
  • Salt and pepper


  • Preheat oven to 350F.
Prep vegetables
  • In a pot, add 1 cup of water and place green beans on a steamer basket. Cover with lid. Steam green beans until done (~10-15 minutes). Set aside. Add more water to the bottom of the pan and repeat for cauliflower until done (~10-15 minute). Remove cauliflower carefully and place in high speed blender or food processor. Puree. Set aside.
For the topping:
  • If using crackers, add to a blender and blend until they become crumble. Measure out 1/2 cup and place in bowl with 1 Tbsp of olive oil.
  • If using almond meal, add 1/8 tsp. salt and pepper to bowl with 1 Tbsp. of olive oil. Mix andset aside.
Put it together:
  • In a large pan, add olive oil, and sliced mushrooms. Cook for about 12 minutes on medium until all liquid is gone. Reduce heat.
  • Add minced onions and garlic, stirring for 2-3 minutes.
  • Add truffle oil.
  • Add cauliflower puree and stir everything for about 3-4 minutes on medium-low heat.
  • Add green beans, and salt and pepper to taste. Mix until all green beans are covered in puree.
  • Pour green bean cauliflower mixture into a casserole dish and top with crushed crackers or almond meal.
  • Cook for 30-35 minutes or until top is golden brown.
  • In the meantime, add sliced onions to a pan with about ¼ cup olive oil. Cook on medium high, stirring the onions and making them crispy. Make sure you’re stirring occasionally so they don’t burn.
  • Once green beans are cooked, remove from oven and top with crispy onions


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