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 already 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
Note: I prepped the green beans (steps 1-4) the day before I needed them. I kept them in the refrigerator in a plastic bag with a folded damp paper towel inside until I was ready to put together the casserole. It worked great.
- Fill a large saucepan with water – enough to cover the beans. Add about 1/2 t. salt. Bring to boil.
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!
(originally posted December 10, 2018).