This is the Thanksgiving green bean casserole recipe I promised!
GLUTEN FREE GREEN BEAN CASSEROLE
Cream of Mushroom Soup:
1 lb. button mushrooms (or any other kind you prefer)
6 Tablespoons butter
2 cups chicken/vegetable broth
2 cups whole milk
6 Tablespoons flour (sweet rice flour preferably, but brown rice flour works ok too)
1 teaspoon Coleman’s dry mustard
less than 1/8 teaspoon cayenne pepper for a little kick (optional)
salt to taste (maybe 1 1/2 teaspoons- I forgot to measure!)
1 3/4 – 2lbs fresh Green beans, cleaned and cut into 2 inch pieces
1 Tablespoon Tamari J’s Wheat Free Soy Sauce
To start this recipe, I would prepare the french fried onions. It would be smart to prepare these in advance and store them in an air-tight container, so you are not stuck in the kitchen for longer than you have to be.
First, saute your mushrooms in olive oil and set aside. Next, prepare your cream of mushroom soup. Start by melting your butter in a large saucepan and once the butter starts to bubble, add your flour. Then add your spices- I chose dry mustard, shake of garlic powder, salt, pepper, and the tiniest amount of cayenne pepper. Once the roux has cooked/bubbled for a few minutes, add your milk and chicken/vegetable broth. Whisk until the sauce thickens. Once the sauce has thickened, add back in your mushrooms.
At this point, cook your green beans for 4-5 minutes until bright green. Strain the water from the green beans. Once they are done, put the green beans in a large casserole dish.
Mix in the soup and soy sauce.
Top with the French Fried Onions.
Bake for about 35 minutes on 350 degrees or until bubbly.
This will make a huge casserole!
This is the classic, completely un-gourmet green bean casserole that everyone loves. You can serve this to your Thanksgiving company and no one would know that it is gluten-free.
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