This is the Thanksgiving green bean casserole recipe I promised!
GLUTEN FREE GREEN BEAN CASSEROLE
Cream of Mushroom Soup:
olive oil
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!)
pepper
1 3/4 – 2lbs fresh Green beans, cleaned and cut into 2 inch pieces
1 Tablespoon Tamari J’s Wheat Free Soy Sauce
Directions:
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.
If you have never made a roux, Mary Frances of Gluten Free Cooking School also has an EXCELLENT tutorial and recipe on how to make cream of mushroom soup.
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Posted on November 16th, 2007 by Natalie
Filed under: Casserole Recipes
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Natalie, that is the absolutely best looking green bean casserole that I have ever seen. Way to go!
I can’t wait to try it!
That is a beauty of a casserole Nat! My family never ate Green Bean casserole growing up! I never had the stuff until about two years ago! (And now I really like it!) I’m sure the homemade fried onions make it awesome! I’ll have to make this at Christmas! I’m a little scared of frying stuff (the onions) since I seem to be prone to catching myself on fire (I’ve gotten burned by hot flying oil too while I was trying to fry some veggies once)… I may have to see if I can convince MIchael to do that part for me!!
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[...] Miss Natalie – of GF Mommy – made many a friend when she set out to recreate those French Fried Onions people love on their green bean casseroles. [...]
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[...] if you love it and want to make a gluten free version, Natalie ( the Gluten Free Mommy) can help! Her recipe is simply yummy! To save time, I substitute a can of Health Valley organic cream of mushroom soup, instead of the [...]
WOW… I love this site! I am very NEW NEW to all of this!! I have a question tho about the cream of mushroom soup…..do you use a special one? The reason I ask is that all of my cans of “cream” soup have wheat in them…. is it such a minute amount that it doesn’t matter??? I don’t know how far to take this…. lol
Just fried the onions in the Fry Daddy (small fryolator thing), and made the soup. Both are in danger of being eaten before the casserole is actually made…. so good! Thank you for this recipe. I’ll let you know how it all turns out…. and… if the Dad approves!
Just looking at the picture, I can tell that this Green Bean Casserole is very delicious and nutritious. I’m not so good in cooking but this gluten free recipe is worth the try. Thanks!