Green Bean Casserole

1 pound green beans, rinsed, trimmed and cut in half

Himalayan sea salt and black pepper

2 cloves minced garlic

1 cup finely chopped cremini mushrooms (you could also use baby bella or button)

2 tbsp gluten free flour

3/4 cup vegetable broth

3/4 cup almond milk

1 1/2 cups gluten free fried onions

  1. Preheat oven to 400.
  2. Bring a large pot of water to a boil and salt it well (to help season the green beans). Add green beans and cook for 5 minutes, then drain and place in a bowl of ice cold water. Drain, then set aside.
  3. Meanwhile, in a large skillet over medium heat, saute the garlic. Season with salt and pepper and cook for 2-3 minutes. Then add the mushrooms and cook for 3-4 more minutes until lightly browned. Add a splash of vegetable broth or water to keep from sticking.
  4. Sprinkle in the flour and whisk to coat the veggies. Slowly add in the vegetable broth and whisk to incorporate.
  5. Add in almond milk and whisk again. Cook for 5-7 more minutes, or until thick and bubbly. If need be, you can add more flour to thicken, about 2 tsp at a time.
  6. Remove from heat and stir in 1/2 cup of the fried onions. Transfer to casserole dish. Sprinkle remaining fried onions on top, and bake for 15 minutes,

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