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 1/2 teaspoons)
• pepper

French Fried Onions:

1. Gather your ingredients.
   • 2 or 3 big sweet onions (shallots are a good variation)
   • enough milk for soaking onions
   • 1 1/2 - 2 teaspoons salt (try the first batch and adjust the salt to taste)
   • pepper (you can add a little cayenne pepper if you wish)
   • gluten free flour (I used 1/2 cup tapioca flour, 1/2 cup rice flour, 1/2 cup soy flour)
   • oil for frying
2. Measure gluten free flours, salt, and pepper and put into a zip lock bag.
3. Slice the onions and separate into rings. I chose to fry both the little and big onion slices since I was frying them for a casserole topping.
4. Heat oil in a large frying pan. Oil should be about an inch deep. When the oil is hot enough, a flick of water will make the oil sizzle.
5. Soak the onions in the milk for a few minutes.
   Don't try to do all the onions at once. Just one batch at a time.
6. Dredge the onions in the gluten free flour. Give them a good coating of flour.
7. Place the onions in the frying pan with the heated oil.
8. When the onions start to float to the top turn them over and cook until just golden brown (they cook very quickly).
9. When the onion rings have finished cooking, lay them on a paper bag or paper towels to cool/drain some oil.
10. Store in air-tight container, top your casserole, or eat them!

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!

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