Tuesday, December 13, 2011

A Gluten-Free Thanksgiving: Green Bean Casserole

I use to love Campbell's mushroom soup green bean casserole. You know the one with the goopy soup and those french fried onions that are still crunchy after 8 months in the pantry? Well, despite all of it's positive characteristics it is also full of gluten. Because I couldn't imagine a Thanksgiving without it, I decided to give a gluten-free version a go. It was a great success, too! My mom kept trying to eat my homemade mushroom soup and the onion rings were infinitely better than the perma-fresh ones.


Gluten-Free Green Bean Casserole

For the Cream of Mushroom Soup:
olive oil
1 lb. button mushrooms sliced
6 Tablespoons butter
2 cups chicken/vegetable broth
2 cups milk
6 Tablespoons gluten-free flour 
1 teaspoon dry mustard
less than 1/8 teaspoon cayenne pepper for a little kick
salt to taste 
pepper

French Fried Onions
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.



No one guessed that this was gluten-free at my thanksgiving! The onion rings are so so much better, too. I didn't use our fry daddy because we were out of oil for it but using that would have made it even easier! I forgot to take a picture of it done because I was too busy eating but here is a picture of it on my plate. And yes those are homemade gluten-free mannacottis on my plate too! 


No comments:

Post a Comment