We had a family member over for thanksgiving who cannot eat gluten and with a husband from the south we couldn’t leave Green Bean Casserole out of our thanksgiving meal so I made up a gluten free version! In our opinion it tastes better than using canned cream of mushroom soup!

Ingredients:

  • 1/2 cup warm water
  • 1 small onion sliced into rings
  • 2 tablespoons butter
  • 3 medium mushrooms chopped
  • 2 cups milk
  • 3 tablespoons corn flour
  • seasonings: Salt, pepper, garlic, parsley and oregano
  • 3 cups green beans
  • 1/4 cup flour
  • 2 tbs cooking oil

Directions:

  1. Soak onion rings in warm water, set aside.
  2. In a sauce pan over medium heat melt the butter, add mushrooms.
  3. Saute mushrooms until soft.
  4. Add milk, bring to boil then move heat setting to low.
  5. Add flour and whisk until you have a creamy consistency.
  6. While whisking add your desired amount of seasonings.
  7. In a casserole dish add your green beans then the mushroom sauce. Mix together.
  8. Dip onions into corn flour, coat and fry in a little cooking oil.
  9. In a 350 degree Ferinheit oven bake casserole for 30 minutes.
  10. Add onions to the casserole during the last 10 minutes of baking.