A must for Thanksgiving dinner.
This recipe will allow you to keep a Thanksgiving tradition alive--gluten-free style. This will make a huge casserole.
|Prep time||10 minutes|
|Cooking time||35 minutes|
1 lb button mushrooms (or any other kind you prefer)
6 tbsp butter
2 cups chicken/vegetable broth
2 cups whole milk
6 tbsp flour (sweet rice flour preferably, but brown rice flour works ok too)
1 tsp dry mustard
less than 1/8 tsp cayenne pepper for a little kick (optional)
salt to taste (maybe 1 1/2 tsp)
french fried onions (best to prepare these ahead of time—see recipe on this site for gluten-free)
1 3/4 – 2 lbs fresh green beans, cleaned and cut into 2 inch pieces
1 tbsp soy sauce
1 – Prepare the french fried onions. It would be best to prepare these ahead of time. (See recipe on this site.)
2 – Saute mushrooms in olive oil and set aside.
3 – Prepare cream of mushroom soup.
4 – Melt butter in a large saucepan and once the butter starts to bubble, add flour.
5 – Add spices. Once the roux has cooked/bubbled for a few minutes, add milk and chicken/vegetable broth. Whisk until the sauce thickens.
6 – Once the sauce has thickened add in mushrooms.
7 – Cook 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.
8 – Mix in the soup and soy sauce.
9 – Top with the french fried onions.
10 – Bake for about 35 minutes at 350 degrees or until bubbly.
|Tags||Brown rice flour christmas Gluten-free french fried onions holidays Sweet rice flour thanksgiving|