Green Bean Casserole, Gluten & Dairy Free
Gluten and Dairy Free Green Bean Casserole
Ingredients
- ⅓ cup Extra Virgin Olive Oil We use a mild flavored EVOO
- ¼ cup All purpose gluten-free flour
- ⅓ cup Chopped onion
- ½ tsp Salt
- ¼ tsp Pepper
- 1¾ cup Mushroom broth
- ⅔ cup Non-flavored, dairy-free milk substitute I use rice milk
- 1½ cups Fresh or canned mushrooms, sliced If preferred, chopped small. If using canned mushrooms, drain first.
- 3 cans Green beans, drained 14.5 oz cans. Can replace with frozen or fresh, if preferred.
- 1 cup Fried onions, gluten & dairy free
- 1 tsp Tamari Gluten free soy sauce
Instructions
- Heat oven to 350°F.
- In a medium saucepan, heat olive oil over medium heat Remove from heat.
- Stir in gluten free flour, onion, salt, pepper and soy sauce
- Cook, stirring constantly, until mixture is bubbly; remove from heat
- Stir in broth and milk substitute
- Heat to boiling, stirring constantly. Boil and stir for 1 minute
- Stir in mushrooms
- In an un-greased, 1 1/2-quart casserole dish, mix soup and green beans.
- Bake about 30 minutes or until hot and bubbly. Stir.
- Sprinkle fried onions over the top of the casserole. Bake about 10 minutes longer or until onions are golden brown.