Green Bean Casserole
(Serves 4-6)
If you don’t feel like making your own soup, you can use store-bought mushroom soup.
Pacific Natural Foods makes a version that is gluten free and vegetarian, and works well in the recipe – just cook it until it thickens up before using it in the casserole.
Ingredients:
14 oz fresh mushrooms, sliced (combination of your choosing)
2 T olive oil
1.5 t salt
2.5 C gluten free chicken OR vegetable stock
1 T dry parsley flakes
1 t garlic powder (or one clove fresh garlic)
1.5 t onion powder
2 T white rice flour
12 oz green beans
½ C Onion Breadcrumbs
Preheat oven to 350F if baking immediately.
In a hot skillet, add 2 T olive oil.
Add sliced mushrooms to oil and saute.
When mushrooms have softened, add salt, dry parsley, garlic powder, onion powder and 1 C chicken stock.
Cook until liquid has been decreased by half.
Combine white rice flour with remaining 1.5 C cool chicken stock. Stir until there are no lumps.
Add the chicken stock/rice flour mixture to the cooking mushrooms. Stir as it comes to a boil.
Allow it to boil for at least 4 minutes.
Once it has boiled, puree the mushrooms with a hand blender or in a food processor.
Combine half of the soup mixture with all of the green beans. Place in a small casserole dish, no larger than 9" x 9" square.
Cover with the breadcrumbs.
At this point you can freeze or bake the casserole.
If baking, bake it for 20-25 minutes or until bubbly and the breadcrumbs have started to brown.
You can keep the remaining mushroom soup (about 2 C) in the freezer up to 1 month, or in the refrigerator up to 3 days.
