The kids are grown, now what?: Gluten Free Green Bean Casserole

Friday, November 16, 2012

Gluten Free Green Bean Casserole

Gluten Free Green Bean Casserole

Green Bean Casserole has been a Thanksgiving Tradition at  my house since my children were teeny tiny. Then Ryan was diagnosed with a gluten allergy and we could no longer use the very yummy French Fried Onions. Ryan is also allergic to mushrooms so no more cream of mushroom soup, but we were still craving all of our traditional foods. Last year I tried a gluten free canned cream of chicken soup. this was not tasty at all! This year I decided to make everything from scratch. I did a trial run last night and it was delicious!


3/4 C Chicken Broth
1/2 Heavy Cream
2 Cans Cut Green Beans
1 Batch Onion Rings
1/2 TSP Kosher Salt
1 TSP Black Pepper
1/2 TSP Garlic Powder
1 TSP Gluten Free Soy Sauce
1 TBSP Corn Starch
2 TBSP Cold Water

Preheat oven to 350 degrees. Pour chicken broth into saucepan and bring to a simmer. Add cream and simmer for 30 minutes whisking every 5 minutes. Whisk together corn starch and cold water then whisk into cream mixture until blended. Simmer another 5 minutes. Add salt, pepper, garlic powder and soy sauce.  Mix in green beans and half of the onion rings. Pour into a greased baking dish. Cover with the remaining onion rings. Bake in a 350 degree oven for 30 minutes.

Note: If you like mushroom then saute 1/2 LB of  sliced mushroom in 1 TBSP butter and add to cream mixture when you add the green beans.

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