Gluten Free Green Bean Casserole (Dairy- and Soy-Free Options)

Ingredients:

• 4 cups frozen green beans, cooked and drained
• 3 Tablespoons butter (or buttery spread)
• 8 oz. mushrooms, canned or fresh, sliced
• 1/4 cup onion, chopped finely
• 2 Tablespoons gluten-free all-purpose flour*
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups milk
• 1 3/4 cups shredded cheddar cheese (or Daiya vegan cheese)
• 2 Tablespoons gluten-free sour cream (not light) (or dairy-free: Tofuti or Kite Hill)
• 1 cup gluten-free bread crumbs (optional)
• 1 Tablespoon butter (or buttery spread) (optional)

Instructions:

1. Heat oven to 350°.
2. Butter a 2-quart baking dish.
3. In a large skillet, melt butter over medium heat; add onion and mushrooms; saute, stirring occasionally, until onion and mushrooms are tender.
4. Place onions and mushrooms to the sides of the pan; add flour, salt, and pepper; whisk rapidly.
5. Slowly whisk in the milk, stirring constantly until thickened. Add cheese, sour cream, and drained green beans.
6. Spoon into the prepared baking dish. Top with additional cheddar cheese. As an additional option, you may sauté gluten-free bread crumbs and butter in a sauté pan and top the casserole, versus using additional cheddar cheese (or top with both).
7. Bake for 30 minutes or until browned on top.

Tips

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