Monday, November 25, 2013

Green Bean Casserole

Green bean casserole.  It's a classic.  Like Rudolph the Red Nosed Reindeer.  But let's not get ahead of ourselves.

Here's the issue with green bean casserole and being GF and DF.  Cream of mushroom soup, slight issue with that creamy bit.  My solution?  Create my own "cream" of mushroom soup by using chicken stock.

Step 1/3: Cook your green beans by snapping off the ends and boiling them in water (or chicken stock for extra flavor!)

Step 2/3: Create your "cream" of mushroom soup:

What you will need:

  • Fresh Mushrooms, chopped
  • 1/2 Sweet onion, chopped
  • Butter substitute (I prefer the Earth Balance Sticks)
  • AP Gluten free flour or brown rice flour
  • Salt and Pepper
  • Ms. Dash Table Blend (Dark green lid)
  • Chicken stock
Step 1: Sauté mushrooms and chopped onion in the butter substitute, with seasonings until soft
Step 2: Scoop out mushrooms and add a more butter to create a rue
Step 3: Add enough flour to make a paste with the butter
Step 4: Cook the rue until slightly browned (to get rid of flour taste, or get rid of the grittiness associated with brown rice flour)
Step 5: Add the chicken stock in small amounts, making sure to eliminate all the lumps before adding more stock
Step 6: Add your mushrooms and onions back in
Step 7: You should have a liquid-y but slightly thick sauce to coat your beans in! (I definitely wouldn't eat this just as soup.

Step 3/3:  Place your drained green beans into the pot with sauce and stir until coated and put your green bean casserole in your serving dishes

Some people just HAVE to have toppings that aren't available to some of us.  All you have to do is have two different serving dishes and top one with fried onions/cheddar cheese and leave one alone for the rest of us ;)

I had this casserole sit in my fridge from Monday to Thursday last year, and all I had to do on the day was put it in the oven to reheat it!

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