Gluten-Free Green Bean Casserole
- MAKE THE ONION RINGS:
- Preheat the oven to: 475° F.
- Gather ingredients.
- Remove green beans from freezer. Place in strainer and rinse with cold water for a few minutes. Set aside to drain and continue thawing.
- Coat a sheet pan with coconut oil.
- Mix Pamela's Baking and Pancake Mix and Himalayan Salt in a large mixing bowl.
- In another bowl, scramble egg with water.
- Toss sliced onion rings in egg/water mixture.
- Toss onions in bowl with Pamela’s Baking and Pancake Mix and Himalayan Salt to coat.
- Spread onions onto jelly pan.
- Bake at 475° F for 30 to 35 minutes, flipping every 10 minutes. Onions should be slightly brown when done.
- Change oven temperature to 400° F when onions are finished. (Or shut off oven if making casserole for the next day - see "DO-AHEAD TIP below.")
- WHILE ONIONS ARE BAKING, MAKE CREAM OF MUSHROOM SOUP:
- Chop mushrooms into tiny pieces.
- Over medium heat in a 12-inch *skillet, add butter, mushrooms, salt, pepper, and onion powder.
- Cook over medium heat for about 5 minutes or until mushrooms start to turn slightly brown.
- Add fresh garlic and cook for additional minute.
- Add chicken broth, milk and cream.
- Sprinkle arrowroot powder on top using a metal strainer and quickly stir in. (Mixture will thicken quite fast and you don't want it to lump.)
- Remove from heat and stir in ¼ of the baked onions and all of the green beans.
- Top with the remaining onions.
- Bake at 400° for 15 minutes or until bubbly. Serve immediately.
*If using cast-iron skillet for cooking mushroom sauce, casserole can be baked in the same skillet.
DO-AHEAD TIP: Once cooled (about 20 to 30 minutes), refrigerate. Cook at 350° F for 30 minutes.
Recipe by Make Healthier Choices at https://makehealthierchoices.com/gluten-free-green-bean-casserole/
3.3.3077