Friday, November 20, 2009


Green Beans Deluxe
(from Delicious! The Very Best of Gluten Free & Wheat Free Cooking...)
Even better than the original that contains canned soup mixes. This recipe can be halved as well.
4 T. butter
5 T. flour (GF all purpose or the GF grain of your choice)
½+ t. salt to taste
1½ t. onion powder or dried onion flakes
1 t. sugar
½ t. dry mustard
1 cup milk or buttermilk
1 cup sour cream
2 t. GF soy sauce or 1½ T. Bragg’s Liquid Aminos
1-2 t. GF Worcestershire sauce, to taste
6 (14.5 ounce) cans green beans, drained (or approximately 10 cups of frozen green beans that have been cooked about half the normal cooking time; approximately 10 minutes)
2 (4 ounce) cans sliced mushrooms or 12 ounces of sliced fresh mushrooms that have been sautéed in small amount of oil
1 medium onion, sliced very thinly*
¾ cup shredded cheddar cheese

Onion Ring Batter: 1 cup buttermilk, ½ cup flour, 2 T. GF cornstarch, and ½ t. salt.
Preheat oven to 350˚F. Spray a 9 x 13 inch pan or casserole with non-stick cooking spray.

Melt 4 tablespoons butter and combine with 5 tablespoons flour, cook for at least 1 minute. Remove from heat and add salt, onion powder, sugar, dry mustard, milk, sour cream, and soy sauce or Braggs and Worcestershire, returning to low heat until combined and thickened. Fold into drained green beans and mushrooms. Place into 9 x 13 inch oiled casserole.

Onion rings: Mix batter ingredients until the batter is a consistency that coats the onion rings well. Add more liquid or flour if needed for desired thickness. Fry the onion rings in deep fryer or in approximately ½ inch of oil in a deep pan. Drain on paper towels.

Just before baking, sprinkle ¾ cup shredded cheddar cheese over top of casserole, then evenly distribute the crunchy onions over the top of the dish.

Bake at 350˚F in the lower-middle part of oven for 30 minutes until brown and bubbly.
Notes: *Make lots of the onion rings in advance and store in an airtight container until ready to use!

Makes: 10-12 servings.

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