If you are accustomed to using condensed cream of _______________ soup for casseroles, give this a try instead. We love it!
Green bean casserole (Dairy-free and gluten-free)
Three 15 oz. cans green beans
4 oz. can of mushrooms (optional)
½ cup onions
1 T. olive oil
½ tsp. garlic powder
½ tsp. pepper
5 T. gluten-free flour (all-purpose blend or whole wheat flour if not gluten-free)
1 cup vegetable broth
1 cup unsweetened almond milk
1 onion, sliced
½ cup sliced almonds
Preheat oven to 425 degrees. Place sliced onions on parchment paper lined baking sheet and sprinkle with oil. Toss to coat. Roast the onions until they are browned, 25-35 minutes. Stir frequently.
Change temp to 400. Saute ½ cup onions in 1 T. olive oil or water saute until crisp tender. Add spices. Add flour to make a roux. Add broth slowly, stirring constantly to get rid of lumps. Add almond milk slowly until mixture is thick. Add green beans and mushroms. Place green bean mixture in a casserole dish. Top with onions. Bake for 25 minutes. Top with sliced almonds and bake another 5 minutes. Serve!
Do you like green bean casserole?