Making Gluten Free Green Bean Casserole with Siobhan Muir скачать в хорошем качестве

Making Gluten Free Green Bean Casserole with Siobhan Muir

The first time I had Green Bean Casserole, I wasn't very impressed. But my assistant said he loves GBC and I thought I'd try to make it with fresh green beans and Portabello mushrooms. I said I'd give it a try, and dang, if I didn't do an awesome job. :D INGREDIENTS 1 1/2 Tbsp butter 3 Tbsp gluten-free all purpose flour (I use Bob's Red Mill 1:1 GF baking flour) 1 1/2 cups milk 4 tsp of powdered ranch-style salad dressing mix 1/4 to 1/2 tsp pepper 1/2 tsp salt 1 cup chopped onion 2 Tbsp minced garlic 1 1/2 cups diced Portobello mushrooms 1 1/4 lbs fresh green beans cut in bite sized pieces, cooked until crisp-tender 1 cup gluten free bread crumbs DIRECTIONS To make the white sauce, melt butter in a small saucepan over low heat. Stir in flour and cooking 1-2 minutes, stirring constantly. Using a wire whisk, stir in milk and bring to a boil. Whisking constantly so it won't burn, cook 1 -2 minutes or until thickened. Stir in dressing mix, salt, and white pepper until well mixed. Set aside. Preheat oven to 350 F (177 C). Spray a medium skillet with non-stick cooking spray and set the stove to medium-high heat. Add onion and garlic, sauteing until tender, about 2-3 minutes. Remove half of the onion mixture and set aside. Add mushrooms to the remaining onion mixture in skillet and cook for about 5 minutes or until mushrooms are tender. Combine mushroom mixture, green beans, and white sauce in a 1 1/2 quart casserole dish. Combine bread crumbs with reserved onion-garlic mixture, and sprinkle over casserole. Bake, uncovered, until heated through, about 20-30 minutes. Serves 6-8 people.