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.

[@reneelorraine]

Fun in the kitchen ,thank you.

[@erinlewis5926]

Had my first green been casserole last November and it was delicious

[@siobhanmuir4793]

I'm so glad you enjoyed it. I was pleasantly surprised with this recipe.