Dairy & Gluten Free Green Bean Casserole
1 tbs extra virgin olive oil
1 medium onion, cut into quarters and thinly sliced
10 oz mushrooms, sliced
3 cloves garlic, minced
3 tbs dairy free margarine (I used Blue Bonnet Light)
3 tbs rice flour
1 1/2 cups dairy free milk (I used 1 cup unsweetened almond milk and 1/2 cup full fat coconut milk)
1/2 tsp chicken bouillon (optional)
1 tbs soy sauce (La Choy is gluten free)
1 tbs Worcestershire sauce (Lea & Perrins is gluten free)
salt & pepper
pinch cayenne pepper
4 cans green beans or 1 1/2 lbs steamed fresh green beans
1/2 small can shoestring potatoes (Pik-Nik Original are gluten free)
Preheat oven to 375.
Lightly spray a 9 x 13 baking dish.
In a large skillet over medium to medium high heat, saute the onion in the olive oil until tender.
Add the mushrooms and garlic, continue to saute until the mushrooms are cooked.
Add the margarine and melt.
Add the rice flour, saute for a minute.
Add the dairy free milk, bouillon, soy sauce, Worcestershire sauce, salt & pepper, and cayenne.
Reduce heat to medium low, cook the cream sauce, stirring often, until thick.
Remove from the heat and stir in the green beans.
Pour the green bean mixture into the prepared baking dish.
Top with the shoestring potatoes.
Bake at 375 for 30 minutes or until hot and bubbly.
You may prepare this dish ahead of time; however, do not top with the shoestring potatoes until ready to bake and increase baking time to about 1 hour.
Additionally, I want to share a link and picture of my very favorite Pound Cake. To fill my Christmas bundt pan I made a double recipe of Perfect Pound Cake which is Shirley's recipe from Gluten Free Easily. The double batch filled my special Christmas pan and made 1 additional loaf. I also substituted fresh duck eggs for the chicken eggs and used 5 duck eggs for the double batch.