Gluten-Free Green Bean Casserole (No Flour)

Ingredients

• 4 Tablespoons unsalted butter
• 12 ounces cremini mushrooms (sliced)
• 2 cloves garlic (minced)
• 1 cup half and half
• 1/3 cup chicken stock (or vegetable broth)
• 1/2 ounce dried mushrooms (porcini or a wild mushroom mix)
• 2 Tablespoons cream cheese
• 2 teaspoons Worcestershire sauce (or tamari)
• 1/2 teaspoon ground black pepper
• 2 pounds frozen green beans defrosted (rinsed and drained/patted dry)
• 2 cups Gluten-Free French Fried Onions (homemade or storebought)

Instructions

1. 1

   Preheat your oven to 350 F degrees.

2. 2

   Saute: Melt butter in large skillet over medium-high heat. Add mushrooms and cook until softened, about 5 minutes. Stir in garlic and cook for 30 to 60 seconds.

3. 3

   Simmer: Reduce heat to medium-low. Pour in the half and half and broth. Bring to a simmer.

4. 4

   Thicken: Grind the dried mushrooms into a fine powder using a spice grinder or coffee grinder. You can also use a blender. Sprinkle over the mushroom mixture and stir. Add the cream cheese, Worcestershire sauce, and pepper. Simmer to thicken and then salt to taste.

5. 5

   Assemble: Once thickened, remove the mushroom cream sauce from the heat. Stir in the green beans Spread in shallow, greased 9x13-inch baking dish and top with fried onions.

6. 6

   Bake casserole until bubbly, 15-25 minutes. Allow to rest for 5-10 minutes before serving.