Make the classic green bean casserole from scratch with caramelized mushrooms and onions. The flavor will be so much better than the canned soup version, plus it’s gluten-free as well.
Preheat oven to 350°F. Mix cornstarch, basil and onion salt in small bowl. Set aside.
Melt butter in large skillet on medium-high heat. Add onions; cook and stir 6 to 7 minutes or until golden brown. Add mushrooms; cook and stir 2 minutes or until mushrooms are tender. Stir in cornstarch mixture. Add milk and soy sauce; stir constantly, cook until sauce is thickened and bubbly. Add cream cheese; cook and stir until cream cheese is melted. Add cooked green beans; toss gently to coat.
Spoon into 2-quart baking dish. Sprinkle top evenly with almonds.
Bake 25 minutes or until heated through and top is lightly browned.
• Read labels of all recipe ingredients to ensure all are gluten-free.
• To toast almonds: Place almonds in small dry skillet on medium heat; cook and stir 3 to 5 minutes or until golden brown.