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.
20m
PREP TIME
35m
COOK TIME
137
CALORIES
11
INGREDIENTS
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.
20m
PREP TIME
35m
COOK TIME
137
CALORIES
11
INGREDIENTS
Ingredients 10 Servings
- 1 tablespoon gluten-free cornstarch
- 2 teaspoons McCormick® Basil Leaves
- 1 teaspoon McCormick® Onion Salt
- 2 tablespoons butter
- 1 cup thinly sliced onions
- 2 cups sliced mushrooms
- 1 1/2 cups milk
- 2 teaspoon gluten-free soy sauce
- 4 ounces (1/2 package) cream cheese, cubed
- 1 1/2 pounds fresh green beans, trimmed, cut into 1-inch pieces and cooked
- 1/4 cup slivered almonds, toasted, if desired
INSTRUCTIONS
- 1 Preheat oven to 350°F. Mix cornstarch, basil and onion salt in small bowl. Set aside.
- 2 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.
- 3 Spoon into 2-quart baking dish. Sprinkle top evenly with almonds.
- 4 Bake 25 minutes or until heated through and top is lightly browned.
NUTRITION INFORMATION
(per Serving)
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