Gluten Free Green Bean Casserole with Caramelized Mushrooms & Onions

Gluten-Free Green Bean Casserole with Caramelized Mushrooms & Onions

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

Servings: 10

Ingredients

  • 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.

TIPS AND TRICKS

To toast almonds: Place almonds in small dry skillet on medium heat; cook and stir 3 to 5 minutes or until golden brown.

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NUTRITION INFORMATION

(per Serving)

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