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Gluten-Free Green Bean Casserole with Caramelized Mushrooms & Onions
salads sides

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

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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

Key Products

McCormick® Basil Leaves
McCormick® Basil Leaves
McCormick® Onion Salt
McCormick® Onion Salt

Instructions

  • 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.

Nutrition information (per Serving)

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