3Tablespoonsgluten-free flour blendex. Bob's Red Mill 1 to 1 flour
1cupchicken broth
½cupevaporated milk
½teaspoongarlic powder
1teaspoonWorcestershire sauce
½teaspoonkosher salt and pepperdivided
1cupgluten-free french fried onions or gluten-free panko bread crumbsmixed with 2 Tablespoons melted butter
Instructions
Prepping the Mushrooms and Green Beans
Preheat oven to 375°F.Wash and trim green beans, then cut into halves or thirds according to preference. Bring a pot of water to a boil; once boiling, add green beans and boil for 3 minutes. Then, remove the beans with a slotted spoon or strainer and place in a bowl of ice water to blanch them. After the beans are cooled, place them in a strainer to drain them. Finally, add them to a 9 by 13-inch casserole dish.
2 pounds fresh green beans
Cut one 8 ounce package of button mushrooms into slices. Heat a skillet and add 1 Tablespoon butter. Once melted, add the garlic and shallots. Saute for 2-3 minutes, stirring often, before adding the sliced mushrooms along with a generous pinch of salt and pepper. Saute for 8 minutes, stirring often. Finally, add them to the casserole dish with the green beans.
2 shallots, 4 cloves garlic, 6 Tablespoons butter, 16 ounces button mushrooms, ½ teaspoon kosher salt and pepper
Homemade Cream of Mushroom Soup
Cut second 8 ounce package of button mushrooms into small pieces; these pieces should be smaller than the sliced mushrooms from earlier. Once chopped, heat another 1 Tablespoon butter in a skillet. Add the mushrooms with a pinch of salt and pepper and saute for 5-6 minutes, stirring often. Finally, add them to a small bowl and set aside.Reduce the heat to medium-low and add 2 Tablespoons butter to the skillet. Once melted, add gluten-free flour blend and stir the flour into the butter to create a roux (paste-like consistency). Slowly add chicken broth, stirring constantly with a whisk. The mixture will start to look chunky. At this point, add evaporated milk and continue to stir.Finally, add garlic powder, Worcestershire sauce, and salt and pepper to the skillet. Continue to stir until creamy and thickened.
6 Tablespoons butter, 16 ounces button mushrooms, 3 Tablespoons gluten-free flour blend, ½ cup evaporated milk, ½ teaspoon garlic powder, 1 teaspoon Worcestershire sauce, ½ teaspoon kosher salt and pepper, 1 cup chicken broth
Baking the Casserole
Once the soup is ready, pour it into the casserole dish with the green beans and mushrooms and stir to fully incorporate the dish together.
Place uncovered in the preheated oven and bake for 25 minutes. Once 25 minutes is up, remove to top with gluten-free French fried onions or gluten-free panko breadcrumbs that have been mixed with 2 Tablespoons melted butter. Spread the onions or breadcrumbs over the top and bake for an additional 10 minutes.Remove, serve, and enjoy!
1 cup gluten-free french fried onions or gluten-free panko bread crumbs
Notes
Store in an airtight container in the refrigerator for up to 5 days.
To make ahead of time, prepare dish up until the point of baking and refrigerate for up to 3 days in the tightly wrapped baking dish.