Friday, November 9, 2012

Gluten Freedom: Green Bean Cassarole

Filling: 1 12oz box Pacific Foods Organic condensed cream of mushroom soup, 4 C cooked green beans, 1/8 tsp black pepper, 1/2 C milk Topping: 1 1/3 C Erewhon or other unsweetened corn flakes, 3 Tbsp Butter, 1 tsp Spice Garden Granular Onion (or other GF onion powder/salt) Preheat oven to 350 degrees. In a large mixing bowl, measure out the cork flakes. Over low heat, melt butter and granular onion. Remove from heat, once cooled, pour butter over the corn flakes & toss. In a 1 ½ quart casserole dish, whisk soup, milk and pepper. Stir in beans and 2/3 cup of the cork flake mix. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until cork flake mix is toasty and lightly browned. Serves 6.

No comments:

Post a Comment