Green Bean Casserole

Gluten Free Green Bean Casserole

Ingredients
6-8 slices bacon
1 c. chopped onion (med)
3 cans french style green beans, drained
2 recipe GF mushroom soup
1 c. crushed potato chips (optional)
8 oz. mozzarella cheese, shredded (optional)

Directions

Cook bacon in a large skillet until crisp, remove, crumble and set aside.

Drain off excess bacon drippings, leaving 1 to 2 tablespoons in the skillet. Sauté onions in bacon drippings until tender; drain. Make cream soup base according to recipe, adding chopped mushrooms. Combine onion, beans, mushroom soup, and crumbled bacon; blend well. Add salt and pepper to taste.

Spoon mixture into a 9X13 pan. bake at 350° for 30 minutes. Sprinkle potato chips and cheese on top of green bean mixture. Return to oven just until cheese is melted. (5-8 minutes)


Cream Soup Base- used above


1 c. dry milk powder
1 c. white rice flour
2 Tbs. dehydrated minced onions
½ tsp. pepper
½ tsp. salt


Mix together. Store on the counter.

To make cream soup from the base, mix together:

¼ c. base
¼ c. cold water
1 c. hot beef broth (Swanson's)
1 small can mushrooms chopped finely

Whisk together soup base and cold water. Cook and stir over medium heat until thick and bubbling.