Traditional Green Bean Casserole
9/13/2011
This wonderful and traditional casserole compliments any variety of meat!
© Pamela's Products, Inc.
1-1/2 lbs green beans, trimmed and cut in half.
1/2 lb mushrooms, cleaned and sliced
1/4 cup (4 tbsp) butter
Sauce
butter and juice from cooking the mushrooms
1 tsp salt
1 tbsp Pamela's Gluten-Free Bread Mix
3/4 cup Half and half
Onion Rings
1 onion, cut into 1/8" to 1/4" rings, separated
1/2 cup Pamela's Gluten-Free Bread Mix
1/2 tsp salt
Steam green beans for 4 minutes, use ice water bath to stop cooking. Set aside.
Saute mushrooms in butter until slightly limp, about 2 to 3 minutes. Reserve butter and juice for the sauce, set aside the mushrooms.
Sauce
Mix butter and juice from cooking the mushrooms, salt and Pamela's Gluten-Free Bread Mix. Add half and half to juices with whisk, stirring constantly over medium heat, so no lumps occur. Stir until cooked and thickened. Mix together with mushrooms and green beans.
Onion Rings
Mix Pamela's Gluten-Free Bread Mix and salt together. Dip onions in mix, shake loose extra flour. Fry in small deep pan in 300° in small batches until slightly browned. Drain.
Mix 1/2 onions in with the rest of the ingredients. Bake at 350° in 9-inch x 9-inch pan, covered with foil, for 25 minutes. Remove foil and add reserved onions to the top. Bake 10 more minutes, or until bubbling, and serve.