Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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giving thanks celebration 57

(Text)

Green Bean

and Bacon Casserole

•Soy-free •Nut-free

Canned cream of mushroom soup is full of MSG and gluten! This classic holiday dish is easy

to make from scratch and is everything a green bean casserole should be: creamy with

tender green beans, and a crunchy shallot topping. Bacon only makes it that much better!

For ToppinG:

¼ cup (60 ml) canola oil

2 tablespoons (16 g) cornstarch

¼ teaspoon salt

⅛ teaspoon freshly ground pepper

2 shallots, thinly sliced into rings

For Green BeanS:

1 pound (454 g) green beans

6 strips bacon

1 package (10 ounces, or 280 g)

button mushrooms, quartered

½ cup (80 g) diced white onion

3 cloves garlic, minced

3 tablespoons (24 g) cornstarch

1 cup (235 ml) chicken stock

½ cup (120 ml) heavy cream

Salt and pepper to taste

Preheat the oven to 350 ̊F (180 ̊C, or gas mark 4). Grease a 9-inch (23 cm)

baking/serving dish and set aside.

To make the topping: Heat the canola oil in a small saucepan to 350 ̊F

(180 ̊C) on a deep-fry thermometer. Mix together the cornstarch, salt, and

pepper. Dust the shallots in the cornstarch and fry until crispy and golden,

about 3 minutes. Use a slotted spoon to transfer the shallots to a plate

lined with paper towels and set aside until ready to use.

To make the green beans: Bring a large pot of salted water to a boil

over high heat. Add the green beans and cook for about 3 minutes (they

should still be slightly crisp and bright green). Shock the beans in cold

water, drain, and set aside.

In a medium sauté pan over medium high heat, sauté the bacon for

about 4 minutes, until it just begins to turn crisp and golden. Drain all of the

excess bacon fat except about 1 tablespoon (15 ml). Add the mushrooms to

the pan and cook until they have released their juices and have browned,

about 5 minutes. Add the onion and garlic, and cook until softened, about

2 minutes. Stir in the cornstarch and mix to coat everything evenly, then

slowly whisk in the chicken stock and cream. Season with salt and pepper

and cook until thickened. Mix in the blanched green beans. Pour into the

prepared baking dish. Top with the shallots. Bake for 20 to 25 minutes, or

until hot and bubbly.

Yield: 6 servings

Chef’s Tip

Don’t like green beans? Get creative and use broccoli, artichokes, brussels

sprouts, or cauliflower.

(Ray)

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