Bechamel sauce and Green bean casserole


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I have mentioned green bean casserole in several posts, specifically about holiday dinners.  But you don’t have to wait for a holiday to have gluten and dairy free green bean casserole.

Two obstacles to making gluten and dairy free green bean casserole are cream of mushroom soup and fried onions.  I found really great gluten and dairy free fried onions here.  As far as I know, this is the only place you can purchase these.  You could make your own, but it’s really labor intensive.

Then there is the cream of mushroom soup.  I have been unable to find both gluten and dairy free cream of mushroom soup that I like.  You can make your own.  That’s where the bechamel, or white sauce, comes in.  Bechamel can be used not only to make cream of mushroom soup, but also for cheese sauce and lasagna.

I find it easier to whisk the bechamel in a skillet, but you can also use a large saucepan.

Ok, let’s get started with the bechamel recipe.

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For one cup of bechamel:

Ingredients:

1/2 cup dairy free milk
1/2 cup chicken or beef broth (this adds flavor, if you want to omit it, use 1/2 cup of milk)
1 tablespoon dairy free spread
1 tablespoon white rice flour
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
1/2 teaspoon herbs of choice, for example, thyme ( for cream of mushroom soup), italian seasoning (for lasagna)

Additional ingredients for cream of mushroom soup:

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4 oz mushrooms, sliced
1/2 small onion, chopped

Instructions for plain bechamel:

Melt the spread in a large skillet or saucepan over medium heat until bubbling.  Sprinkle the flour over the spread and whisk until incorporated.  Mix together the milk and broth in a large measuring cup.  Pour slowly over flour mixture and whisk continually until thickened.  Bechamel should be thicker than gravy, but still spoonable.  If mixture is too thick, add additional milk or broth until desired consistency.

Instructions for cream of mushroom soup:

In a large skillet over medium heat, saute mushrooms in one tablespoon of butter, until softened.  Sprinkle one tablespoon of rice flour over mushrooms, stirring to incorporate. Follow above instructions for plain bechamel.

Assembling the green bean casserole:

Ingredients:

1 can green beans, drained
1 recipe cream of mushroom soup, above
1 package crunions

Instructions:

In a medium casserole dish, add drained green beans.  Season with salt and pepper if desired.  Pour in your cream of mushroom soup and stir to combine.  Add half of the package of crunions, and stir together.  At this point, you can refrigerate the casserole until needed, up to one day.

When ready to bake, preheat the oven to 400 degrees.  If you have made the casserole ahead, remove from refrigerator at least 30 minutes before baking.  Put casserole in oven and bake for 10 minutes, or until bubbling.  Add remaining crunions to top of casserole, and bake an additional 5 minutes, or until crunions are slightly browned.  Remove from oven and serve.

You might need to increase the amount of the bechamel, according to the recipe.  For each cup of bechamel, use one cup of milk, one tablespoon of dairy free spread, and one tablespoon of rice flour.

There you have it!  Green Bean casserole, fresh from your own kitchen!

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