![]() ![]() ![]() Vegan sour cream for the half-and-half.Melt butter in a skillet over medium-high heat. Spray a small casserole dish with nonstick cooking spray. Coconut milk plus 1 tablespoon of vinegar for the milk. Directions Preheat the oven to 350 degrees F (175 degrees C).Reduce heat to a simmer and add in the cream cheese, stirring to combine. In a large skillet, add the mushrooms, onion, garlic, and broth, bringing to a boil, and stirring frequently. Next, grab a large pot and boil your green beans until fork tender (about 10 minutes). If you follow commenter ABC's suggestions, keep in mind they have not been tested out. To begin, preheat your oven to 425 degrees F. While we've never tried to make this casserole vegan, one of our commenters has. Purchase gluten-free French-fried onions or use gluten-free panko and gluten-free flour to make the onions.If using cornstarch, reduce the amount to 1 1/2 tablespoons. Use gluten-free flour or cornstarch in place of all-purpose flour.Gluten Free Tweaks for Green Bean Casserole If you do skip the mushrooms, add extra green beans. If it's the texture, not the flavor, of mushrooms that's unappealing, use a stick blender to blend the mushrooms into the sauce. In Step 7, add the butter, garlic, and thyme that you would have used in Step 6 to sauté the mushrooms to a pot, add the flour, half and half, and broth and follow the directions to create the sauce. Ingredients 1 can (10 1/2 ounces) Campbell’s Condensed Cream of Mushroom Soup or 98 Fat Free Cream of Mushroom Soup or Unsalted. You can omit the mushrooms in this casserole if you want and just use the cream sauce. ![]()
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