Green Bean Casserole
- 3 tablespoons cornstarch
- 3 tablespoons white rice flour
- 1 medium onion, sliced into thin strips
- Vegetable oil for frying
- Salt, to taste (optional)
- 3 tablespoons olive oil, divided
- 1 small onion, finely diced
- 8 ounces white button mushrooms, finely chopped (approximately 3 cups)
- 1 clove garlic, minced or put through a garlic press
- 2 cups milk, divided
- 2 tablespoons cornstarch
- 1 (16-ounce) bag frozen French-cut green beans, thawed and drained or 16-ounces fresh green beans, cleaned, trimmed, and cooked until tender
- 1/8 teaspoon ground thyme
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese, divided
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Button mushrooms, white (8 ounces)
- French-cut green beans, frozen (1 (16-ounce) bag)
- Garlic, minced or put through a garlic press (1 clove)
- Onion, medium (1)
- Onion, small (1)
- Thyme, ground (1/8 teaspoon)
- Cooking & Baking
- Cornstarch (5 tablespoons)
- Olive oil (3 tablespoons)
- Salt (1)
- Salt and pepper (1)
- Vegetable oil (1)
- White rice flour (3 tablespoons)
- Dairy
- Milk (2 cups)
- Parmesan cheese, grated (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 16, 2011 (1 year ago).
35 people saved this recipe.
