Ingredients

• olive oil
• 1 lb. button mushrooms
• 6 Tablespoons butter
• 2 cups chicken/vegetable broth
• 2 cups whole milk
• 6 Tablespoons gf flour
• 1 teaspoon Coleman’s dry mustard
• less than 1/8 teaspoon cayenne pepper (opt)
• salt to taste (maybe 1 1/2 teaspoons)
• pepper
• French Fried Onions** see separate recipe
• 1 3/4 – 2lbs fresh Green beans, cleaned and cut into 2 inch pieces
• 1 Tablespoon Tamari/Wheat Free Soy Sauce

Directions

1. To start this recipe, I would prepare the french fried onions. It would be smart to prepare these in advance and store them in an air-tight container, so you are not stuck in the kitchen for longer than you have to be.

2. First, saute your mushrooms in olive oil and set aside. Next, prepare your cream of mushroom soup. Start by melting your butter in a large saucepan and once the butter starts to bubble, add your flour. Then add your spices- I chose dry mustard, shake of garlic powder, salt, pepper, and the tiniest amount of cayenne pepper. Once the roux has cooked/bubbled for a few minutes, add your milk and chicken/vegetable broth. Whisk until the sauce thickens. Once the sauce has thickened, add back in your mushrooms, and add soy sauce.

3. At this point, cook your green beans for 4-5 minutes until bright green. Strain the water from the green beans. Once they are done, put the green beans in a large casserole dish.

4. Mix in the soup mixture.

5. Top with the French Fried Onions.

6. Bake for about 35 minutes on 350 degrees or until bubbly.

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