This holiday season you will probably eat cheese and crackers at a party, enjoy side dishes at a holiday dinner, or probably bake a gluten-free dessert. Well, with Crunchmaster gluten-free crackers you can do all three! Crunchmaster encourages you to go beyond the cheese and cracker plate and use their gluten-free crackers in your next holiday dish. I have included their green bean casserole recipe below, but you can visit their website for many more holiday recipes. http://www.crunchmaster.com/recipes/featured.aspx
Gluten Free Green Bean Casserole
4 oz. fresh sliced mushrooms, washed and drained
7 tbsp. butter, divided
1 cup finely crushed Crunchmaster® Artisan Four Cheese crackers
¾ cup finely chopped yellow onion
4 tbsp. rice flour
1/2 tsp. dry mustard
1 tsp. salt
1 tsp. pepper
1 cup chicken broth
1 1/2 ccup whole milk
16 oz. frozen cut green beans
1/3 c. shredded Romano cheese
In a medium skillet, sauté sliced mushrooms in one tbsp. butter. Set aside. In a medium saucepan, melt 5 tbsp. butter on medium heat until it begins to bubble. Add rice flour and stir over heat to form a roux, about 2 minutes. Add milk, chicken broth, salt , pepper, and dry mustard. Whisk well over medium heat until sauce begins to thicken. Add sautéed mushrooms. Stir.
In the same skillet used for mushrooms, add 1 tbsp. butter and 3/4 cup onion. Sauté on medium heat until onion begins to brown. Add 1 cup finely crushed Crunchmaster® Artisan Four Cheese crackers to skillet with butter and onion. Continue to sauté until crackers begin to brown. Remove from heat.
In a large mixing bowl, combine green beans, mushroom sauce mixture, and 2/3 cup onion/cracker mixture. Mix well. Pour into a 2qt. baking dish. Sprinkle with remaining onion/cracker mixture, and shredded Romano cheese.
Bake covered at 350˚ for 15 minutes. Uncover, bake an additional 20 minutes.