Gluten Free Green Bean Casserole
by Amie Valpone
2 tbsp. olive oil
1 large Vidalia onion, thinly sliced
1 clove garlic, finely chopped
2 cups button mushrooms, thinly sliced
1 ½ cups 2% milk (or dairy-free milk)
1 pound fresh green beans
2 oz. fresh goat cheese, crumbled
1/3 cup Crunchmaster® Roasted Vegetable Multi-Grain Crackers, finely crushed
½ cup slivered almonds
Preheat oven to 350 degrees F.
In a large skillet, sauté onions and garlic in oil for 20 minutes or until caramelized. Add mushrooms and milk.
Meanwhile, steam green beans in a large pot over medium heat for 4 minutes; transfer to a bowl of ice water. Drain and set aside.
Transfer green beans into prepared baking dish. Cover with creamy onion mixture and goat cheese. Top with crushed Crunchmaster® Crackers and almonds.
Bake for 15 minutes or until golden brown.