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 Garden Vegetable 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.