Gluten-Free Vegetarian Green Bean & Mushroom Casserole
It's becoming more and more common for a home cook to have to accommodate the special dietary requirements of their guests. This side dish that is already vegetarian, can be made gluten-free with the use of gluten-free corn flakes.
Ingredients
- 2 tsp olive oil
- 1 yellow onion finely chopped
- 1/2 red bell pepper julienned
- 1/2 lb mushrooms pref. portobello
- 1 tsp white granulated sugar
- 1 tsp salt
- 1/4 tsp black pepper
- 2 lb green beans subst. two 28 oz cans of green beans
- 1 cup sour cream
- 1/2 lb swiss cheese or gruyere, grated
- 1/2 cup corn flakes
Instructions
- Saute the chopped onion and bell pepper in the olive oil. Once translucent add the sliced mushrooms and saute for another 2 to 3 minutes. Add the salt, pepper and sugar. Add the sour cream and grated cheese. Retain about 1/4 of the grated cheese.
- Pour into a 9 x 12 in casserole or baking dish. Sprinkle the remaining cheese over the top of the green bean mixture. Then sprinkle the corn flakes over the cheese.
- Bake in a preheated oven at 400 F (205 C) for about 20 minutes until the corn flakes begin to brown and cheese melted and begins to char.
Notes
Use gluten-free corn flakes to make this dish gluten-free.
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