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From Jaymi


  • 4 tablespoons butter
  • 4 teaspoons (or more) cornstarch
  • 1 teaspoon table salt
  • 1⁄2 teaspoon black pepper
  • 4 cups milk
  • 2 cans green beans, drained
  • 2 cans of sliced mushrooms, drained 1 can sliced water chestnuts, drained 1 container of French fried onions OR Equivalent amount of gluten-free crackers mixed with 2 T melted butter



Prepare white sauce:

  1. Heat butter over low heat until melted. Blend in cornstarch, salt & pepper. Cook over low heat, stirring constantly, until smooth and bubbly.
  2. Slowly add milk while whisking to create a smooth sauce. Bring mixture to a boil, stirring constantly. Boil and stir 1 to 2 minutes until the sauce begins to thicken.

Prepare casserole:

  1. Combine green beans, mushrooms, water chestnuts, and white sauce. Transfer to a 2 to 3-quart casserole dish. Bake uncovered at 350° for one hour.
  2. If the sauce is too thin, prepare additional thickener using cornstarch mixed with a small amount of water. Stir into green bean mixture until sauce thickens to desired consistency.
  3. Top bean mixture with French fried onions (or gluten-free cracker topping) and return to the oven. Bake an additional 8 to 10 minutes until topping is golden brown.