Holiday Green Bean Casserole (Gluten and Dairy Free)

2 cups green beans cut into 2 inch pieces

Cream of mushroom soup

Gluten free fried onions

1. Add to an 11 inch skillet and mix.

2. Cover and cook at medium until valve clicks and set to low for 30 minutes or until desired crispness of green beans.

3. Sprinkle with fried onions.

4. Make ahead and reheat in the oven if needed or on stovetop.

Dairy free, Gluten Free Cream of Mushroom Soup

1 onion, finely chopped or cone #2

1 tablespoon minced garlic

4 cups chopped mushrooms (Cone #2)

¼ cup gluten free flour (or flour of choice)

1 cup unsweetened almond milk

1 cup vegetable broth

¼ cup nutritional yeast

⅛ teaspoon. nutmeg

⅛ teaspoon. thyme

Salt and pepper to taste

1 tablespoon of cooking sherry

1. Heat 3 quart pan to medium heat.

2. Add onion and brown for a few minutes.

3. Next add garlic and mushrooms (a couple minutes so mushrooms release their juices)

4. Next, sprinkle flour over all the mushrooms. Mix and stir until mushrooms are completely covered.

5. Add the milk in small amounts and whisk until all the lumps are gone.

6. Add veggie broth, nutritional yeast, nutmeg, thyme, Sherry (optional), salt and pepper.

7. Bring mixture to a low boil until soup thickens.

Can be refrigerated for up to a week in an airtight container.

Can also add ½ blended cashews (soften in water) to soup for a richer flavor.