Gluten-Free Green Bean Casserole {Dairy-Free and Vegan Option}

I am a vegetable forward eater. I’m also a step mom cooking for 4; 1 meat loving partner and 2 picky, but also trying, tweens. I enjoy being in the kitchen with a glass of cooking wine and good music or audiobook. However, most often I find myself in need of quick & easy recipes for our busy days.

subheading: Gluten-Free Fried Onions:

2 large sweet onions, thinly sliced

1 cup milk (dairy-free use almond, cashew or coconut milk)

1 tablespoon white vinegar

½ cup gluten-free all-purpose flour (I like Pillsbury gluten-free)

½ cup cornstarch

1 tablespoon gluten-free seasoned salt

3 cups vegetable oil

subheading: Casserole:

1 10.5 ounce can gluten-free cream of mushroom soup (Or 1 ¼ cup of my homemade gluten-free cream of mushroom soup {dairy-free option})

¼ cup milk (dairy-free use almond, cashew or coconut milk)

1 teaspoon gluten-free Worcestershire sauce (I like Lea and Perrins. For vegan use your favorite vegan and gluten-free Worcestershire sauce)

⅛ teaspoon ground black pepper

2 14.5 ounce cans whole green beans, drained

Directions at mamaknowsglutenfree.com

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