Vegetable Recipe - Green Bean Casserole with Onion Toppings

2 medium yellow onions, peeled and sliced
in 1⁄8-inch rings
½ cup cornstarch
Canola for frying
Salt and freshly ground pepper to taste
¼ cup sweet rice flour
1¼ cups 1% milk (cow’s, rice, soy, potato, or nut)
1 tablespoon wheat-free tamari soy sauce
1 tablespoon gluten-free Worcestershire sauce,
½ teaspoon onion powder
½ teaspoon celery salt
½ teaspoon salt
¼ teaspoon garlic powder (optional)
¼ teaspoon freshly ground black pepper
1 can (14 to 15 ounces) cut green beans
1 can (7 ounces) sliced mushrooms, drained

1. Make the onion topping: Dust the onions with
cornstarch or place both in paper bag and shake thoroughly.
2 Heat 1-inch of canola oil in a heavy skillet over
medium heat. Fry a few onion rings at a time until
golden brown and drain on paper towels. Sprinkle
with salt and pepper immediately


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