Gluten Free Green Bean Casserole

This is a classic dish seen at Thanksgiving Dinner. The hard part is that it is usually not one that is really easy to make Gluten Free, until now:

Ingredients:
1 can GF condensed Cream of Mushroom Soup*
3/4 Cup Milk**
1/8 tsp. Black Pepper
4 Cups Cooked Cut Green Beans
1 1/3 Cup Broken Funyons

Directions:

1. Mix Soup, milk, and pepper in a 1 1/2 Quart Baking Dish.
2. Stir in Beans and 2/3 Cup of broken Funyons.
3. Bake at 350º F for 30 minutes or until hot. Stir
4. Top with remaining broken Funyons and bake for 5 mins to crisp the Funyons.

* If you can't find a can of GF Cream of Mushroom Soup, you can make your own, Just follow this recipe. Keep in the mind the mixture makes more than you need, but you can use it for the future.

Cream of Soup Mixture:
Ingredients:
2 C instant dry milk
3/4 C Cornstarch
1/3 C GF Chicken Bouillon Powder
1/2 tsp. Pepper
1/2 tsp. Thyme
1/2 tsp. Tarragon

To make up a can of soup mixture, mix 1/3 C of the cream of soup mix with 1 C cold water in a saucepan. Stirring constantly, heat over medium heat until soup thickens and begins to boil. Remember to ensure you are scrapping the bottom as you stir to ensure it does not burn on the bottom. As it starts to thicken, place a can of mushrooms, finely chopped, into the soup mixture. This will replace the can of soup necessary for this dish.

** If you use a can of Gluten Free Cream of Mushroom soup, it is usually not condensed, so you will not need to add the 3/4 Cup of Milk, but you will need to increase from 1 can to 1 1/2 cans of Gluten Free Cream of Mushroom soup.