Green bean casserole with crispy top, gluten free

Ingredients

• 300 g Green beans, sliced
• 120 g Champignons, fresh, sliced
• 700 ml Chicken stock, low sodium
• 50 ml Cream
• 50 ml Water
• 220 g Cheddar, grated
• 60 g Crackers, gluten free
• 2 pcs Shallots, fresh, cut in rings
• 40 g Butter, unsalted
• 120 g Almond flakes
• 1 tbsp Cayenne pepper
• 2 tsp Fresh ground salt

Method

1. Preheat the oven to 180°C.
2. Melt the butter in a large skillet, reserve half a tablespoon of it.
3. Cook the shallots and mushrooms in the butter, sauté them.
4. Add the water and cream, boil it, then blend until smooth in blender.
5. Pour chicken stock in sauce pot and heat over medium-high heat.
6. When it starts to boil, toss in green beans.
7. Cook for 10 minutes then drain.
8. Combine beans with mushroom soup and spices.
9. Stir well.
10. Pour into a greased baking dish.
11. Bake for 20 minutes.
12. Meanwhile, combine crushed crackers and cheese, stir to blend.
13. Sprinkle all over bean casserole.
14. Bake for 10 minutes or until cheese is melted and crackers are brown.
15. Decorate it with the almond flakes.
16. Serve while still hot.