1/2 cup rice flour
1/2 teaspoon each garlic salt and pepper
2 tablespoons oil
1/2 white onion, sliced
1 cup sour cream
1/2 cup milk
2 tablespoons tamari
4 cups fresh or frozen green beans, cut
1 cup sliced mushrooms
1. In a bowl combine flour, garlic salt and pepper. Heat a skillet with oil until hot. Toss the onion slices in the flour and place in the hot skillet. Fry until golden, 2 minutes.
2. In a large bowl mix the sour cream, milk and tamari. Stir in the beans and mushrooms.
3. Pour into a 9-inch baking pan. Top with onions. Bake for 30 minutes in a 350 degree oven.
Dairy-free variation: Omit sour cream and milk. Use 1 1/2 cups of Imagine’s dairy-free mushroom soup.
Courtesy of “The Kid-Friendly Food Allergy Cookbook,” by Leslie Hammon and Lynne Marie Rominger