Description
Low FODMAP casserole with green beans. A tasty side dish. Gluten-free and low in lactose.
Ingredients
Scale
- 300 g (10.6 oz) green beans
- 175 g (6.2 oz) oyster mushrooms
- 3 stalks of spring onion, the green part only
- 20 g (0.7 oz) gluten-free flour
- 450 ml (15 oz) lactose-free milk
- 30 g (1.1 oz) butter
- 1/4 tsp salt
- 1/4 tsp pepper
- A pinch of nutmeg
- Optional: 40 g (1.4 oz) grated cheese (I used grated cheddar)
Instructions
- Wash the green beans. Cut the ends off the green beans and cut them in half.
- Boil the green beans for 6 minutes until done. Drain and rinse with cold water. Set aside.
- Clean the oyster mushrooms and cut into pieces.
- Heat 10 g of the butter in a pan. Add the oyster mushrooms. Fry for about 5 minutes on medium heat. Season with salt and pepper.
- Place the green beans and oyster mushrooms in an oven dish.
- Heat the rest of the butter in a saucepan.
- Add the gluten-free flour and fry for 2 minutes while stirring.
- Then pour the milk into the pan little by little, while stirring with a whisk. Bring the milk to a boil and boil the mixture for about 5 minutes until it thickens.
- Season with salt, pepper and nutmeg.
- Pour the white sauce into the oven dish with the green beans and stir everything through.
- Sprinkle with grated cheese if you like. This is optional.
- Place the oven dish in the oven for 30 minutes at 180 degrees Celsius.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side dish
- Method: Oven
- Cuisine: American