The string bean casserole is a GF twist on an otherwise classic recipe. But first, let's get to the mashed potatoes!
Mashed Potato Casserole
6-8 yukon gold potatoes, peeled and cubed in equal-sized portions (depends on how much you want to make)
1 tsp kosher salt
1/4 cup milk
2 tbsp butter
2 cups Asiago cheese (shredded)
1 cup Parmesan cheese
2 cups GF Breadcrumbs (I like Aleia's which can be found in Whole Foods)
Pre-heat the oven to 350 degrees. Bring water to a boil on the stovetop in a large stockpot. Rinse the potatoes and add to the boiling water. Add a pinch of kosher salt to remove starch foam. Boil potatoes until they are fork-tender. Drain in colander, and add potatoes back to hot stockpot to mash. Add butter and milk slowly and continue to mash. Add another pinch of kosher salt and pepper if desired.
Put some of the mashed potatoes in one layer in a pyrex dish or oven-safe casserole. Sprinkle Asiago and Parmesan cheese. Add breadcrumbs. Add another layer of mashed potatoes and repeat the process until you have no more mashed potatoes left. You can add extra breadcrumbs on the top layer for added crispiness.
Bake in oven for 10-15 minutes until breadcrumbs are toasty and cheese is melted.
String Bean Casserole
1 (10 3/4 oz.) can GF Cream of Mushroom Soup (I used Pacific brand)3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed
1 1/3 cups homemade fried onions*
For Fried Onions:
1 red onion, cut into equal sized parts about 1/3 inch wide
1 1/2 cups corn starch
Salt and pepper
Preheat oven to 350. Add 2 eggs to a bowl and mix. In separate bowl, add cornstarch, salt and pepper. Take onion piece and add to egg mixture, then into cornstarch mixture, back into egg mixture and again in cornstarch mixture. Put on greased cookie sheet and add to oven until onions are crispy (about 25-30 minutes). Remove from oven and let cool (can be made in advance.
MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup homemade fried onions.
BAKE at 350°F for 30 min. or until hot.
STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.