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Brussels Sprouts and Green Bean Casserole

Brussels Sprouts and Green Bean Casserole

This was a big hit at Thanksgiving this year. We were lucky enough to share a meal with a great number of friends, and I managed to convert a young friend who is not a fan of vegetables at all. I love when that happens.

1 package frozen green beans, French cut are best
1 lb. Brussels sprouts, cleaned and halved or quartered
½ red onion thinly sliced
2 cloves garlic, minced
1 c. parmesan cheese
8 slices bacon, cooked and drained, grease reserved
2 tbsp. gluten free flour
1 tsp. salt
1 tsp. black pepper
2 c. half and half

Put the green beans in a large baking dish and layer the sprouts over the top of them, followed by the red onion. Cook the bacon in a medium sized sauce pan, over medium heat, and remove it to drain when it is done. Set the bacon aside and add the flour to the grease in the saucepan. Cook the rue for about five minutes, stirring often, until it is smooth. Add the half and half and continue cooking the sauce for five minutes. Add the minced garlic, parmesan salt and pepper. Stir until well combined and remove from the heat.

Pour the sauce over the vegetables. Chop the bacon and sprinkle it over the top. Cover the casserole with aluminum foil, and bake in the oven at three hundred and fifty degrees for one hour. Allow to cool for ten minutes before serving. Enjoy!


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1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 

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1 tsp. vanilla extract

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Allow the pie to cool for 30 minutes before slicing.

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