Gluten-Free Green Bean-Mushroom Casserole with Panko-Style Fried Onion Rings

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   Special equipment: a frying thermometer

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   For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

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   For the onions: Preheat the oven to 375 degrees F and grease an 8- by 8-inch baking dish with butter or cooking spray.

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   In a large pot, bring about 1 inch oil to 350 degrees F over medium-high heat.

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   Line a plate with paper towels.

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   Meanwhile, in a small bowl, whisk together the cereal crumbs and salt with 1/4 cup gluten-free flour blend.

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   Add the sliced onion rings and toss to coat evenly.

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   Working in batches, fry until golden brown and lightly crisped, 3 to 5 minutes.

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   Transfer to the paper towel-lined plate to drain.

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    For the green beans: Prepare a large bowl of ice water.

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    Bring a medium saucepan of salted water to a boil and add the green beans.

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    Cook until crisp-tender, about 2 minutes, then immediately strain and plunge into the ice water.

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    Set aside.

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    In a large skillet, melt the butter over medium-high heat.

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    Add the mushrooms and cook, stirring occasionally, until the liquid has evaporated.

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    Season with salt and pepper, then sprinkle over 2 tablespoons gluten-free flour blend and cook, stirring, about 1 minute.

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    Stir in the broth and cream; bring to a simmer and cook until thickened, about 4 minutes.

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    Stir in the green beans; season with the chile powder and some salt and pepper.

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    Transfer to the prepared baking dish and top with the fried onion rings.

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    Bake until golden and bubbling, 25 to 30 minutes.

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    Serve immediately.

* Per serving · 4 servings · Values may vary.