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Green Bean Casserole

Green beans and mushrooms will soon intermingle with hemp milk and crisp onions.

I’ve never been big on casseroles. But the holidays bring on a longing for the past.  Or so the story goes. This recipe is just like a traditional green bean casserole, only without the Campbell’s soup or French’s onions (they have wheat, so they’re off limits if you or family members have celiac disease).

Before Thanksgiving, I made this classic holiday side dish with Progresso Creamy Mushroom soup and homemade onion rings. It was good, but so difficult to keep from eating all the onion rings that were meant for a casserole.

But here’s another way to make a green bean casserole without using canned soup. And just in case you’re ever in need, I used the method below to make a quick mac n’ cheese in the microwave.

Those old cookbooks really are the best.

I love browsing through old cookbooks, especially if they’re kind of cheesy.  But wait, I was supposed to be writing an intro to something about green beans . . .

Gluten free green bean casserole

  • Melt 2 tablespoons butter or Earth Balance Buttery Stick in a covered microwave-safe dish for about 30 seconds. Very important to put a lid on it, unless you enjoy cleaning a splattered oven.
  • Add 2 tablespoons of gluten free flour and stir to blend. Cover and microwave another 30 seconds.
  • Add about 1 cup of milk and stir.  I used Tempt hemp milk, but almond milk would be great also.  Cover and microwave for about 2 minutes, until it’s very hot and slightly thickened.
  • Add a few cups of green beans, some shiitake mushrooms, Seneca crisp onions, and a dash of worcestershire sauce.  Vague, yes, but I didn’t measure anything here.   I also threw in some baby potatoes just for fun.
  • Add salt, pepper, and other seasonings to taste.  Top with another handful or two of crispy onions.
  • Cover and bake for 45 minutes in a 325 degree oven.  Uncover and bake another 10 minutes.

Maybe I like casseroles more than I thought . . .

Still here?  Today’s Let’s Lunch on twitter features holiday sides.  Take a look at the delicious posts rounded up by Cheryl Tan from A  Tiger in the Kitchen.

Danielle‘s French Leek Gratin at Bon Vivant

Cathy‘s Celeriac Slaw at Showfood Chef

Ellise‘s Mushroom Leek Quinoa Salad at Cowgirl Chef

Emma‘s Peasant Bread at Dreaming of Pots and Pans

Steff’s Parker House Rolls with Molasses Butter at The Kitchen Trials

Karen’s “Side Dish of Life” at Geofooding

Mai Hoang‘s Kimchi Risotto Bake at Cooking In The Fruit Bowl

Rashda‘s Festive Green Beans at Hot Curries and Cold Beer

-Linda Bookmark and Share

Comments

  1. I tend to get distracted by cheese too…thanks for getting me thinking about interesting ingredients like hemp milk and gluten-free flour!

  2. Oh hey there! Hemp milk is definitely worth exploring. Speaking of distractions, I’d love to make a cheese using hemp.

  3. I think (?) that I saw an updated version of this classic casserole in Food & Wine (or was it Saveur?) last year, and it simply used a Bechamel sauce…or so I vaguely remember. I haven’t had this dish in AGES….sounds yummy.

  4. Mmmm… Casseroles. I love casseroles. And a green bean casserole without the condensed soup? Bring it on!

  5. Spirulina says:

    Everything should be made as simple as possible … but not simpler.

Trackbacks

  1. […] Linda‘s Green Bean Casserole at Free Range Cookies […]

  2. […] This post was mentioned on Twitter by Cathy , Free Range Cookies. Free Range Cookies said: Look honey, it's another green bean casserole recipe http://bit.ly/hvICaD #LetsLunch #glutenfree […]