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.
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.
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