Green Bean Casserole

This recipe for green bean casserole is a gluten-free version of the classic Thanksgiving dish. It’s made with a homemade gluten-free cream soup.

The classic casserole is made using a can of cream of mushroom soup.  Cream soups are typically made with flour,  so I prefer to make my own cream (of chicken) soup following A Pinch of Healthy’s recipe with one simple modification – I use corn starch in place of flour.

How To Make a Gluten-Free Green Bean Casserole

For this Thanksgiving vegetable side dish, you need the following ingredients:

• 1 batch of Cream of Chicken Soup, substituting cornstarch for the flour
• 1/2 cup milk
• 1 teaspoon gluten-free soy sauce
• 3 cans green beans, drained
• two-thirds cups French fried onions, + additional onions for topping

To make it, start by making the batch of cream of chicken soup.  This should take about 10 minutes.  (If you have a can of gluten-free cream of chicken soup, you can skip this step.)

Fortunately, green beans are naturally gluten-free and there are gluten-free French fried onions at the market.  Just be sure to read the labels thoroughly.

Before adding green beans to a baking dish, combine the homemade cream of chicken soup, milk, gluten-free soy sauce, and some of the French fried onions together.  Doing this before adding the green beans makes it easier to thoroughly mix the creamy base.

Next, drain the green beans and toss them in the creamy mixture.

Bake for 25 minutes and then sprinkle the remaining French fried onions around the top and then bake for an additional 5 minutes.

Thanksgiving will come and go, but this dish will still be good for other holidays, such as Christmas and Easter.  It also makes a nice side dish when having guests.

You can find all of the ingredients needed to make this adaptation of the classic green bean casserole at Sprouts Farmers Market.  #PassTheJoy

Green Bean Casseroles are a favorite American side dish enjoyed during the holidays.  It first graced American tables in the 1950s, thanks to Dorcas Reilly, a home economist who worked in the Campbell’s Soup Company test kitchen. 

The original recipe used cream of mushroom soup, frozen green beans, and french fried onions were added for texture and to brighten up the dish.  Her original recipe was called Green Bean Bake and the recipe card with the handwritten recipe is in the National Inventor’s Hall of Fame in Akron, Ohio.

It is estimated that 40% of Campbell’s Cream of Mushroom soup is used to make Green Bean Casseroles.

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Hungry for more side dishes?  Check out these other delicious recipes on the blog:

• Black-eyed Peas In the Instant Pot – This recipe is a great way to use dried black-eyed peas.  There’s no need to presoak the beans.
• Fried Corn with Bacon and Jalapenos – Jazz up your corn side dish with this tasty recipe that includes bacon and jalapenos and a touch of honey.
• Pan-Roasted Brussels Sprouts – If you like bacon and Brussels sprouts, then you’re going to love this recipe that combines the two in one tasty side dish.