For this year’s Thanksgiving meal, I tried a twist on the classic green bean casserole – I made it gluten-free. It was really quite easy, thanks to a few simple modifications.
The classic casserole is made using a can of cream of mushroom soup. Cream soups are typically made with flour, so I made my own cream (of chicken) soup following A Pinch of Healthy’s recipe with one simple modification – I used corn starch in place of flour.
Fortunately, the two main ingredients – green beans and French fried onions – are already gluten-free.
Before I added the green beans, I combined 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.
I then drained the green beans and tossed them in the creamy mixture.
After baking for 25 minutes, I sprinkled French fried onions around the top and then baked for an additional 5 minutes.
- 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
- Prepare cream of chicken soup according to directions at A Pinch of Healthy, substituting cornstarch for the flour.
- Combine soup, milk, soy sauce, and two-thirds cup French fried onions in a large casserole dish. Stir in green beans and bake for 25 minutes.
- Sprinkle additional French fried onions around the top and bake for 5 minutes or until onions are golden brown.
Thanksgiving may have come and gone, but this dish will still be good for other holidays, such as Christmas and Easter. It would also make 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. #PassTheJoy1