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