With Friendsgivings in full swing this past weekend, I realized I’m going to have to double up recipes for the next couple days. I have been swamped and therefore slacking on sharing some delicious dishes that would be perfect for Thanksgiving this Thursday.
I know we’re not the only family that has to accommodate several allergies and dietary preferences so it’s I feel like I have a obligation to share crowd-pleasing recipes that provide the same great taste that everyone no matter their dietary needs will enjoy!
Food-centered holidays are tough when you have dietary restrictions and are around people who don’t understand them or what to make that is appropriate. Speaking as a gluten-free, dairy-free individual, salad is fine and all but there is nothing better than finding a couple, heartier items on the dinner table. And this easy casserole fits the bill.
Now I did not grow up with green bean casserole on our dinner table. Did you?
I love green beans…and onions…and mushrooms so it was only a matter of time before I discovered this yummy dish! We did often enjoy all of the ingredients, just as separates.
It wasn’t until we moved south that green bean casserole was frequently presented, prepared at potlucks, and a centerpiece of celebrations.
I always assumed it was a Southern recipe, but recently found out that green bean casserole was created by the Campbell Soup Company (of Camden, NJ) in 1955. The recipe utilized green beans and a can of Campbell’s Cream of Mushroom Soup which most households always had on hand at the time.
The original recipe is crazy easy as store-bought items are simple mixed together and popped in the oven; however, the ingredients are choked full of wheat and dairy.
Fortunately some simple alterations (and just a bit more prep time) our gluten-free, dairy-free family can now enjoy this cozy comfort classic!
And better yet, it doesn’t use canned ingredients. Now that’s something we can all get behind.
Gluten-Free, Vegan Green Bean Casserole
For Crispy Onions:
- 1/4 cup rice flour
- 2 tbsp cornmeal
- 1/2 tsp salt
- 2 medium onions, halved and sliced into 1/4 inch strips
- 2 tsp oil
- 5 cups green beans, sliced
- 4 cups vegetable broth
- 1 1/4 cups @Studioist Gluten-Free, Vegan Cream of Mushroom Soup
- 1/4 cup alternative milk of choice
- 1 tsp Tamari or gluten-free soy sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup alternative cheese of choice, optional
- 1/4 cup toasted sliced almonds, optional
For Crispy Onions:
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a medium bowl, mix flour, cornmeal, and salt together.
- Add onion and toss until coated.
- Spread the coated onions in a single layer across the prepared baking sheet.
- Drizzle the oil over the onions.
- Bake roughly 30 minutes or until golden and crisped, tossing every 10 minutes.
- Reduce the oven to 350 degrees Fahrenheit and lightly grease an 11x7-inch baking dish.
- Boil the green beans in a medium pot vegetable broth for 20 minutes.
- In the meantime, prepare Cream of Mushroom Soup according to recipe.
- Drain beans and add back to pot.
- Add soup, milk, soy sauce, salt, pepper, and half the prepared crispy onions then stir together. If you’re adding alternative cheese, stir it in now.
- Stir until well combined and transfer to prepared baking dish.
- Bake for 25 minutes or until the dish is bubbling.
- Top with remaining crispy onions (and sprinkle with almonds if desired) then bake for an additional 5 minutes.
n1. For non-gluten-free/dairy-free version, you can simply purchase a can of 10.5 oz Cream of Mushroom Soup and French’s Crispy Fried Onions to save time.
n2. Canned cream of mushroom soup and crispy fried onion have LOTS of sodium in them which means you may want to add more while preparing this recipe, to your preference.