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This is a homemade version of the green bean casserole that is gluten and dairy free.
A Thanksgiving staple at the table is the green bean casserole – however, most use a canned cream soup. Once we started a gluten and dairy free lifestyle, I created a homemade version that was gluten and dairy free.
Thanksgiving is probably the easiest holiday to make a gluten and dairy free meal. Mostly, because it’s meat accompanied with various vegetables. When I am cooking for a large group, I don’t want to make two versions of the same meal. Therefore, through trial and error, I’ve worked to find recipes that everyone will love. This includes baked goods like cornbread and pumpkin pie. Success is when I’m able to make the same meal for everyone, and no one detects the gluten and dairy free elements.
homemade alternative to cream soup
This green bean casserole is one of those recipes. Plus, you’re making something without the additives that come with a canned cream soup!
Now, I can’t say this is as easy as opening a can of cream soup, however, you will love that it’s full of wholesome, pure ingredients. There’s nothing that says love like a homemade dish. And just for the record, this is now one of my kiddo’s favorite Thanksgiving recipes. She gave it a huge thumbs up!
Even better is that you can get most of the ingredients at Aldi, so it’s a inexpensive dish to make too! At this time of year, Aldi offers gluten and dairy free french fried onions.
Green bean casserole typically calls for soy sauce, but surprisingly, the first ingredient in most soy sauce is wheat. There is a gluten free version called tamari. Don’t have any? Skip it -I’ve made this dish without it and it’s still really good.
Green Bean Casserole, Gluten & Dairy Free
- ⅓ cup Extra Virgin Olive Oil We use a mild flavored EVOO
- ¼ cup All purpose gluten-free flour
- ⅓ cup Chopped onion
- ½ tsp Salt
- ¼ tsp Pepper
- 1¾ cup Mushroom broth
- ⅔ cup Non-flavored, dairy-free milk substitute I use rice milk
- 1½ cups Fresh or canned mushrooms, sliced If preferred, chopped small. If using canned mushrooms, drain first.
- 3 cans Green beans, drained 14.5 oz cans. Can replace with frozen or fresh, if preferred.
- 1 cup Fried onions, gluten & dairy free
- 1 tsp Tamari Gluten free soy sauce
- Heat oven to 350°F.
- In a medium saucepan, heat olive oil over medium heat Remove from heat.
- Stir in gluten free flour, onion, salt, pepper and soy sauce
- Cook, stirring constantly, until mixture is bubbly; remove from heat
- Stir in broth and milk substitute
- Heat to boiling, stirring constantly. Boil and stir for 1 minute
- Stir in mushrooms
- In an un-greased, 1 1/2-quart casserole dish, mix soup and green beans.
- Bake about 30 minutes or until hot and bubbly. Stir.
- Sprinkle fried onions over the top of the casserole. Bake about 10 minutes longer or until onions are golden brown.
This Thanksgiving traditional green bean casserole will come out of the oven hot, bubbly and delicious. Enjoy!