Saturday, November 21, 2009

Safe Green Bean Casserole

My brother and cousin came into town this week and we did an early Thanksgiving (we will be doing it again next week in-laws are coming in town). It was great because I got to try out a couple of safe recipes and see if they were good enough for next week. I normally make the Campbell's Green Bean Casserole, but couldn't this year because of the milk allergy (there is milk in the canned cream of mushroom), so I came across this recipe, changed it a little and it was AWESOME!

Green Bean Casserole

*This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

Cream of Mushroom Soup
olive oil (to saute mushrooms in)
1 lb. sliced mushrooms (any kind you prefer)
6 Tablespoons safe butter (I use Earth's Balance)
2 cups safe chicken/vegetable broth
Splash of white wine (alcohol will cook off, but leave you a yummy flavor)
2 cups rice milk (I used soy..or sub whatever milk you can have)
6 Tablespoons flour (sweet rice flour preferably, but brown rice flour will work ok also) OR use regular unbleached flour if you can
1 teaspoon dry mustard
coarse ground salt (to taste)
coarse ground pepper (to taste)
1 Tablespoon Organic Tamari Wheat Free Soy Sauce
Approximately 2 lbs of fresh green beans, cleaned and cut into 2 inch pieces (I used frozen green beans)

Homemade Gluten Free French Fried Onions (I used Trader Joe's Gourmet Fried Onion Pieces...they contain wheat OR French's French Fried Onion Original...they have wheat and soy)


To start this recipe, I would prepare the french fried onions. It would be smart to prepare these in advance and store them in an air-tight container, so you are not stuck in the kitchen for longer than you have to be.

First, saute your mushrooms in olive oil and set aside. Next, prepare your cream of mushroom soup. Start by melting your butter in a large saucepan and once the butter starts to bubble, add your flour. Then add your spices- I chose dry mustard, salt and pepper. Once the roux has cooked/bubbled for a few minutes, add your milk and chicken/vegetable broth and splash of white wine. Whisk until the sauce thickens. Once the sauce has thickened, add your mushrooms back in.
At this point, cook your green beans for 4-5 minutes until bright green (if using frozen, cook them partially). Strain the water from the green beans. Once they are done, put the green beans in a 13x9 casserole dish.
Top with the French Fried Onions.
Bake for about 35 minutes on 350 degrees or until bubbly.
*If using French Fried Onions, mix some in with the casserole and then sprinkle some more on the top for the last 5 minutes of baking.

This will make a huge 13x9 casserole!

I prefered this recipe over the Campbells!

Recipe Adapted From Gluten Free Mommy

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  1. There is a brand called 'Imagine' that makes a dairy-free creamy mushroom soup. (I just reduced it in a pot.) AMAZINGLY delicious (and easy.) I used it for Thanksgiving and Christmas :) The Whole Foods store by us sells it, you should check them out. And Imagine's website said they make a dairy-free creamy chicken soup that hopefully I can get our Whole Foods to carry.

  2. Thanks for the tip Katie! I will have to try this!!!! :)


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