Every Thanksgiving, for as long as I can remember, we had the standard green bean casserole with the can of cream of mushroom soup and the French fried onions. But when you’re eating gluten free, that just doesn’t work any more. Instead, you need a more allergy-friendly version.
Allergy Friendly Green Bean Casserole
- 1 lb. green beans
- 1 cup cream of mushroom soup (see below)
- 3/4 cup blanched, finely ground almond flour
- 1/2 cup thinly sliced onion
- 2 tbsp. melted butter (replace with palm shortening for dairy free option)
- 1 tsp. salt, divided
- 1/4 tsp. garlic powder
Preheat oven to 350°.
In a large bowl, combine butter, almond flour, and 1/2 tsp. salt and stir. Toss the onion slices in the mixture to coat them.
Place the green beans, remaining salt, garlic powder, and cream of mushroom soup in an 8×8 baking dish and stir.
Top green beans with onion mixture, then cover and bake for 30 minutes.
Remove the cover and bake for 20-30 minutes longer, until almond flour becomes brown and slightly crispy.
Cream of Mushroom Soup
- 2 cups meat stock
- 2 cups chopped cauliflower florets
- 1 cup diced fresh mushrooms
- 1 clove peeled garlic
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
Simmer meat stock and cauliflower florets in a large saucepan over medium heat about ten minutes, until cauliflower is tender.
Allow the stock to cool down a bit before pouring the stock and cauliflower into a blender. Add garlic, salt, and pepper, and blend on high until smooth.
Transfer back to the saucepan and add the mushrooms. Simmer for half an hour before removing from heat to cool.
Store in an airtight container in the refrigerator.
This recipe is from Nourishing Holiday by Jaclyn Harwell, reprinted with permission.
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