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Green Bean Casserole
Green bean casserole is another dish that has always had a place at our Thanksgiving table. With a couple of substitutions the traditional holiday dish can be free of the top 8 allergens but still enjoyed by everyone. This variation of the classic holiday dish doesn't stray too far away from the original. In place of the usual can of condensed cream soup (which contains dairy and wheat), I make my own and freeze it in 1-1/2 cup portions so I have it on hand for dishes like this(follow the link in the ingredients for the recipe). Also, milk is often added to the recipe but I omit it because the soup that I use is not as thick as canned condensed soup. If the condensed soup that you use is very thick, you might need to add some rice milk to get the desired consistency. Finally, I add corn flakes to duplicate the crunch that french fried onions traditionally provide.
Ingredients:
2-14.5 oz cans French style green beans, drained
1-1/2 cups condensed cream of mushroom soup
1/4 teaspoon pepper or to taste
2 cups corn flakes
Directions:
1) Combine the green beans, soup, salt and pepper in a large baking dish. Spread the corn flakes evenly over the top of the bean mixture. Bake at 350 degrees F for 25-30 minutes or until warm and bubbly. Makes 8 (1/2 cup) servings.
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