Green bean casserole isn’t the fanciest (or prettiest) of dishes but it was always a Thanksgiving dinner tradition when I was growing up. Our first year with food allergies, I hosted Thanksgiving and I was set on making the same dishes we always had growing up but with an “allergy free” twist.
The challenge was making those dishes still taste good. I found that, with a couple of substitutions, this 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.
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 top it with wheat/gluten free cereal to duplicate the crunch that french fried onions traditionally provide.
This classic Thanksgiving dish is still delicious with an allergy friendly twist. It is free of dairy, eggs, wheat/gluten, soy, peanuts, tree nuts, fish, and shellfish.
- 2 (14.5) ounce cans French style green beans drained
- 1-1/2 cups condensed cream of mushroom soup (recipe link above)
- 1/4 teaspoon pepper or to taste
- 2 cups gluten free corn flakes or Corn Chex coarsely crushed
Combine the green beans, soup, salt and pepper in a large baking dish. Spread the cereal evenly over the top of the bean mixture.
Bake at 350 degrees F for 25-30 minutes or until warm and bubbly.