19 Nov Thanksgiving Recipe // Gluten Free Green Bean Casserole
The Thanksgiving meal is BY FAR my favorite thing to eat in the whole, wide world. So, you can imagine the sadness I felt when November came along the year that I was diagnosed with Gluten Intolerance… I’m actually, pretty sure I cried. Like, y’all… tears were legit shed. It was a culmination of frustration that I couldn’t eat whatever I wanted anymore and sadness that I couldn’t fully experience my favorite meal in its entirety!
As a child, I would make our Thanksgiving meal with my grandmother, who taught me all of our longstanding family recipes. It was my favorite part of the holiday! 6 years ago, I was diagnosed with a Gluten Intolerance and it transformed my life. I now focus on eating clean and natural and, of course, gluten free! But I still love Thanksgiving dressing, cranberry sauce, macaroni and cheese casserole and green bean casserole! I decided to create a way for others like me to enjoy a gourmet Thanksgiving meal without the worry of gluten contamination. I have adapted all of my grandmother’s recipes (and added a few of my own) to make this meal all-natural and gluten free!
I remember being sick one time as a little girl and my grandmother called and asked me if she could bring me anything to make me feel better… My response? “I want your green bean casserole.” [yes, I’ve been a foodie from birth!] As an adult, though, this recipe scared me! I was afraid to try to make this recipe all-natural, organic and gluten free because I just knew I’d ruin it. In my old opinion, some things are just meant to be ‘unhealthy’. [I’ve since learned how wrong I was!] However, I have to say that I think my grandmother would be proud of this cleaner take on her old recipe! I swapped out the fried onions with some GF bread crumbs because I still have yet to find a great GF version of them.
GLUTEN FREE GREEN BEAN CASSEROLE
Prep Time: 25 mins // Cook Time: 30-45 mins // Yields: 12 small servings [PACE YOURSELF, IT’S A FEAST!!]
Here’s what you need:
2 Cans cut green beans
2 Pieces of bacon
1 Can of Gluten Free Cream of Mushroom Soup
Milk [I use Almond Milk, even though there’s dairy in the soup, I still like to use it!]
1/2 Cup Gluten Free Bread Crumbs
Salt and Pepper to taste
- Preheat oven to 350F
- Cook the green beans and bacon in a saucepan for 20 minutes
- Remove bacon and pour green beans into a well-greased baking dish
- Add 1 can of Mushroom Soup
- Fill the used soup can with milk and pour into green beans mixture
- Add 1/4 cup GF Bread Crumbs
- Salt and Pepper to taste and mix well
- Bake for 30 minutes or until the top is golden-brown
- Take the dish out of the oven and pour the remainder of the bread crumbs on top. Place back in the oven for 10-15 minutes.
I hope you all enjoy this recipe! Let me know if you try it this Thanksgiving!
***Photos by the VERY talented Kristen Dee Photography***