It is not haute cuisine by any means…but it is an essential part of many memorable holiday meals. Thanks to soup companies like Progresso…green bean casserole remains a convenient casserole to put together. I have created this dish from scratch before…Alton Brown’s version is very good, just be sure to substitute the wheat flour thickener in the mushroom sauce with sweet rice flour or other gluten free thickener. But for the busy cook this version definitely has time on its side and it’s delicious!
Gluten Free Green Bean Casserole
2 cans Gluten Free Mushroom Soup (I use Progresso brand – did you know it is gluten free? Yeah!) 2 tsp gluten free soy sauce (I use San J Brand low sodium tamari) 1/4 tsp ground black pepper 5 cans green beans (or 3 lbs frozen green beans) 2 Tbsp. gluten free bread crumbs Optional: Garnish top with crushed gluten-free sour cream and onion potato chips (I use Ruffles’s or Lay’s brand)
Heat oven to 350°. In 2 quart casserole dish mix soup, soy sauce, pepper, bread crumbs, and green beans. Spread top with crushed chips if desired.
Bake 30-40 minutes…until hot and bubbly.
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