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December 11, 2013

Holiday Favorite- Gluten Free Green Bean Casserole

Exchanging Holiday Favorites
The first time I thought to make a gluten free green bean casserole I googled lots of recipes and was surprised to see they did not include any fried onions on top. No French fried onions?! That’s the most important part!! So I knew there had to be a way…

I originally wanted to make this recipe using all Trader Joe’s products, but Trader Joe’s cream of Portobello mushroom contains gluten! I subbed in Pacific Cream of Mushroom Soup, you can also make your own cream of mushroom soup from scratch, but I’ve yet to venture that far into this Thanksgiving classic.

Ingredients:

For the onions:
1 medium onion sliced thin
1 cup milk (or milk substitute, I use almond)
1 cup Trader Joe’s Gluten Free Baking Mix
Oil for frying  (I used olive oil)

For the green beans:
2 bags frozen Trader Joe’s organic green beans
1 cup Trader Joe’s Swiss and Greyere shredded blend cheese
12 oz. Pacific Cream of Mushroom Soup (1 box)
pinch of garlic granules
salt and pepper to taste

Directions:

Start by taking out the green beans and placing them in a colander to thaw and preheat oven to 350 degrees F.

Onions:
Slice onions and place in milk. Heat your oil to 350 degrees F in a large saucepan.  While the oil is heating, remove onions from milk and dredge in flour mixture. Carefully drop onions in oil and they will cook in about a minute or so. Turn over if necessary. Remove and drain on paper towels.

Back to the beans:
Place thawed green beans in a 9x13 baking dish. It’s ok if they aren’t completely thawed. Mix in cream of mushroom soup and cheese. Sprinkle in a pinch of garlic granules and salt & pepper. Mix. The green beans may appear “dry” but one the cheese melts and green beans cook it will get all gooey and yummy, if you prefer extra gooey, add another 6 oz. of soup. Bake at 350 degrees F for 10 minutes, add onions on top and cook an additional 5 minutes.


Thank you Kendra for creating such a classic holiday dish into a gluten free delight! Kendra was inspired and motivated to start eating healthier after determining the adverse effects certain foods in her Autistic brother's diet had on his life. Kendra's blog focuses on cooking with limited glue, (gluten) goo (sugar) and moo (dairy). She dedicates her time researching various products, the effects on one's diet and creating delicious recipes along the way. For inspiring, thought provoking and informative posts follow Kendra on her gluten free, dairy free and sugar free journey. Stop by her blog Kendra's McGrubbin' on the Daily or follow her on Facebook, Instagram, or Twitter! Click links below!


Facebook- Kendra's McGrubbin' on the Daily

Instagram: KendrasMcGrubbin

Twitter: @kmcgrubbindaily


From Kendra's blog that I love:

"Working together, ordinary people can perform extraordinary feats. They can push things that come into their hands a little higher up, a little further on towards the heights of excellence."

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