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Meals
October-November 2010
Shopping List
These companies offer gluten-free or allergy-friendly products.
Alternative Butter
earthbalancenatural.com
Brown Rice
conradricemill.com
lundberg.com
Cornmeal
bobsredmill.com
hodgsonmill.com
Mushroom Soup
imaginefoods.com
progressosoup.com
Sour Cream
followyourheart.com
tofutti.com
turtlemountain.com
Read labels carefully. Not every product offered by every company listed is gluten free, dairy free or allergy friendly.
Gluten-Free, Dairy-Free Green Bean Casserole
SERVES 8 TO 10
⅓
With a few easy substitutions, you can enjoy favorite Thanksgiving casseroles like this one. No one will suspect this delicious classic is allergy friendly. This dish travels well; garnish with "fried onions" just before serving.
“Fried” Onions*
1 medium onion, sliced into thin rings
⅓ cup gluten-free All-Purpose flour blend
¼ teaspoon xanthan gum
¼ teaspoon sea salt
- Cooking spray
Casserole
1 pound green beans, canned or fresh, rinsed, trimmed and halved
2 tablespoons unsalted butter or dairy-free substitute
2 large Portobello mushrooms, sliced
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
¼ teaspoon ground nutmeg
2 tablespoons gluten-free All-Purpose Flour Blend
⅓ cup sour cream or dairy-free sour cream
2 cups gluten-free cream of mushroom soup (see shopping list
at right)
1. To make “fried” onions, preheat oven to 475 degrees. Lightly grease a baking sheet and set aside. Combine onion slices, ⅓ cup flour blend and salt in a large bowl, tossing until onions are evenly coated. Pour out onto prepared baking sheet, separating onion rings. Bake in preheated oven for 15 to 20 minutes until golden brown, tossing one or two times. Remove from oven and set aside while you prepare the casserole.
2. To make the casserole, turn oven temperature down to 400 degrees.
3. If using fresh beans, boil them in lightly salted water for 5 minutes. Rinse with cold water and drain. If using canned beans, rinse, drain and set aside.
4. In a large saucepan, melt the butter. Toss in sliced mushrooms and pepper and stir over medium heat for 5 minutes.
5. Add spices and flour, stirring to coat. Cook an additional minute and add sour cream and soup. Reduce heat to medium-low and cook while mixture thickens, about 5 to 8 minutes more.
6. Remove from heat and stir in half the “fried” onions and the drained beans.
7. Pour mixture into a large casserole dish and cook in preheated oven for 10 minutes or until bubbly. Sprinkle remaining prepared onions on top and bake an additional 5 minutes. Serve warm.
Each serving contains 120 calories, 7g total fat, 3g saturated fat, 0g trans fat, 10mg cholesterol, 383mg sodium, 13g carbohydrate, 2g fiber, 3g protein.
*TIP Pressed for time? Top casserole with gluten-free Funyuns Onion-Flavored Rings, fritolay.com.
Comments (12)
Seneca makes a fried onion that the company told me is gluten free. I haven't seen or eaten other brands in decades so don't know if they would give the same texture or taste.
Posted by: Elisabeth C | November 22, 2011 10:13 PM Report this comment
Imagine Mushroom Soup is dairy free as well as their potato soup which I would use instead of milk for a lot of my dairy free cream soups. It is great to experiment and it helped to give the soup some body.
Posted by: Patricia S | November 20, 2011 9:19 PM Report this comment
I love the idea of these "fried" onions :) However, not being a lover of green beans (they set my teeth on edge) I an going to try this with Asparagus. Also not liking most tinned soups I am going to try substituting lightly sauteed crimini mushrooms & coconut milk. Will try to remember to let you know how it turns out.
Posted by: debbiedu | November 20, 2011 3:03 PM Report this comment
NON-DAIRY OPTION: Warning: Contains Corn product Saute 8 oz. Baby Bella Mushrooms in butter or oil of choice. Mix two-thirds cup of Coffeemate Powder, 2-tablespoons of White Rice Flour, 1-teaspoon of both Granulated Garlic and Onion, and Salt and Pepper to taste in a 2-cup Pyrex measuring cup. Add hot tap water and stir to fill 2 cups. Add the liquid to the sauteed Mushrooms, bring to a boil and simmer for 1-2 minutes. Add this sauce to the green beans. You will be amazed at how much better this tastes than a can of cream of mushroom soup.
Posted by: GFCF Babe | November 19, 2011 6:59 AM Report this comment
I'm just so excited about the Fried Onions part of the recipe! The rest looks yummy... I am now going dairy-free, so I love the options... but the onions... oh I have missed those so much! I will be trying those this weekend! Thanks for sharing! Which of the turtle mountain products would sub for the sour cream? I only use the coconut milk products. Happy Holidays!!!
Posted by: Theresa C | November 18, 2011 5:59 AM Report this comment
Picky, picky! I know gluten-free (and dairy-free) means we have to be vigilant, but use your common sense! "Creamed" can refer to the texture-- like creamed corn. And if you can't use soy milk there's rice, almond, coconut, and probably others I don't know about :) When substituting it does take experimentation to find the tastes and textures that appeal to you. I love that this site and magazine gives us so much to include again. Keep up the good work!
Posted by: Unknown | November 17, 2011 10:26 PM Report this comment
I don't consider a recipe which includes using a processed, canned soup to be a "real" recipe.
Posted by: Unknown | November 17, 2011 7:12 PM Report this comment
it is very easy to make "mushroom soup" with non-dairy milk (coconut, almond or rice) using arrowroot or tapioca starch for thickener. There's no reason to use a processed soup.
Posted by: tjhopedale | November 17, 2011 11:19 AM Report this comment
Unknown: This recipe (any recipe for that matter) is adaptable: make your own cream of mushroom soup with canned coconut milk or other milk alternative by making a thick white sauce and adding chopped mushrooms. Any recipe can be adapted to fit your unique situation! Don't be afraid to experiment in the kitchen
Posted by: Sarah P | November 17, 2011 11:11 AM Report this comment
Thanks so much for this recipe. I was already saddedened that I wasn't going to get to eat my usual green bean casserole!
Posted by: Debbie W | November 17, 2011 10:39 AM Report this comment
Nevermind. Apparently, it is made with soymilk. Still a no-no for me.
Posted by: Unknown | November 17, 2011 9:37 AM Report this comment
Question: how is it possible to have CREAM of mushroom soup without dairy? This is not a dairy-free recipe.
Posted by: Unknown | November 17, 2011 9:36 AM Report this comment