Dairy-Free Gluten-Free Green Been Casserole
Green Been casserole is my favorite holiday side dish. When I went Gluten Free and Dairy Free I looked all over and this is the best and closest to the original (maybe better)! So yummy!
Ingredients
- 1 1/2 cup Imagine Creamy Portobello Mushroom Soup
- 1 1/2 tsp corn starch sometimes I add more if it looks runny
- 3 cans green beans drained
- 1/4 tsp ground black pepper
- 1/8 tsp salt
- Fried Onion Topping - Make your own with recipe below or you can buy the gluten free from most grocery stores
- 1 large onion
- 1 1/4 cups almond milk unsweetened, not vanilla
- 1/2 cup gluten-free Bisquick mix or Simple Truth gluten-free all purpose baking mix, which is also soy-free
- 3/4 tsp salt
- 1/4 tsp pepper
- olive oil to generously coat pan
Instructions
- Preheat oven to 350 degrees F
- Cut 1 onion in half and then thinly slice; soak onions in almond milk while you mix the green been casserole ingredients
- Mix all the green been casserole ingredients (but not the french onion topping ingredients); put in oven and bake 30 minutes
- While that bakes, mix the Bisquick, salt and pepper - divide into 2 large baggies
- Coat a large skillet with a generous amount of olive oil and heat
- Drain the soaking onions
- Put half of the onions in one baggy and shake; then put the onions into the heated, oiled skillet and pan fry 4-6 minutes until crisp (watch and turn then so they don't burn); pull them out and put on plate with paper towels.
- Repeat with the other half of the onions (add a little more canola oil to the skillet if necessary)
- After the casserole has baked 30 minutes, add the onions and continue baking for 5 minutes. Serve and enjoy!
Tried this recipe?Let us know how it was!