Every year for Thanksgiving, we all gather at my mom’s house. It may not be on Thanksgiving day every year, but at some point we have a large meal together. This past Sunday was that day. So all day Saturday I spent in the kitchen cooking.
I made six different dishes: candied yams, cranberry orange relish, pear salad (Did you see my recipe on the Meal Planning Mommies facebook group?), rice stuffing, pumpkin pie and green bean casserole. I only eat green bean casserole two times a year: Thanksgiving and Christmas. It is one of those dishes that is a “must have” for the holidays.
It is super easy to prepare and just as easy to make gluten free. If you are still looking for an easy side dish to make for this Thanksgiving, this one is a keeper.
Here is what you need:
- 3 cans of french style green beans (drained and the rest of the water pressed out using a paper towel, this is important so that your casserole isn’t watered down)
- 1 container Pacific brand organic cream of mushroom soup
- 1 container of Aldi’s gluten free french fried onions
- 1/2 cup of milk
- 1/4 tsp pepper
- 1/4 tsp salt
Step 1: Drain the green beans in a colander and use a paper towel to press out excess water. Set aside.
Step 2: Mix cream of mushroom soup with 1/2 cup of milk in a medium sized bowl.
Step 3: Add in green beans to the milk and mushroom mixture.
Step 4: Add salt and pepper
Step 5: Pour into a 9×13 pan.
Step 6: Bake at 350 degrees for 30 minutes, uncovered
Step 7: Take out of oven and top with french fried onions
Bake for 5 more minutes and Serve!
I made this dish the day before we had our meal. I did everything up to Step 5. I did not add the french onions until the day I was going to serve the dish. So if you want to prepare this in advance, I would recommend waiting to add the french onions until you reheat the dish. This will prevent your crispy, yummy fried onions from getting mushy!
Blessings!
- 3 cans french style green beans
- 1 container Pacific gluten free cream of mushroom soup
- 1 container of Aldi’s french fried onions
- 1/2 cup of milk
- 1/4 tsp pepper
- 1/4 tsp salt
- Preheat oven to 350 degrees
- Drain green beans in a colander and press out excess water with a paper towel. Set aside.
- In a medium bowl, mix together 1/2 cup milk and the cream of mushroom soup. A whisk works best.
- Add the drained green beans to the milk and soup mixture. Mix.
- Add the salt and pepper
- Pour into a 9×13 pan and bake, uncovered, for 30 minutes
- Take out of oven, top with french fried onions.
- Return to oven and bake 5 more minutes.
- Serve.
Don’t forget to pin this for later!
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