• This is the second recipe that I shared when I was a guest blogger on Glued To My Crafts, and I also shared it on my blog, Natural and Free. It's for Green Bean Casserole.
  • This is a modified version of a recipe I found on allrecipes.com. My version is soy (if you use all soy-free ingredients), fish, nut and egg-free and can be milk and wheat-free. It's perfect for those in need of an allergy-friendly alternative to the traditional Green Bean Casserole.

Ingredients

  • 2 Tablespoons salted, full-fat butter or non-dairy butter
  • 1/4 to 1 Cup onion, diced (red, yellow or white - whatever you prefer)
  • 1 to 2 Tablespoons flour or cornstarch
  • 1/2 to 1 teaspoon salt
  • 1/8 to 1/4 teaspoon ground black pepper
  • 1 teaspoon sugar
  • 1 Cup sour cream or plain yogurt (dairy or non-dairy)
  • 1 Cup mushrooms (optional)
  • 2 to 3 cans (14.5 oz.) green beans, drained (any cut)
  • or the equivalent amount in frozen or fresh green beans
  • 1/2 to 1 Cup crushed potato chips, saltines, Ritz or cornflakes (choice is up to you based on your allergen needs)
  • 1 Tablespoon melted salted, full-fat butter or non-dairy butter
0 (Rated by 0 moms)
PREP TIME 10 Min READY IN 1 Hr
COOK TIME 50 Min SERVINGS 10
MAIN INGREDIENT Vegetable
MEAL/COURSE Side Dish
TYPE OF DISH Casserole
SEASON/OCCASION Thanksgiving
COOKING METHOD Oven
CUISINE American

Preparation

  1. Preheat oven to 350 degrees F.
  2. Melt the 2 Tablespoons butter in a large skillet over medium heat.
  3. Stir in the onions and saute them until they are translucent. (Note: The amount of onion you use is up to how much onion flavor you want in the dish. If you don't want a lot, use the 1/4 Cup. If you like it, use 1/2 Cup. If you LOVE it, use the full Cup.)
  4. Stir in the flour or cornstarch until well-blended and cook for 1 minute. (Note: The amount of flour/cornstrach you use is personal choice. If you like a thinner casserole filling, go with the lesser amount. If you like it thicker, go with the greater amount.)
  5. Stir in the salt, pepper and sugar until well blended. (Note: If you are using a "no salt added", fresh or frozen type of green beans, you may need to increase the amount of salt to 1 to 2 teaspoons. The amount of pepper is strictly personal preference.)
  6. Remove the mixture from the heat and add the sour cream or plain yogurt; mix well.
  7. Add the mushrooms (if using) and green beans to the mixture and stir to coat. (Note: The amount you use is personal preference. If you want more sauce, use less green beans. If you want the mushrooms fried a bit, add them in the beginning in step 3 with the onions versus adding them here.)
  8. Transfer the mixture to a 2 1/2 quart casserole dish (greased or not is your choice).
  9. In a small bowl, toss together the crushed potato chips, crackers or cornflakes with the 1 Tablespoon melted butter and sprinkle the mixture over the top of the green bean mixture. (Note: If you just want a little topping, use the lesser amount of crushed potato chips, crackers or corn flakes. Also, if using the potato chips, you do not have to add the melted butter unless you wish to.)
  10. Bake for 30 to 45 minutes or until the top is golden and the mixture is bubbly.

Rating

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