Gluten and Dairy free Green Bean Casserole
I have to admit that when I think Thanksgiving, I don’t think about the traditional Green Bean Casserole. I didn’t grow up eating it and so I tend to think about dishes like mashed potatoes and pumpkin pie! But I received a few requests for this dish on the Thanksgiving Menu Planner so I thought I would take the challenge to create a healthy, gluten-free and dairy-free version.
Most recipes I found called for canned onions loaded with sugar and wheat as well as the all-famous Cream of Mushroom soup. Well, neither of these ingredients are anything close to allergen-friendly or healthy so I knew everything had to make from scratch!
I found one recipe at Eating Well that caught my eye. Here is the description of the dish:
“This is not the no-mess, super-easy recipe of yore, but it is low in fat and high in flavor. To go one step further, substitute 1/2 pound fresh green beans for frozen. Simply trim and cut into 1-inch lengths. Then blanch the beans for 1 to 2 minutes in boiling water, refresh under cold water and spread in the baking dish.”
So, I took this recipe, which called for milk, sour cream and breadcrumbs and made it gluten-free, dairy-free and grain-free! I will say that it is no longer low in fat as claimed by the original recipe. But it is all healthy fat from nuts and healthy oils.
This recipe is part of my Thanksgiving Day Menu Planner, but I decided to make a blog post about it and share the recipe because I think there are a lot of people who would love a healthier and allergen-free version of this traditional but not so healthy recipe!
So here’s the recipe!:
