Normally I would post a photo of the dish itself, but for now the ingredients will have to do. That way you can go to the store and pick up all the necessary supplies to make it yourself on Thanksgiving Day like me!
The Great Value Gluten Free Cream of Mushroom Soup from Walmart is a fairly new find for me. I actually discovered it on accident while scouring the shelves for something else because I didn't know it even existed! The live G free Gluten Free French Fried Onions are from Aldi, and let me tell you, they are just as good as the original version. I could pop them in my mouth like potato chips (and I have!). And you're probably looking at the photo and thinking to yourself, why would she have baby food in the picture? Substituting green bean puree for the usual milk in this recipe improves the flavor 1000%! Don't knock it 'til you try it...
Green Bean Casserole
Yield: 8x8 pan
Ingredients
2 (14.5-oz) cans green beans, drained
1 (4-oz) jar green beans baby food puree
1 (10.5-oz) can gluten free cream of mushroom soup
1/4 tsp black pepper
1 (6-oz) canister gluten free french fried onions
Directions
1. Preheat oven to 350°F.
2. Combine first four ingredients and about half of crispy onions.
3. Pour into greased 8x8 baking dish. Top with remaining onions.
4. Bake 20-30 minutes, or until top is golden and heated through (edges will bubble).
Happy (early) Thanksgiving!
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Update on Friday, November 24: Now that I've had a chance to make the green bean casserole, here's a look at the final product!
