Green Bean Casserole

This Gluten Free Green Bean Casserole is one of the traditional favorites on our Thanksgiving table each year.  There were several years of tweaking this recipe to get the right crunchy topping.  Then I had to make adjustments when the soup I had been using changed their recipe (not to my liking).  Uhg!  Not that we ever had to throw any of it out, mind you.  I just wanted to be sure that I was really happy with the recipe before sharing it:-)

On the Soup Topic

Since originally posting these pics where I used a ready to eat soup, I have found gluten free condensed soups by Pacific Organic that I like even more.  They are more flavorful and have a thicker consistency, which I like.  They are available in my local grocery store as well as Whole Foods.  Consider giving them a try as well and let me know what you think!

About the topping 

The original green bean casserole from my childhood was made with gluten filled french onion crisps.  There isn't an easy substitution for those.  I have battered and fried shallots and thinly sliced onions in the past, but that is time consuming.  During the holidays, I look for faster methods since I am making much more food than usual.  In this case, I found that a mix of crispy rice cereal and grated parmesan cheese adds the crunch and wonderful flavor I was hoping for.  I use Erewhon Gluten Free Crispy Brown Rice cereal for the topping.  You can make the casserole filling the day before and store the topping separately in the fridge until you are ready to bake it.  Top it and throw it in the oven when you are ready to go!

For Thanksgiving, I also like to make Mom's Gluten Free Broccoli Casserole, Ridonculous Gluten Free Mac and Cheese, Boneless Thanksgiving Turkey, Traditional Gluten Free Stuffing and Drunk as a Sailor Gravy.  It isn't a holiday with out dessert too, right?!?  Check out my Spiced Pumpkin Cheesecake, Creamy Vegan Pumpkin Pie, Ginger Apple Pie or Spiced Chocolate Cheesecake.  All are sure to please!

Gluten Free Green Bean Casserole

5 from 1 vote

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Servings: 10 servings

Calories:

Ingredients  

2x3x4x

For the Casserole:

• 4 15oz cans green beans - drained
• 1 12oz box gluten free condensed cream of mushroom soup - I like Pacific Brand
• 1 12oz box gluten free condensed cream of chicken soup - I like Pacific Brand
• 1 teaspoon Herbs de Provence
• 1 teaspoon garlic powder
• salt and pepper to taste

For the Topping:

• 1 tablespoon olive oil
• 2 cups gluten free crisp rice cereal - I use Erewhon brand
• ½ cup grated Parmesan cheese
• 1 teaspoon Herbs de Provence
• salt and pepper to taste

Instructions

For the Casserole:

• Preheat oven to 350 degrees. Grease a 9 x 13 casserole dish.
• In a large bowl add all ingredients. Gently mix with a large spoon until all ingredients are well combined.
• Pour into your greased casserole dish. Evenly spread the topping over the green bean mixture.
• Bake for 40 minutes, until heated through and the crisp topping has browned nicely.

For the topping:

• Put all dry ingredients in a small bowl.
• Gradually drizzle with olive oil while stirring, to combine completely.

Notes

*If you can’t find gluten free condensed soups, you can use ready to eat soups combined with 1 tablespoon of cornstarch to thicken the consistency.  You may also need a little extra salt and pepper with these types of soups.  Or you can leave it as is, just be aware that it will be soupy (like in my pics), but still delicious!