A truly gluten-free green bean casserole

December 24, 2013 

Editor’s note: Last week, we shared information on how to make this dish gluten-free. The cookbook author had offered a gluten-free version using a homemade cream of mushroom soup, but canned soup is not a gluten-free substitute. Our apologies. Here is the recipe again, along with the recipe for the homemade gluten-free cream of mushroom soup.

Green Bean Casserole

From “Make It Fast, Cook It Slow,” by Stephanie O’Dea (Hyperion, 2009).

1 pound fresh green beans

1 (10.75-ounce) can cream of mushroom soup, or 2 cups homemade cream of mushroom soup (see recipe)

1 teaspoon gluten-free soy sauce

1/2 cup skim milk

1/3 cup shredded Parmesan cheese

1 cup French-fried onions, or 2 cups gluten-free rice Chex cereal, smashed and mixed with 1/2 teaspoon onion powder

WASH and trim green beans into even lengths. Place in a 4-quart slow cooker. Add soup, soy sauce and milk. Toss beans gently to coat. Sprinkle with cheese and top with onions.

COVER and cook on low for 4 to 6 hours, or high for 2 to 3 hours, or until green beans reach desired tenderness.

Yield: 6 servings.

Cream of Mushroom Soup

From “Make It Fast, Cook It Slow,” by Stephanie O’Dea (Hyperion, 2009).

2 pounds mushrooms

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon dried minced onion

2 tablespoons Italian seasoning

Juice of 1 lemon

4 cups vegetable broth

2 cups water

1 quart milk

USE a 6-quart slow cooker. Wash mushrooms well and cut into quarters. Put into the crock and add salt, pepper, onion, Italian seasoning and lemon juice. Pour in vegetable broth and water. Cover and cook on low for 8 hours. Carefully blend with a handheld immersion blender until soupy; or carefully blend in batches in a traditional blender. Stir in milk.

LET cool on counter for a few hours, then pour into freezer bags or plastic containers in 2-cup portions, and freeze. This can be used instead of canned cream of mushroom soup to make green bean casserole.

Yield: 10-12 cups

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