Green bean casserole is one of my favorite side dishes for the holidays. After finding out I was allergic to wheat, I found it difficult to make this one gluten-free. I knew that I had to reinvent the dish to make it friendly for me to eat. Almonds were the key! The toasted almonds add a delightful texture to this classic dish making it perfect for a gluten-free option.
Green Bean Casserole
Servings: 6 Servings
Ingredients
Topping
- 5 ounces of sliced almonds
- 1 1/2 Tbs olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/8 tsp black pepper
Casserole
- 2 (14.5 oz) cans fresh cut green beans
- 1 (10.5 oz) can gluten-free cream of mushroom
- 1/2 small onion finely diced
- 1/2 Tbs vegetable oil
- 1/2 cup milk
- 1/4 tsp Cajun seasoning
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
Instructions
- Preheat the oven to 350 ℉. Line a baking sheet with parchment paper.
- Mix together olive oil, garlic powder, onion powder, salt and pepper. Toss the almonds in the mixture.
- Spread out on the baking sheet and cook for 8-10 minutes. Stirring after each minute. Be careful not to burn the almonds. When toasted, set aside.
- Finely dice one half of a small onion. Place in a microwave safe bowl with 1/2 Tbs vegetable oil. Heat for about 3-4 minutes until onions are soft. Stirring after each minute.
- In the bowl with the onions, add 1/4 cup of toasted sliced almonds. Stir in the gluten-free cream of mushroom soup, milk, 1/4 tsp Cajun seasoning, 1/4 tsp salt, 1/4 tsp cracked black pepper.
- Pour it into a casserole dish and bake for 25 minutes until bubbly.
- Top the casserole with sliced almonds.
- Serve.
Notes
This delightful twist to traditional Green Bean Casserole is perfect for your next holiday meal. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for a delicious entree to pair with this side dish, check out my Oven Roasted Chicken recipe here.
