There’s a reason that Green Bean Casserole is on every Thanksgiving table. It’s so easy! It’s not quite as easy when you can’t open up a can of Campbell’s Cream of Mushroom Soup, but it’s still not hard.
I’ve used toasted pecans as the crunchy topping for my casserole. If you’re really yearning for gluten free fried onions on top, you can make my gluten free fried onion rings ahead of time and use them as a topping. Just be sure to cut the onion rings very thin and hide these from anyone who might eat them before Thanksgiving. I think crushed potato chips would also be really good. I mean, can you really go wrong with cream soup and potato chips? No way.
Green Bean Casserole
20 oz. (4 c.) Green beans
1 recipe of Mary’s Condensed Cream of Soup with Mushroom
½ c. milk (non-dairy milk is fine)
2 c. toasted pecans, chopped
If you’re using fresh or frozen green beans, cook them in water in a large saucepan until they are tender. Then drain them and combine the green beans , the cream of mushroom soup, and milk in a large mixing bowl. Pour this into a casserole dish and bake at 350 F until the sauce is bubbly around the edges (approx. 25 minutes). Sprinkle the toasted pecans on top and bake for a few more minutes .
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