String Bean Casserole (dairy-free, gluten-free, egg-free, vegan)

A Thanksgiving classic, this is a side dish I had to give up years ago because of the milk and gluten.  Here it is revisited and so delicious with the home-made cream of mushroom soup along with the onion and bread crumb topping.  I like to use the mixed string beans — green and yellow.  It takes a few more steps than your old fashioned green bean casserole but it tastes just as good.

Steam 1 pound of green beans.  While they’re cooking, cut half a large sweet Vidalia onion into slices and then cut the slices in half (or use all of a medium size onion).

To a medium skillet, over medium heat, add:

  • 2 tablespoon olive oil
  • the onions

Cook until soft and starting to caramelize.  Stir in:

  • 1/2 cup gluten-free bread crumbs
  • 1/2 teaspoon dried parsley

Grease a 5×8″ casserole dish.  Mix the string beans and 2 cups of cream of mushroom soup (see recipe under soups and salads).  Add to the casserole dish and top with the onion mixture.  Bake at 350 degrees for a half hour and then, if you want it browner, stick it under the broiler for 1-2 minutes.

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