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.