A delicious gluten free, dairy free version of this holiday classic casserole. See the Holiday Special to the right and save on the gluten free ingredients you need.
Course: Main Course, Side Dish, Thanksgiving
Cuisine: Traditional
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients
- 2 Cups Water
- 3/4 Cup Vivian’s Live Again Creamy Mushroom Soup mix
- 1/2 Tsp Garlic Powder or 1 Clove Garlic
- 1/2 Tsp Black Pepper
- 1 Tsp Gluten Free Soy Sauce
- 1 Pinch Nutmeg- optional
- 1 Medium Onion Cut into thin slices
- 3 Tbs Butter or Oil
- 1/2 Tsp Salt
- 4 15 oz Cans Green Beans Drained
- 1/2 Cup Sour Cream or Vegan Sour Cream
- 1 Cup Funyuns Brand Onion Rings (Replace with crushed GF cereal if dairy intolerant or omit)
Instructions
- Whisk soup mix into water along with spices and set aside.
- Heat oil in bottom of pan over medium high heat. Add onions and cook while stirring until onions begin to brown .
- Add salt and continue cooking until onions are well browned, being careful not to burn them.
- Add soup mixture and stir, making sure to scrape the bottom of the pan.
- Reduce heat to low and stir in the sour cream.
- Pour beans into a 9×13 casserole dish and pour the soup mixture over the top. Stir gently.
- Bake at 350 for 25 minutes or until bubbly. Top with the Funyuns the last 5 minutes of baking.