I started making this holiday favorite from scratch a number of years ago but using my own homemade mushroom soup, frozen green beans (I actually use a mix of green and yellow beans) and forgoing the fried onions. This year I’ve changed it to suit my dietary restrictions.

DF & GF Green Bean Casserole

2 cups DF & GF Cream of Mushroom Soup (*see recipe below)
1 lb frozen green beans, thawed
1/2 lb bacon, cooked well done & crumbled
1/2 cup toasted almonds, chopped

Puree mushroom soup in a blender. In a casserole dish, combine soup, green beans and bacon. Sprinkle almonds on top. Bake in a pre-heated 350* F oven for 15-20 minutes, until soup is bubbly and green beans are heated through.

*DF & GF Cream of Mushroom Soup
(previously posted on Crafty Cookery on June 24, 2010)

2 Tbs olive oil
2 Tbs brown rice flour (or other gluten free flour)
3 cups unsweetened almond milk
8 oz of mushrooms, diced (I used a gourmet mix)
1 medium onion, diced
2 cloves garlic, minced
1 tsp dried thyme
Salt and pepper to taste

In bottom of medium sauce pot, add olive oil and onions. Cook on medium heat until onions are translucent. Add flour and stir well. Cook for a few minutes so flour is well combined with onions and oil. Add about a half cup of almond milk and combine well so lumps won’t form. Slowly add the rest of the almond milk, stirring constantly. Once combined, add garlic, mushrooms and thyme. Simmer on low for 10-15 minutes until mushrooms are cooked through. Add salt and pepper to taste.