Gluten-free Green Bean Casserole | The LaVere Altered Cookery

This blog is much like a digital scrapbook-journal of sorts if you couldn't tell already. While it is definitely a yearbook of sorts for the photo-fam, it will always have snippets of "me" thrown into the mix.

Most people know I have a gluten allergy/intolerance and with that, comes some difficult culinary experiences. Lots of favorite food go to the wayside because there are just no adequate conversions from their "original" dishes into a gluten-free delight.

I thought green bean casserole was one of them... until now. And with the holidays coming up, I know I'm personally glad that I can bring a savory dish to parties without being anxious about getting sick. :)

Most also know that I'm not exactly a chef or have an undying passion for cooking (food photography-- yes; food making-- no). If it has more than 5 steps, it's too much work, and I settle for a bowl of mac n' cheese. (Hey, it's very cozy and delicious!)

So without further ado, the new LaVere household holiday staple! (It is Rusty-approved.)


Gluten-Free Green Bean Casserole

INGREDIENTS:
* 2 cans of cut green beans
* 1 can of Progresso Creamy Mushroom Soup
* 1 teaspoon of San-J Tamari Gluten-Free Soy Sauce
* 2 cups of Sweet Onion Kettle Brand Potato Chips, crushed



DIRECTIONS:
Mix the soup, soy sauce, green beans, and 1 cup of the chips in a mixing bowl, then scoop into a casserole dish.
Sprinkle the remaining crushed chips on top of the green beans.

Bake at 350°F for 25 minutes or until the beans and soup mixture are bubbling and the chips are lightly toasted brown.

Bon appétit!






[Just a little Instagramming the process!]

(P.S. I can't take credit for the idea of potato chips in place of fried onion bits. That goes to Gluten-Free Life with Jen.)