This Green Bean and Stuffing Casserole is aÂ fun and innovative Makeover Momma dish for Thanksgiving (combining two of the most traditional and tasty seasonal sides: green beans and stuffing). It has a creamy taste, uncluttered flavor, and is far healthier than the usual family favorite (good for you Nutritious Mommas). This dish looks elegant in any serving dish, is incredibly simple to make (yay microwaves!), and isÂ relatively low in calories and fat, while being completelyÂ gluten-free…
- 2 bags of green beans, steamed in microwave.
- 1 can of gluten-free split pea soup (like Amy’s Split Pea)
- 1/2 cup of vanilla almond, soy, or regular milk.
- 1 white onion, chopped.
- 1 cup of sliced mushrooms.
- 4 slices of gluten-free dry bread (such as Ener-G White Rice Loaf).
- 1/2 cup of gluten-free chicken broth.
- 4 tablespoons of gluten free seasonings (like garlic and herb).
– Steam the bags of green beans in microwave according to package directions, or cook fresh beans if preferred. Place green beans in medium size casserole dish greased with olive oil.
– In a separate bowl mix can of split pea soup with almond milk, stirring thoroughly. Pour this mixture thoroughly over green beans, tossing and stirring green beans until covered.
– Take 4 slices of dry gluten-free white bread, dip thoroughly into gluten-free chicken or beef broth (enough to coat bread but not make it dissolve), and rip into cubes for stuffing. In medium sized bowl, mix chopped onion, chopped mushrooms, and cubed bread, and add 4 additional tablespoons of broth to mix. Sprinkle 4 tablespoons of gluten-free seasonings over top.
– Layer the bread and vegetable mixture on top of the green beanÂ dish, until beans are no longer visible. Bake in oven at 325 degrees for 30 to 40 minutes (checking periodically as oven times may vary) until topping is lightly browned and appears crunchy in texture.
Serves 2 to 4 (double recipe for larger serving size).