Wednesday, November 27, 2013

Green Bean Casserole -- Wheat-free Suggestion

I have been a busy bee in the kitchen today working on Thanksgiving dinner. The only thing I have left to do this evening is make cranberry sauce and put a turkey breast in the crock pot to cook overnight. I will roast a whole turkey in the oven tomorrow, but since my family prefers the breast meat, I always make an extra turkey breast. As many of you know, I am the lone wheat-free ranger in my family. While my hubby eats and likes what I make...he still eats wheat stuff, too. My kids eat their own way, too since they are what that boils down to is, for holidays I still make some of the traditional regular dishes they are accustomed to. Although I am transitioning some of the items over to wheat free for them, too. I am still making 2 different stuffing recipes -- both will have everything the same in them except mine will have grain free stuffing bread cubes. They will have mashed red skinned potatoes; I made myself my Rich & Thick Parmesan Cauliflower Mash. For the green bean casserole, I made my own Cream of Mushroom Soup (wheat free) and tripled it to make a big green bean casserole for everyone (you know, the kind with green beans, cream of mushroom soup and the French-fried onions). To make sure mine remained wheat free, I offloaded a smaller portion (about 2 cups) of the green bean and cream of mushroom soup mixed together and then added the crispy onions to theirs and for me, I sauteed thinly sliced onions in macadamia nut oil until golden and caramelized and put that on the top of my mini-casserole. I made my Yellow Cheddar Squash Casserole (wheat/grain free) for everyone. I made a batch of my Fresh Cranberry Orange Sauce w/ Walnuts (sugar free) for me and the regular kind for them. I baked them a regular pecan pie and a regular pumpkin pie and made myself individual Crustless Pumpkin Pie (sugar free). I added some cream cheese to my pumpkin pie recipe and maple extract to make them even more rich and decadent. I also made corn casserole and sweet potato casserole for them to eat. I baked myself some of my Easy Cheddar Black Pepper I am ready to enjoy my 2nd wheat free Thanksgiving. I am so excited! I have butternut squash in the fridge to roast if I decide at the last minute I want to have that, too...but I'm thinking I probably won't. Tomorrow we are supposed to experience the coldest Thanksgiving in 100 years here in Atlanta -- only 22 degrees tomorrow morning and a high only in the mid 40s.  Well, I snapped a couple photos of my modified "personal green bean casserole" to give you a suggestion of how you might enjoy it too by making the cream of mushroom soup (instead of canned) and substituting real onions in place of the fried canned type. Now back into the kitchen for me to make some cranberry sauce. Enjoy!

Green Bean Casserole -- Wheat-free


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Anonymous said...

Looks just beautiful. Wishing you and yours a blessed Thanksgiving. I am thankful for your wonderful recipes and inspiration and your sharing spirit. Stay warm and God Bless

Gourmet Girl Cooks said...

Thanks so much, Anonymous -- I hope you have a very blessed and Happy Thanksgiving, too! :-)