It’s that time of year again when our minds begin to turn to our favorite fall dishes that include apples, soups, and classic Thanksgiving recipes, such as green bean casserole!
If you’ve never had the classic green bean casserole before and would like to know how it is made, this video demonstrates well for you:
Like many of you, I’m sure, I remember green bean casserole as a regular part of our Thanksgiving menu growing up. This week’s recipe offers some flavor elements to this classic recipe that I think make it even better.
Because of our family’s restrictions with wheat and gluten, I decided to try using potato chips in place of the traditional french fried onions. I added the onion in so that the onion flavor would still be present in the dish. I got to thinking about how the classic recipe, as good as it is, is somewhat bland in flavor. We have been enjoying beef bacon lately and have loved its flavor, which I thought would work well with the other flavors in this dish. I also decided to try adding the portobello mushrooms into the mix.
I was very pleased with the end result, and in fact, liked this recipe better than the classic version. I think the added flavor provided by the bacon and portobellos provid e just enough to keep it from being bland. Not that bland is necessarily a bad thing…. our family just tends to prefer a little more flavor. If you do as well, I encourage you to give this one a try.
Enjoy.
- 2 14.5 ounce cans french-style green beans, drained
- 1 14.5-ounce can cream of mushroom soup (make sure it’s gluten-free if needed)
- 5 slices beef bacon, diced
- 1 small sweet onion, diced
- 1 8-ounce package portobello mushrooms, sliced
- 1 small individual-sized bag regular potato chips (we used Cape Cod gluten-free brand)
- dash salt and black pepper
- Preheat oven to 350 degrees.
- In a large non-stick skillet, slowly brown bacon over medium-low heat until bacon is brown and fat is rendered.
- Add onions and mushrooms; saute until soft. Remove from heat and set aside.
- Empty both cans drained green beans into large mixing bowl.
- Add sauteed mushrooms, onions and bacon. Sprinkle with dash of salt and dash of black pepper.
- Add cream of mushroom soup and stir to combine thoroughly.
- Transfer product into 9×9 casserole dish. Spread bean mixture out evenly.
- Open bag of potato chips slightly to allow some air to escape. Crush potato chips using your hands by squeezing the bag. Open bag completely and sprinkle contents over top of bean mixture. Place in preheated oven and bake uncovered for about 45 minutes.
 
DISCLAIMER:Â If you are on a gluten-free diet, you should always check labels for ingredients you are using in any recipe to be sure there isn’t gluten in anything that you may not have realized could have gluten in it.
If you like to try new recipes that are variations of classic Thanksgiving recipes, you might also want to to try my Apple and Sausage Stuffing with Walnuts recipe. It’s The Lucky Wife’s favorite stuffing, and she never even liked stuffing growing up.
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About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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