It was still a good day though! We made some total experiments this year! Most of them worked but some need tweaking. Oddly enough, the best experiment came out of frustration at the small bits of leftovers that needed to be eaten immediately. That recipe will be coming up!
Every year I try something new but there are a few standby's. This year I finally made a gluten free Green Bean Casserole that turned out right and I tried something new with a Wild Rice Casserole. Both will be made again for Christmas dinner on request of the hubby and both girls.
Green Bean Casserole
- 2 cans salt free cut green beans
- 1 can gluten free mushroom soup (I use Progresso)
- 1 Tblsp gluten free soy sauce
- 1 onion, sliced and "fried" (recipe below)
Mix beans, soup, soy sauce and half the onions in a casserole. Sprinkle the other half of the onions over the casserole. Bake at 350 degrees for about 30 - 45 minutes.
- 1/3 cup gluten free flour blend
- a few dashes of gf season salt (McCormick is good)
- salt and pepper
- 1 onion, sliced
Preheat oven to 400 degrees. Mix flour and seasonings. Toss onion slices in flour mix. Spray a baking sheet with Canola oil. Toast in oven for about 15 minutes.
This was the closest we've come to the green bean casserole we knew and loved. It's wonderful! I know this post is late for Thanksgiving but it's perfect for all those upcoming holiday dinners!