Wednesday, November 25, 2015

Kicking the Can for Thanksgiving!

I love thanksgiving. Seeing family, the awesome traditional southern thanksgiving food, and my dad's famous wild turkey just tops it off! It is seriously amazing.
One food I miss cutting out dairy and soy of my diet is green bean casserole. Usually green bean casserole is a simple concoction of green beans, milk, crispy Onions and cream of mushroom soup. Not only is cream of mushroom soup not an option for us because of the dairy, but also.. Have you ever looked at the ingredients in it? Not too great. I think I've created a good green bean casserole without it! So whether you want to kick the can due to allergens or if you just want a cleaner version, this green bean casserole will be a hit!

Green Bean Casserole
2 cans French cut green beans, well drained
2 tablespoons all purpose flour
2 tablespoons earth balance or butter of choice
1/2 teaspoons salt
1/4-1/2 teaspoons pepper
1/8 teaspoons garlic powder
1/8-1/4 teaspoons Tony Chachere's seasoning (spicy so less if you don't want much kick. This is optional. adjust salt and pepper if you omit this)
1/2 cup chicken broth
1/2 cup regular rice milk or milk of choice
Crunchy onions

Preheat oven to 350. Grease 8x8 glass dish.
In a medium skillet, melt 2 tablespoons of butter on medium heat.
As soon as butter melts add in flour while wisking it all together for about one minute.
Add in broth and milk slowly, wisking constantly. Add seasonings. Continue wisking until no lumps and completely combined. Add WELL drained green beans (I hold a paper towel over can after draining to get excess liquid off). After a couple of minutes pour mixture into glass dish and bake in oven uncovered for 20 minutes. Remove from oven and top with crispy onions and place back in the oven uncovered for 10 minutes. Let casserole cool about 5-10 min before serving. Sauce thickens as it cools.
Happy Thanksgiving!!

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