Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Green Bean Casserole?

VegasCeliacBuckeye

Recommended Posts

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

Anyone?

I have mushrooms, the bacon, the gluten-free flour, the cream of mushroom soup and the funyuns.

Should I use fresh green beans (which have failed me in the past), frozen or "Gulp" canned?

Then what?

Help me

Help me!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


CarlaB Enthusiast
CarlaB
Posted

I use the frozen french style.

I'd read the recipe off the can of gluten onions ... it's always a good one.

Lisa Mentor
Lisa
Posted

This is easy:

Buy frozen french cut green beans, rinse with warn water to thaw, drain well.

You can use Progresso Much. soup, but not the whole can, mix some cream cheese and zap in micro to soften and mix well.

Pour over beans in an over-proof dish.

Bake at 350 until bubbly, and heated thru, top with funions and brown slightly....serve and gorge.

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted
  • Author
This is easy:

Buy frozen french cut green beans, rinse with warn water to thaw, drain well.

You can use Progresso Much. soup, but not the whole can, mix some cream cheese and zap in micro to soften and mix well.

Pour over beans in an over-proof dish.

Bake at 350 until bubbly, and heated thru, top with funions and brown slightly....serve and gorge.

Momma, does the addition of the cream cheese cause the casserole to "thicken" or is it necessary to add some gluten-free flour also??

I have tried for three years to make this dish and every year, I screw it up...LOL

Everything else comes out great, but this is my achilles heel of Thanksgiving...

Also, should the cassserole be covered in the oven? I plan on cooking the bacon, sauteeing the garlic and onions. Then I plan on adding the bacon, mushrooms, onions and bean mixture in a casserole dish. Add in the soup/cream cheese combo and then bake.

Is this accurate?

Thanks

BB!

p.s. How big is the casserole dish? How much green beans? How much soup?

p.p.s. This dish might give me a coronary this year - LOL

:)

almostnrn Explorer
almostnrn
Posted

WHAT WE CAN EAT FUNYONS???!!! I know this is of NO help making the casserole but I may try out this recipe! Does anyone have a suggustion on where to get the Progresso cream of mushroom soup? I have looked everywhere and can't find it.

CarlaB Enthusiast
CarlaB
Posted
WHAT WE CAN EAT FUNYONS???!!! I know this is of NO help making the casserole but I may try out this recipe! Does anyone have a suggustion on where to get the Progresso cream of mushroom soup? I have looked everywhere and can't find it.

I know! Funyons! I was going to make the casserole with bread crumbs and dried onions, but this will even be better.

I plan on "reducing" the uncondensed soup by simmering some of the water away instead of thickening it with flour. I plan on using the recipe off the can of dried onions that contain gluten. I don't know where to get the Progresso, I was thinking Kroger would have it.

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted
  • Author

I couldn't find Progresso, so I got Health Valley's Cream of Mushroom Soup.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


almostnrn Explorer
almostnrn
Posted

I will check out the Health Valley if all else fails and in the meantime I will look around at the different Krogers since there seems to be one on every block here! Thanks for the ideas, I had given up on the idea of green bean casserole this year!

hez Enthusiast
hez
Posted

If you can't find the soup here is a link to a easy and somewhat quick recipe. I have posted this many times (sorry for the repeat) when someone needs cream of something soup.

Open Original Shared Link

Hez

Lisa Mentor
Lisa
Posted
Momma, does the addition of the cream cheese cause the casserole to "thicken" or is it necessary to add some gluten-free flour also??

I have tried for three years to make this dish and every year, I screw it up...LOL

Everything else comes out great, but this is my achilles heel of Thanksgiving...

Also, should the cassserole be covered in the oven? I plan on cooking the bacon, sauteeing the garlic and onions. Then I plan on adding the bacon, mushrooms, onions and bean mixture in a casserole dish. Add in the soup/cream cheese combo and then bake.

Is this accurate?

Thanks

BB!

p.s. How big is the casserole dish? How much green beans? How much soup?

p.p.s. This dish might give me a coronary this year - LOL

:)

Lisa to you Chris :)

Confession here, I have not tried it that way. But, hold on.......Progress is not condensed so it's watery. So if you use less and add the cream cheese it will be less watery. So you found some other soup...Healthy Valley, can't find it here.

Just mix every thing you want to have in a BIG bowl and judge you size of dish to put in the oven. Make sure to PAM the pan before you dump everything in.

How many do you want to serve?

For eight, I use three frozen green beans thawed.

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted
  • Author
Lisa to you Chris :)

Confession here, I have not tried it that way. But, hold on.......Progress is not condensed so it's watery. So if you use less and add the cream cheese it will be less watery. So you found some other soup...Healthy Valley, can't find it here.

Just mix every thing you want to have in a BIG bowl and judge you size of dish to put in the oven. Make sure to PAM the pan before you dump everything in.

How many do you want to serve?

For eight, I use three frozen green beans thawed.

Lisa,

Thanks.

I actually bought three bags yesterday :)

I will mix it and then put it in the oven....Hope this goes well.

Sheesh, between my mashed taters, my cheesecake and my GB Casserole, I might start buying stock in Philly Cream Cheese...

tarnalberry Community Regular
tarnalberry
Posted

Sauteed fresh green beans! Add a little garlic, a little salt. Who needs all the other stuff?! :P (I know, I'm no help. :D)

zachsmom Enthusiast
zachsmom
Posted
WHAT WE CAN EAT FUNYONS???!!! I know this is of NO help making the casserole but I may try out this recipe! Does anyone have a suggustion on where to get the Progresso cream of mushroom soup? I have looked everywhere and can't find it.

SO WHAT ARE FUNYONS?.. I went with dismay to my cabinet and what did I find... My green bean cassarole is going to kill someone. Cambells soups... french fried onions... I wouldnt be suprised if the green beans has wheat in it.

But the baby is too little to eat that . But ... for next year. things are going to be a little different .

I looked at the turkey and its a publix... it does not say one way or another about the gluten. But there is not a coating or injection of stuff in it ... ( ?????)

CarlaB Enthusiast
CarlaB
Posted

zachsmom, if meat has anything added, it has to say so.

I found Health Valley soup. I'm going to simmer it and let it steam for a while to condense it myself. I forgot the green beans ... dang it.

almostnrn Explorer
almostnrn
Posted

Zachsmom...Funyons are a chip type thing. They are round like onion rings and make your breath smell horrible but taste oh so good.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,934
    • Most Online (within 30 mins)
      7,748
    Kazwal
    Newest Member
    Kazwal
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Wheatwacked
      Help I’m cross contaminating myself,

      By Wheatwacked · Posted

      The discovery of the vitamin D receptor in multiple immune cell lineages, such as monocytes, dendritic cells, and activated T cells credits vitamin D with a novel role in modulating immunological functions and its subsequent role in the development or prevention of autoimmune diseases.  The Implication of Vitamin D and Autoimmunity: a Comprehensive Review
    • Wheatwacked
      Bitters for digestion?

      By Wheatwacked · Posted

      Definitely get vitamin D 25(OH)D.  Celiac Disease causes vitamin D deficiency and one of the functions of vitamin D is modulating the genes.  While we can survive with low vitamin D as an adaptation to living in a seasonal environment, the homeostasis is 200 nmol/L.  Vitamin D Receptors are found in nearly every cell with a nucleus,while the highest concentrations are in tissues like the intestine, kidney, parathyroid, and bone.  A cellular communication system, if you will. The vitamin D receptor: contemporary genomic approaches reveal new basic and translational insights  Possible Root Causes of Histamine Intolerance. "Low levels of certain nutrients like copper, Vitamins A, B6, and C can lead to histamine build up along with excess or deficient levels of iron. Iodine also plays a crucial role in histamine regulation."  
    • AnnaNZ
      Bitters for digestion?

      By AnnaNZ · Posted

      I forgot to mention my suspicion of the high amount of glyphosate allowed to be used on wheat in USA and NZ and Australia. My weight was 69kg mid-2023, I went down to 60kg in March 2024 and now hover around 63kg (just after winter here in NZ) - wheat-free and very low alcohol consumption.
    • AnnaNZ
      Bitters for digestion?

      By AnnaNZ · Posted

      Hi Jess Thanks so much for your response and apologies for the long delay in answering. I think I must have been waiting for something to happen before I replied and unfortunately it fell off the radar... I have had an upper endoscopy and colonoscopy in the meantime (which revealed 'minor' issues only). Yes I do think histamine intolerance is one of the problems. I have been lowering my histamine intake and feeling a lot better. And I do think it is the liver which is giving the pain. I am currently taking zinc (I have had three low zinc tests now), magnesium, B complex, vitamin E and a calcium/Vitamin C mix. I consciously think about getting vitamin D outside. (Maybe I should have my vitamin D re-tested now...) I am still 100% gluten-free. My current thoughts on the cause of the problems is some, if not all, of the following: Genetically low zinc uptake, lack of vitamin D, wine drinking (alcohol/sulphites), covid, immune depletion, gastroparesis, dysbiosis, leaky gut, inability to process certain foods I am so much better than late 2023 so feel very positive 🙂    
    • lehum
      4.5 years into diagnosis, eating gluten-free and still struggling: would love support, tips, & stories

      By lehum · Posted

      Hi and thank you very much for your detailed response! I am so glad that the protocol worked so well for you and helped you to get your health back on track. I've heard of it helping other people too. One question I have is how did you maintain your weight on this diet? I really rely on nuts and rice to keep me at a steady weight because I tend to lose weight quickly and am having a hard time envisioning how to make it work, especially when not being able to eat things like nuts and avocados. In case you have any input, woud be great to hear it! Friendly greetings.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.