I have to start out by saying SORRY that I am just now getting a post to you with a Thanksgiving recipe! As usual, life and work have been crazy busy which means I have been neglecting the blog. This weekend we have our wedding reception. We got married back in July, but now we have the big party with all of our family and close friends. After 4 months of celebrations our wedding will be over. Kind of sad how fast it all goes!!
Anyway, I am super excited to bring you this recipe. My Cheesy Green Bean Casserole is by no means a healthy spin on this classic Thanksgiving dish. In fact, this version is extra creamy due to the addition of sour cream and sharp cheddar cheese. I mean, it’s only Thanksgiving once a year so go all out.
To make this recipe gluten free I use a gluten free cream of mushroom soup. This is not a condensed version so you don’t have to add any milk or water to it. My mom also found gluten free french fried onions at Aldi. If you can’t find them you can check out this Green Bean Casserole recipe to see how to make homemade crispy onions.
The secret ingredient in my Cheesy Green Bean Casserole is a little bit of cayenne pepper. Not enough to make it too spicy, but just enough for a little kick of flavor and spice. If you don’t like cayenne, just leave it out.
I am a big fan of traditional green bean casserole too, but if you want to change it up a little and indulge give this version a try.
I will be sharing another Thanksgiving recipe or two before the big turkey day so check back soon!
- 1 - 15 oz. can gf cream of mushroom soup (not condensed)
- ¼ tsp cayenne pepper
- ½ tsp garlic powder
- black pepper to taste
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 4 cups frozen french cut green beans
- 1 - 6 oz can gf french fried onions
- Preheat oven to 350 degrees.
- To a mixing bowl add cream of mushroom soup, cayenne, garlic powder, pepper, and sour cream. Stir to combine.
- Add cheese and stir in.
- Add green beans and stir to coat evenly.
- Add ½ of the can of french fried onions and stir in.
- Pour the mixture into a 8x8 square baking dish and cover with foil.
- Bake for 40 minutes, until hot in center.
- Remove foil and spread the remaining onions across the top of the casserole in an even layer.
- Bake for 5-10 more minutes until the onions start to brown slightly.