I love green bean casserole. My sister-in-law made it in the crock pot for Thanksgiving and inspired me to make a safe version for Jazlyn. Everyone loved it, even my husband who isn't a big veggie eater. I froze the leftovers and they reheated great.
Crock Pot Green Bean Casserole
32 oz bag frozen green beans
1 can golden mushroom soup
1 can mushroom gravy
2/3 cup soy milk
1/2 tsp salt
1/2 tsp pepper
2.8 oz package fried onions, divided use
Combine all of the ingredients except for 1/2 of the onions. Cover then cook on low for 5-6 hours. Pour the remaining onions over the top then serve.
* You can use 2 cans of golden mushroom soup or 2 cans of mushroom gravy.
* If you want the sauce thicker, you can use only 1/3 cup soy milk.
My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.