Enjoy a delicious gluten-free green bean casserole for Thanksgiving this year!
1 can (10 3/4 ounces) condensed cream of mushroom soup
1⁄4 cup milk
1⁄8 teaspoon black pepper
2 cans (14 1/2 ounces) cut green beans
1 1⁄3 cups fried onions
Preheat oven to 350°F. Combine soup, milk and pepper in a 1 1/2 quart baking dish; stir until blended. Stir in beans and 2/3 cup fried onions. Bake at 350°F for 30 minutes, then stir. Sprinkle with remaining 2/3 cup fried onions. Bake 5 more minutes or until onions are golden.
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