For the past five years or more my husband and I have been partaking in Friendsgiving with our closest friends. We have a core group of 10 of us that have been friends for decades and are finally all living together in the same city again now that my husband and I left New York City. It is such a blessing to have so many close friends so close by which is why this year we are particularly saddened that Friendsgiving had to be cancelled. These people are truly the best of the best. Ever since I went low FODMAP to help manage and treat my SIBO, each and every one of them continually checks in on me to make sure that whatever they're bringing to Friendsgiving is a low FODMAP friendly thanksgiving side dish.
Low FODMAP friendly Green Bean casserole was something I always thought didn't exist, but a girlfriend of mine started making a version of it without the cream of mushroom soup or garlic + onion that you're so often used to. It is SO delicious but I honestly am not sure what she uses to make it, so this year I wanted to create a version of my own since we won't be together for our usual Friendsgiving.
Traditionally green bean casserole is made with condensed cream of mushroom soup and fried onion strings, two very not-so gut friendly ingredients. While canned mushrooms are considered low FODMAP friendly, I wanted to leave them out of this dish, instead subbing in chicken broth + white cheddar cheese for that umami flavor you're missing without the mushrooms. I don't eat dairy too often, but when I do it's in the form of cheese only, specifically cheddar but I am able to tolerate all cheese now which honestly is such a blessing! Cheese is my favorite thing in the whole wide world. If you're not into cheese or you are vegan, you can absolutely use vegetable broth + your favorite vegan cheese to make this Low FODMAP friendly Green Bean Casserole as one of your low FODMAP friendly thanksgiving side dishes. It would also be incredible with gouda or swiss if you eat and tolerate cheese.
This super simple low FODMAP friendly Thanksgiving side dish is part of a collection of low FODMAP friendly Thanksgiving side dishes and desserts that I have created this season. Each one can be made vegan friendly and is meant to be simple and delicious so you have more time to spend with those you love and are able to spend the season with and less time in the kitchen.
Did you get a chance to make this recipe? Don't forget to leave me a love note in the comments and let me know what you think! And don't forget to tag your images #PDLrecipes on Facebook and Instagram so I can see how your creation turned out!
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1 16oz package green beans, frozen or fresh
1 tbsp garlic infused olive oil
1 tbsp white truffle oil
2 tbsp butter
5 fresh sage leaves, chopped
1/4 cup white cheddar cheese*
2-3 tbsp gluten free panko crumbs
*You can use mozzarella if you tolerate, but cheddar is generally more low FODMAP friendly. You can also sub for vegan cheese.
Pre-heat oven to 375F and grease a small casserole dish with olive oil spray.
In a sauce pan over medium high heat, melt butter with garlic and truffle oil.
Add in broth, brining to a boil. Once broth is boiling, add in green beans, sage + salt and pepper to taste.
Reduce the heat to medium and cook green beans about 10 minutes.
Transfer to a baking dish, leaving behind some of the liquids, around 1/4 - 1/2 cup.
Top with cheese and panko crumbs and bake for 20 minutes or until cheese begins to bubble and is golden brown.