The Best Gluten-Free Green Bean Casserole:
I’ve crafted this recipe through merging many other GF recipes for this awesome thanksgiving dish. I’ve taken bits and pieces that I liked and have tested it and tweaked it and tested it again to find the perfect recipe that my family loves!
I’m all about doing things the easy way, especially when it comes to GF cooking. This is one of those special recipes that it’s worth the effort and time to make it all from scratch. Sure, you can buy GF canned cream of mushroom soup and GF fried onions, but it’s not worth the taste. Making your own fried onions and cream of mushroom soup takes this dish from “meh”, to “holy cow this is gluten-free?!”
Gluten-Free Cream of Mushroom Soup:
3 TBS Salted Butter
24 oz. Mushrooms
1 tsp Salt
½ tsp pepper
Sauté all this together until the mushrooms have shrunk a bit. Then add:
4 TBS GF flour mix (I normally use Bob’s Red Mill All Purpose GF Flour for cooking and Pillsbury GF flour mix for baking).
1 ½ cups of chicken broth
2 cups of half and half
Stir together on low/medium temperature to incorporate. I let it cook for 10 minutes or so, stirring regularly. It will thicken up like canned soup.
This next step all depends on how big you want your casserole to be! Normally, for this amount of soup, I will use one of the bulk can of green beans or 5-6 normal (12oz) cans. The great thing about this soup is that it freezes beautifully. I’ve used this soup for Meatballs, casseroles and just to eat by itself!
Put the green beans into a casserole dish, add a cup of cream of mushroom soup at a time, stirring each time to get all the beans coated.
Now! For the fried onions, literally the BEST part of this dish! You can cut the onions with a mandolin but I’ve found that the slices are a bit too small to fry well. I cut them into 1” x 4” strips roughly. Dip them in eggs (water if you have an egg allergy) then put them into the mix.
My coating mix consists of the following:
1 cup gluten-free Bisquick
1 cup GL flour (I use bob’s red mill bf flour for cooking & Pillsbury GF flour for baking)
1 tsp salt
½ tsp pepper
1 tsp garlic powder
1 tsp onion powder
2 tsp Lawrey’s Seasoning Salt (I literally use this on just about everything)
If I have turmeric and paprika I will put a dash of this in it also. This recipe is kind of “to taste” so after each batch comes out of the fryer I will taste it and make adjustments on the next batch.
Coat onions in egg then coat with the coating mix. Sprinkle into a frying basket and fry until golden brown. Take out and lay on a plate with a paper towel. When all the onions are done put half into the cream of mushroom soup and green bean mix and incorporate. Sprinkle half of what is left (1/4 of the whole batch) on the top. Bake at 350 for 30 minutes then add remaining 1/4 of the fried onions and bake for an additional 10 minutes.
Serve warm and be prepared to put your fat pants on.
p.s. I don’t have any pics of my casserole because I’m not a photographer, and let’s be honest. Cream of mushroom soup doesn’t look that appetizing by itself anyway! 😉