Traditional Gluten Free Green Bean Casserole
Yield: 5 people
Materials
Green Bean Mixture
- 2 Cans Green Beans
- 1 Can Cream of Mushroom Soup Use Pacific Foods brand of cream of mushroom soup or make a batch of my cream of anything soup mix (linked above).
Gluten Free Fried Onions
- 1 Yellow onion thinly sliced
- 3/4 cup gluten free all purpose flour (I use my homemade blend I share in my digital cookbook)
- 2 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- black pepper to taste
- avocado oil (or any neutral tasting oil) about 1" in a cast iron skillet
Instructions
- Drain your green beans and pour into a greased 8x8 baking dish. Pour cream of mushroom soup over the top and mix until all the green beans are coated.
Make the gluten free fried onions
- Slice your onion very thin. The thinner you get them, the crispier your fried onions will get.
- Preheat your cast iron skillet with your oil. When you sprinkle a dab of water in the oil, it should sizzle. You do not want to add your onions until your oil is hot!
- In a small bowl, add all your dry ingredients.
- Drop slices of onion into flour mixture and coat on all sides. Shake off any extra flour.
- Drop coated slices into hot oil and cook on all sides until they are golden brown. Remove from oil and place on some paper towels, or kitchen towel, to drain any extra oil off.
- Top your green bean mixture with your fried onions. Bake in a 400 degree oven for 15 minutes or until bubbly.