Ever since going gluten free I have been in search of a way to re-create the traditional green bean casserole. So here today I bring you the new and improved, completely from scratch, gluten free, and a wee bit healthier, green bean casserole. One ingredient in recipes I always find difficult to replicate is a cream of anything soup. What exactly goes into that?! All I know is the canned versions contains wheat, and that simply will not do. A few weeks ago I set out on a quest to find a solution. After a little digging I realized it wasn’t too complex after all. Sure, it’s not as simple as peeling back that tin can lid and emptying your contents into the casserole dish, but it definitely is tastier. In addition to needing to find a solution for the canned soup, I also had to come up with a way to make those delicious french fried onion rings. One thing I knew… I would not be deep frying any of those onions. Maybe it’s the smell of hot oil overwhelming the kitchen, or the fact that I can actually see all of the grease that my food has been cooked in, but I simply could not bring myself to deep fry those onions. Instead, I opted for a much healthier, and of course, gluten free, option that turned out great. In our house full of non-gluten free eaters, their exuberant praise would have to suggest that this “Friendsgiving” roundup of recipes is 3 for 3. (Check out the Pecan Crisp Sweet Potato Casserole and the Ham Family Cornbread Dressing if you haven’t yet!) Please let me know if you happen to make any of these at your Thanksgiving meal this year. I would love to hear how they turned out! Much love, many blessings, and a Happy Happy Thanksgiving!
Green Bean Casserole From Scratch
Today I bring you the new and improved, completely from scratch, gluten free, and a wee bit healthier, green bean casserole.
Onion Ring Slices
- ½ onion sliced into 1-2 inches in length
- 1 egg
- 1 T. milk
- 3 T + 1/3 c. bisquick gluten free mix
- 1/3 c. cornmeal
- ½ t. Salt
- ¼ t. Pepper
- ¼ t. Garlic powder
Creamy Onion Sauce
- ½ onion chopped finely
- 3 T. butter
- 3 T. flour
- Pinch xanthan gum
- 1 t. Salt
- ½ t. pepper
- ¼ t. garlic powder
- 2 c. milk
- 1 c. shredded fresh parmesan cheese divided
- 7-8 c. green beans fresh or previously frozen
- For the onion ring slices: Preheat oven to 450 degrees.
- Place 3 T. bisquick in a Ziploc bag and toss sliced onions in them to coat.
- Place egg and milk in a small bowl and whisk to combine. Place remaining ingredients for onion rings (1/3 c. bisquick, cornmeal, salt, pepper and garlic powder) in a shallow bowl or plate.
- Dip a few onions in the egg wash at a time and then lightly coat in bisquick/cornmeal mixture.
- Place on an aluminum foil lined baking sheet.
- When all onion slices are coated, spray lightly with butter flavored non-stick cooking spray. Bake for 20-25 minutes, flipping onions halfway through.
- For the creamy onion sauce: Melt 3 T. butter in a skillet over medium-low heat and add chopped onions. Saute for about 10-15 minutes, or until onions become slightly golden. Reduce heat to low. Add 3 T. flour, a pinch of xanthan gum, salt, pepper, garlic powder and stir to combine. Slowly add ½ c. milk and stir until mixture thickens, continue doing this until all 2 cups of milk is added. Turn off heat and stir in ¾ c. parmesan cheese.
- Reduce heat to 350 degrees. Thaw frozen green beans and drain excess water. Combine with creamy onion sauce and pour into a 2-quart casserole dish. Top with onion rings and ¼ c. remaining parmesan cheese. Bake uncovered for 30 minutes. Let sit for 10-15 minutes before serving. Enjoy!