• Green Bean Casserole- Gluten-Free


    Green Bean Casserole- Gluten-Free

    From Jules Shepard
    Course Main Dish
    Recipe Category All Recipes, Main Dishes
    Author Christine Andrew


    • 1 medium onion, sliced into thin rings
    • 1/3 cup all purpose gluten-free flour blend
    • 1/4 teaspoon sea salt,
    • Cooking spray
    • 1 pound green beans, trimmed and halved
    • 2 tablespoons unsalted butter
    • 2 large portobello mushrooms, sliced
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon garlic
    • 2 tablespoons gluten-free all purpose flour blend
    • 1/3 cup sour cream
    • 2 cups gluten-free cream of mushroom soup


    • To make "fried" onions, preheat oven to 475 degrees.
    • Lightly grease a baking sheet with cooking spray and set aside. Combine onion slices, 1/3 cup flour blend and salt in a large bowl, tossing until onions are evenly coated.
    • Pour out onto prepared baking sheet, separating onion rings.
    • Bake in preheated oven for 15 to 20 minutes until golden brown, tossing one or two times.
    • Remove from oven and set aside.
    • To make the casserole, turn oven temperature down to 400 degrees.
    • Boil beans in lightly salted water for 5 minutes.
    • Rinse with cold water and drain.
    • In a large saucepan, melt the butter.
    • Toss in sliced mushrooms and pepper and stir over medium heat for 5 minutes.
    • Add spices and flour, stirring to coat.
    • Cook an additional minute and add sour cream and soup.
    • Reduce heat to medium -low and cook while mixture thickens, about 5-8 minutes more.
    • Remove from heat and stir in half the "fried" onions and the drained beans.
    • Pour mixture into a large casserole and cook in preheated oven for 10 minutes or until bubbly.
    • Sprinkle remaining prepared onions on top and bake for an additional 5 minutes.