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Green Bean Casserole- Gluten-Free

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

Ingredients

  • 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

Instructions

  • 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.