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I get lots of recipe questions throughout the year, but never more than in the lead-up to Thanksgiving. One question that comes up often is, “How do I make gluten free onion rings for my Grandma’s Green Bean Casserole??!” And while we’re at it, “How do I make gluten free Green Bean Casserole?!” Or even better: “How do I make it gluten free AND dairy free?!”
For heaven’s sake, please don’t give up on favorites like green bean casserole at Thanksgiving. I have gluten free and yes, dairy free recipes for all your traditional family recipes like this one, just search my blog and I’ll bet you’ll find it: cheesecake, pumpkin pie, flaky pie crust, cinnamon rolls, stuffing, sweet potato casserole, pecan pie … the list goes on of all the things you CAN make gluten free and even dairy free! And for other recipes like your grandma’s gravy, just use my gfJules™ Flour in place of regular flour — easy peasy.
So settle in and start searching for all the things you’re going to make this year, starting with this easy recipe for gluten free green bean casserole with homemade onion rings. My version is crispy and light and never greasy because it’s baked! Sound like a winner? It is!
While this gluten free green bean casserole recipe is super simple, feel free to use your favorite family recipe instead. Just sub in my gfJules ™ All Purpose Gluten Free Flour for any flour called for in the recipe and be sure to use only gluten free soups and other ingredients.
(PS the beautiful “gluten free” wood cutting board pictured is from Words With Boards®)
To make the “fried” onions, preheat oven to 375° F. Line a baking sheet with foil and spray well with cooking spray. Set aside.
If your sliced onions aren’t very wet, dip in water or milk or spray with oil. Combine the sliced onions and dry ingredients in a large bowl, tossing until totally coated with flour. Transfer onto baking sheet and separate the onion ring slices as much as possible.
Bake for 15-20 minutes, tossing one or two times while cooking to a golden brown.
Remove to cool while making your casserole. If the onions aren’t browning enough, broil briefly or toss lightly in oil in a skillet before topping casserole.
Once cooled, break apart into smaller pieces for sprinkling on top of the casserole.
To make the casserole, increase oven temperature to 400° F. If using fresh beans, boil in lightly salted water for 5 minutes, then rinse with cold water and drain. If using canned beans, rinse and set aside.
In a large saucepan, melt the butter and toss in sliced mushrooms and pepper. Stir over medium heat for 5 minutes, then add spices and flour, stirring to coat. Cook an additional minute then add the sour cream and soup and lower the heat to medium-low.
Cook while the mixture thickens, approximately 5-8 minutes more. Remove from heat and stir in half of the fried onions and all of the drained beans. Pour mixture into a large casserole and cook for 15 minutes, or until bubbly (+ 15 minutes longer if using fresh beans, or until desired tenderness).
Sprinkle the remaining onions on top and bake for an additional 5 minutes. Serve warm.