Gluten Free Onion Rings & Green Bean Casserole
This old fashioned green bean casserole is made new again as a dairy free and gluten free green bean casserole everyone will love! Perfect addition to your gluten free Thanksgiving table!
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Ingredients
Green Bean Casserole
- 1 pound green beans canned or fresh, rinsed, trimmed and halved
- 2 Tbs. unsalted butter or non-dairy substitute Green Valley Organics® lactose free butter or Earth Balance® Buttery Sticks
- 2 large portobello mushrooms sliced (this is to taste -- up to 2 cups diced works, or omit entirely)
- ½ tsp. freshly ground black pepper
- ½ tsp. garlic powder
- ¼ tsp. ground nutmeg
- 1/3 cup dairy or non-dairy sour cream Follow Your Heart® Vegan Gourmet® Sour Cream
- 2 Tbs. gfJules ™ All Purpose Gluten Free Flour
- 2 cups cream of mushroom soup Imagine™ Portobello Mushroom Creamy Soup is gluten-free & vegan
"Fried" Gluten Free Onion Rings
- 1 medium onion sliced thinly
- 1/3 cup gfJules ™ All Purpose Gluten Free Flour
- 1/4 tsp. sea salt
- non-stick cooking spray Winona Pure™ Olive Oil spray
Instructions
- 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.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.