Green bean casserole was one of my all time favorite Thanksgiving day foods. I decided to make a recipe for gluten free green bean casserole so I, and many others, didn’t have to miss out on a classic favorite. Enjoy!
P.S. Don’t use purple onions…they look kind of worm like.
1 can gluten-free cream of mushroom soup (Gluten Free Cafe brand) OR 1 box Pacific Foods Condensed cream of mushroom soup with 2 T. milk
1 tsp. gluten-free soy sauce
4 cans of organic green beans
Dash of Real Salt and pepper
1 1/3 c. gluten-free fried onions
*Combine green beans, gluten-free cream of mushroom soup, gluten-free soy sauce, Real salt, pepper and 2/3 c. gluten-free fried onions in a casserole dish. Bake 25 minutes at 350 degrees. Sprinkle with remaining fried onions and bake 5 more minutes.
2 large onions
1 1/2 c. Bob’s red mill GF flour blend OR (1/2 c. brown rice flour, 1/2 c. tapioca starch, 1/2 c. coconut flour)
1 tsp. Real Salt
1/4 tsp. pepper
raw or organic milk
*Slice onions into thin rings then soak in milk. Combine flours, Real salt and pepper. Heat oil in a large skillet. Remove a few onion rings from milk and coat in flour. Fry in oil. Drain.