Gluten-Free Green Bean Casserole with Crispy Fried Onions

 See All 50+ Thanksgiving Recipes

So much of Thanksgiving is about traditions: eating the same food cooked the same way year after year. I know that the 1970’s green bean casserole with Campbell’s mushroom soup isn’t exactly gourmet, but I love it anyway! But with a husband that is gluten-intolerant, it’s hasn’t been an option the last few years. So thank you to the Food Network for this gluten-free version. It’s not quite as easy as the Campbell’s version, but I’m excited to be able to serve it again to my husband this year!


Gluten-free Flour Blend: 


Green beans:
1 pound green beans, trimmed

1. For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

2. To make the onions: Preheat the oven to 375 degrees F and grease an 8- by 8-inch baking dish with butter or cooking spray. In a large pot, bring about 1 inch oil to 350 degrees F over medium-high heat. Line a plate with paper towels.

3. Meanwhile, in a small bowl, whisk together the cereal crumbs and salt with 1/4 cup gluten-free flour blend. Add the sliced onion rings and toss to coat evenly. Working in batches, fry until golden brown and lightly crisped, 3 to 5 minutes. Transfer to the paper towel-lined plate to drain.

4. For the green beans: Prepare a large bowl of ice water. Bring a medium saucepan of salted water to a boil and add the green beans. Cook until crisp-tender, about 2 minutes, then immediately strain and plunge into the ice water. Set aside.

5. In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the liquid has evaporated. Season with salt and pepper, then sprinkle over 2 tablespoons gluten-free flour blend and cook, stirring, about 1 minute. Stir in the broth and cream; bring to a simmer and cook until thickened, about 4 minutes. Stir in the green beans; season with the chile powder and some salt and pepper. Transfer to the prepared baking dish and top with the fried onion rings. Bake until golden and bubbling, 25 to 30 minutes.

50+ THANKSGIVING RECIPES: From Apps & Cocktails to the Bird

Our Favorite Cocktails for Fall: From Boubon Apple Sippers to Moscow Mules

25+ Fun Family Games

family games

15+ (Easy) Thanksgiving Appetizers

Facebook Twitter Google Digg Reddit LinkedIn Pinterest StumbleUpon Email

Author: Heather Zachariah

Former Art Director for Home Magazine, Heather Leahy Zachariah, left her career in publishing after baby number number one. She now works from home as a freelance graphic designer and a chauffeur to her 3 busy kids. "Working on TipsFromTown has been a wonderful outlet for me. It renewed my love of publishing where I can design colorful, enticing pages online and allows me to share the things I love about being a mom." Heather grew up in Shaker Heights, Ohio, a place that still is near and dear to her. " After living in Brooklyn for 18 years and studying Graphic Design at Pratt Institute, she now lives in the Jersey burbs. "I love living so close to NYC, but in my heart, I'm an Ohio girl."