|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 5g||19%|
|Total Sugars 13g|
|Vitamin C 14mg||68%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A creamy green bean casserole is an essential side dish for any holiday meal, especially Thanksgiving, and it can easily be made gluten free. Most standard cream of mushroom soups and crispy fried onions contain gluten, but there are alternatives. This version is made with gluten-free cream of mushroom soup and homemade crispy fried onions coated with buttermilk and a gluten-free flour blend. If you're short on time or not a fan of onions, feel free to top the casserole with crumbled gluten-free potato chips, breadcrumbs, or croutons.
Many gluten-free cream soups are on the market, from condensed versions to soups that don't require additional milk. Be sure to check the labels to be sure—it should specifically state "gluten free." If your soup doesn't require milk or water, you won't need to add milk, but you may want to stir in some heavy cream or sour cream for richer flavor and creaminess. If you have time, make homemade gluten-free cream of mushroom soup. The homemade version allows you to flavor it as you like, and it's preservative free.
Serve gluten-free green bean casserole with your Thanksgiving feast, or take it along to a holiday potluck. You don't have to wait for a holiday—make it to go with a Sunday roast chicken or everyday weeknight family meal.
For the Gluten-Free Crispy Fried Onions
2 medium onions, thinly sliced
1 1/2 cups buttermilk
1 1/2 cups gluten-free flour blend
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt, plus more for sprinkling
1/4 teaspoon black pepper
vegetable oil, for frying
For the Gluten-Free Green Bean Filling
24 ounces fresh or frozen cut green beans, or French-cut, about 6 cups
1 can (10 1/2-ounce) gluten-free condensed cream of mushroom soup
1/2 cup milk, or cream
1 cup shredded cheddar cheese
1/2 teaspoon kosher salt, or more to taste
1/4 teaspoon ground black pepper, or to taste
1 dash garlic powder, or more to taste
Note: while there are multiple steps to this recipe, the instructions are broken down into workable categories to help you better plan for preparation and cooking.
Prepare the Gluten-Free Fried Onions
Gather the ingredients for the crispy fried onions.
Put the sliced onions in a bowl and add the buttermilk. Stir to coat and let stand for 10 minutes.
While the onions are soaking, add about 2 inches of oil to a Dutch oven, deep, heavy saucepan, or deep fryer. Heat the oil to 370 F. Line a large platter or baking sheet with 2 to 4 layers of paper towels; set aside.
In a separate bowl, combine the gluten-free flour blend, baking powder, 1 1/2 teaspoons of salt, and 1/4 teaspoon of black pepper; mix thoroughly.
Take about half of the buttermilk-soaked onions, shaking off any excess milk, and toss them in the gluten-free flour mixture until thoroughly coated.
Fry the coated onions for about 2 to 2 1/2 minutes, turning about halfway through, until golden brown.
Transfer the fried onions to the paper towels to drain and sprinkle lightly with salt. Repeat with the remaining onions and set them aside.
Prepare the Gluten-Free Green Bean Filling
Gather the ingredients for the green bean casserole and preheat the oven to 350 F.
If using frozen green beans, follow the instructions on the package and drain well. If using fresh green beans, bring a large pot of water to a boil—add the green beans and cook until tender, about 6 to 9 minutes; drain well. If using canned green beans, drain well—there's no need to cook them.
Combine the cooked green beans with the soup, milk, Worcestershire sauce or soy sauce, and half of the cheese. Crumble about 1 cup of the crispy fried onions and fold them into the green bean mixture. Taste the filling and add salt, pepper, and garlic powder as needed.
Turn the green bean filling mixture into an ungreased 2-quart baking dish and bake in the preheated oven for 25 minutes.
Top the casserole with the remaining cheese and a layer of gluten-free fried onions and return the casserole to the oven for 5 minutes longer, or until the cheese is melted and the filling is bubbly.
- If you end up with extra fried onions, they make a tasty snack or topping for sandwiches and burgers.
- To transport a hot cooked green bean casserole, use newspapers or a blanket to insulate it and keep it hot. Never leave a hot dish out at room temperature for more than 2 hours.
- For a bacon-cheddar green bean casserole, add 4 strips of cooked, crumbled bacon to the casserole along with the cheese.
- Omit the fried onions and top the casserole with 1 cup of fresh breadcrumbs tossed with 2 tablespoons of melted butter and a dash of salt and pepper.
- Instead of fried onions, top the casserole with about 1 1/2 cups of crumbled gluten-free potato chips.
How to Store
- Refrigerate leftover green bean casserole in a shallow covered container within 2 hours and eat within 4 days.
- To freeze leftover green bean casserole, transfer it to an airtight freezer container and freeze for up to 6 months. Defrost leftover frozen casserole in the refrigerator overnight and reheat, covered, in the microwave or a 350 F oven. The minimum safe internal temperature for cooked leftovers is 165 F.
- The crispy fried onions may be made ahead of time and stored in an airtight container or zip-close bag in the fridge for up to 1 week.
- To re-crisp leftover fried onions, spread them out on a baking sheet and bake them in a preheated 350 F oven for about 4 to 5 minutes, or until hot and crispy.
Why is my green bean casserole runny?
- To prevent a runny green bean casserole, make sure your cooked green beans are completely drained before mixing them with the soup.
- A too-thin soup or sauce can also cause a runny casserole. To thicken the soup, mix 1 tablespoon of cornstarch with an equal amount of cold water. Heat the soup in a saucepan over medium heat and add about half of the slurry mixture. Continue to cook until the soup is thickened, adding more of the slurry as needed.