Green Bean Casserole with Gluten-Free Fried Onions

So I briefed you on our crazy "Oy to the World" Christmas Eve dinner a few months back. Basically, this was a moment in my life where four days before Christmas Eve, Gus and I decided to make Christmas Eve dinner for 15 people including ourselves. My original instinct was pasta but since Gus was missing a homemade holiday (our Thanksgiving was yummy but at a country club this year), we made the possibly more insane decision to cook every favorite Christmas/Turkey Day side imaginable.

To boot, they all had to be gluten-free.

And so, I discovered this great little recipe which I adapted for:

GREEN BEAN CASSEROLE WITH GLUTEN-FREE FRIED ONIONS

The key / secrets to this little side dish are having gluten-free flour nearby and using the Progresso brand Creamy Mushroom soup. A lot of people don't realize that generally most of the "cream of" soups contain wheat. This particular flavor by Progresso has no wheat in it, so it's a great alternative swap for any casserole requiring cream of mushroom.

So here you go- note you can make this for wheat-eaters just by using the canned French's onion or using regular flour too.

GREEN BEAN CASSEROLE WITH GLUTEN-FREE FRIED ONIONS

(For a 9 x 13" Casserole Dish // Adapted from Progresso's recipe found here)

Ingredients

• Vegetable oil (for frying)
• 2 large onions, thinly sliced
• 1 and 1/2 cups of milk
• 3/4 cup Gluten-Free Flour Mix (I used Bob's Red Mill variety)
• Dash of salt
• Dash of black pepper
• Dash of cayenne pepper (all seasonings to taste)
• 2 cups green beans, cooked most of the way but not completely done
• 1 can Progresso Veggie Classics Mushroom Soup (check label, has no gluten in it)
• 2 tsp gluten-free soy sauce
• Dash of pepper
• Dash of garlic powder

Directions

1. Begin by cooking your green beans most of the way, then setting them aside.
2. Set your oven to 350F.
3. Next, you'll spend time frying your onions from scratch. In a medium skillet, place a 2 in layer of vegetable oil and heat to medium-high.
4. While the oil is heating up, you'll dredge the onions. Combine your flour with seasonings and set aside. Then drop your onions in a bowl of milk for a few minutes. Remove onions from the milk and then dredge (coat) them with flour you've reserved. From there, they are ready to drop in the hot skillet for frying. My onions took a good 5-7 minutes to turn golden brown. Just keep an eye on them.
5. When your onions are golden-brown, remove and set on paper towels to dry.
6. Now it's time to assemble your casserole - easy! In a greased 9x13" dish, combine your green beans, the can of Progresso soup, the soy sauce, pepper, and garlic powder. Then just top with most of your fried onions.
7. Place the casserole dish in the oven to bake for 25-30 minutes or until bubbly. For the last 5 minutes of baking, add your remaining onions.

And voila - it's Turkey Day any day of the week! Take that gluten!