Gluten Free Green Bean Casserole
Posted on November 22, 2011 by Glutenfreeda
Prepare Cream of Mushroom Soup and French Fried Onions. Preheat oven to 350°F.
Blanch green beans by bringing 2 quarts of salted water to a boil in heavy-bottomed saucepan. Add green beans and cook for approximately 5 minutes, until bright green. Immediately remove green beans with a slotted spoon and dunk in ice water.
In a 9×13-inch glass or ceramic casserole dish. Pour soup over green beans, top with fried onions and bake for 30-45 minutes or until the liquid has begun to bubble and thickened. Serve warm with garlic mashed potatoes and homemade gravy.
2 onions, thinly sliced
1 1/2 cups gluten free flour (sweet rice flour, tapioca or potato starch)
1/2 – 1 cup (dairy free) milk (enough to soak the onions)
1/2 tsp (smoked) paprika OR 1 tsp (sweet) paprika
1/2 tsp kosher salt
Fresh ground pepper
Oil for frying (canola, grape seed, peanut — choose an oil with a high smoke point)
Heat 1-inch of oil to 350°F in a heavy cast iron skillet, deep fat fryer or Dutch oven. In a small bowl, combine onions and milk to soak.
Whisk together dry ingredients in a shallow dish. Slice by slice, remove the onions from the milk and allow the excess liquid to drain off. Place the onions in the flour mixture and stir to coat. Carefully place the onions in the hot oil and fry for 2-3 minutes or until golden brown. Remove the onions with a slotted spoon or tongs and drain on a wire rack set over a newspaper-lined baking sheet.
Photo by Tom Censani
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