Gluten Free Green Bean Casserole with Homemade Onion Topping

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Green bean casserole has always been my favorite holiday side dish. Although it’s super delicious, traditional green bean casserole isn’t gluten-free friendly. I decided to make a few tweaks to the traditional recipe to make a delicious gluten free green bean casserole recipe. And don’t forget to scroll to the bottom of the post to enter for a chance to win a $50 Michael’s gift card!

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Traditional green bean casserole is usually made up of three ingredients: green beans, cream of mushroom soup, and fried onion topping. All of you gluten-free readers know that two of those ingredients are far from gluten free. So, we’ll need to make our casserole completely from scratch. I know, I know. It sounds difficult. While it’s not AS easy as putting together a traditional casserole, this gluten free green bean casserole really isn’t that hard to make.

First, we’ll start with the onion topping. To make those yummy, crispy onions. Start with a yellow onion, chopped into bite-sized pieces. Place the onion in a bowl and pour some milk over the top to cover. Let them soak for a few minutes while you mix up your dry ingredients. I love using this Hodgson Mill Seasoned Coating Mix whenever I fry anything. If you don’t have it on hand, or can’t find any, simply combine some gluten free flour, salt, and pepper to get the same taste.

 

Take the onions out of the milk, toss them in the dry ingredients, and throw (okay, don’t throw them…gently place) the onions in a pan of hot oil. Let fry for a few minutes until the crust is golden brown. Place the cooked onions on a plate lined with a paper towel and set them aside for later.

The next step in this gluten free green bean casserole is the cream of mushroom soup. So, don’t sue me, but I am not a fan of mushrooms. That’s why I decided to make my casserole without them. You can add them in if you want…if you do add them, now’s the time!

To make the sauce, start by melting butter in a saucepan over medium-low heat. Then, add in your cornstarch and cook until bubbling. Toss in a little salt and pepper, then slowly stir in your milk. Whisk constantly to avoid lumps and cook until the mixture begins to thicken. If you’re adding mushrooms, saute them in the butter before adding your cornstarch.

We’re almost there! Just a couple more steps. Put your frozen green beans in a colander and let them sit under warm running water for a few minutes to thaw, then place them in a casserole dish. Pour the sauce over the top of the green beans. Sprinkle the onions on top of the green beans. Place in the oven for around 20 minutes. If your onions start to look like they’re going to burn, place some aluminum foil over the top of the gluten free green bean casserole to finish cooking.

 

And that’s it! That was hard, was it? And let me tell you, the work you do put into the casserole is so worth it. I think I like the gluten free version even better than the traditional!