I don’t know about your family table at Thanksgiving but at ours there has always been a green bean casserole. However, since we discovered that we need to eat gluten free that same dish has been so missed, that is until now.
This dish takes a little longer because your going to be frying your own crispy onion rings. But honestly, it is so worth it! When making your crispy onion rings here’s a piece of advice. Make extras! you won’t be able to stop snacking on them! At least I couldn’t.
If you like me missed this dish because of that pesty gluten give it a try and here is what you will need.
To make the Fried Onions:
Canola oil for frying
2 large onions, cut in half, thinly sliced (3 cups)
1 1/2 buttermilk (To make your own use 1 1/2 Tablespoon of vinegar to 1 1/2 cup of milk)
3/4 cup Bisquick Gluten Free mix or all purpose gluten free flour mix from blog
3/4 teaspoon salt
1/4 teaspoon pepper
Green Beans and Sauce:
2 cans of 14.5 oz. French Style green beans drained
1 can (18 oz) Progresso Vegetable Classics gluten free creamy mushroom soup
2 teaspoons of Tamari Sauce – Gluten free soy sauce
1/4 teaspoon pepper
Heat oven to 350°F. Place onions and milk in medium bowl; let stand. In deep fryer or 4-quart Dutch oven, heat oil (2 inches) to 375°F.
In resealable plastic food storage bag, mix gluten free Bisquick mix or gluten free all purpose flour, salt and pepper until well mixed. Drain onions. Place onions in bag; shake to coat.
Remove onions from bag shaking off excess. Gently place half of onions in oil; fry 2 to 4 minutes (closer to the 4 minutes for extra crispy) or until golden brown. Drain on paper towels and lightly salt. Repeat with remaining onions. Let onions stand while preparing bean mixture.
In non-greased 3-quart casserole, mix soup, soy sauce, pepper, French Style green beans and 1 1/2 cups of the onions. Bake 25 to 30 minutes covered or until hot and bubbly, uncover and add remaining onions during last 5 minutes of baking.