Green Bean Casserole Recipe for Thanksgiving!

Green Bean Casserole

Originally published 12/4/2014. Reposted and updated 11/8/2016.

With Thanksgiving coming up, I thought it would be appropriate to repost and update some of my older posts and videos for the best meal of the year. My recipe for green bean casserole is still what I use to this day for the holidays. But it’s been 2-ish years, and I’ve learned more about writing for a blog and shooting and editing video since then, and my materials need a facelift.

We usually enjoy a large serving plus seconds of green bean casserole for Thanksgiving and Christmas in our household, and I bet it’s probably the same in your family. I did just publish my second book, 12 Days of Christmas Holiday Recipe Special: 12 Recipes for the Fall and Winter Holidays, and it does feature a somewhat lighter stovetop recipe for a dish reminiscent of green bean casserole. But for the holiday itself at home with the family, I want the butter and crispy fried onions and heavy cream.

I did largely base this recipe on the classic recipe found on the side of Campbell’s Cream of Mushroom soup cans (now found on the side of French’s Fried Onions cans). Then I just tweaked the parts of it so that I fry my own onions rings coated in gluten-free flours, use frozen green beans rather than canned, and swapped the Campbell’s for Progresso, which is gluten-free. The green beans? Oh, well the soup is white, the onions are brown, and canned beans are overly salty, mushy, and practically gray, so I use frozen because they taste and look so much better.

So without further ado, let’s get into our recipe!

Ingredients:

Fried onions-
2 large white or yellow onions, sliced, center 3-4 rings removed from slices
Milk to coat
½ c. gluten-free all-purpose flour
½ c. rice flour
Lots of salt & pepper

Casserole-
1 18-oz. bag frozen green beans
½ stick (4 tbsp. or ¼ c.) butter
2 tbsp. gluten-free all-purpose flour
1 18-oz. can Progresso Creamy Mushroom Soup
½ soup-can half & half (or eyeball cream and milk)
Salt & pepper

Directions:

For the onions: Preheat oil in large pot or skillet over medium-high heat (6.5/10). Ensure rings are separated. Pour milk into shallow dish to soak onions. Stir together flours and salt and pepper, and arrange sliced onions, milk, and dry dredge mix for coating.
Using the wet hand/dry hand method, use your wet hand to place onions from slicing station into milk. Once onions are thoroughly wet, use wet hand again to move onions to dry flour dredge. Use dry hand to toss onions until coated, then to move onions to storage space until ready to fry. Repeat steps until all onions are coated.
Drop onions in 3-4 batches so they have room to move in the oil. If onions splatter when added to the oil, lower temperature to medium (5-5.5/10). Remove onions from oil in about 5 minutes, or when coating has browned. Drain on grid rack or over layered paper towels.
For the casserole soup base: Preheat oven to 375° In a large skillet, melt butter on medium heat (5/10). Whisk in flour, stirring constantly until it resembles a light brown paste. Add can of soup, then fill can with dairy and add to skillet. Add salt and pepper to taste, then continue stirring until casserole soup base comes together. Reduce over medium heat about 10 minutes, stirring occasionally.
Casserole assembly: Pour bag of green beans into casserole dish, checking ends of beans for stems (stems can easily be broken off). Pour casserole soup base over green beans and stir to combine. Stir in 1/3-1/2 of the fried onions carefully so coating doesn’t come off the onions (reserve rest for topping).
Cover casserole dish with lid or foil, and place in preheated oven to bake at 375° for about 25 minutes. Remove lid or foil, top with rest of onions, and bake again for another 15 minutes, or until topping is golden-brown.
Allow to cool 10 minutes before devouring, or suffer angry lava lip from trying to dig in too early.

Boom! Awesome green bean casserole, and your family won’t even miss the gluten. Unless they’re jerks who say things like, “this doesn’t taste as good as the regular recipe,” which my family does all the time…so hilarious…ha. Ha. Ha. It just gets funnier every year…*eyeroll* Oh, and a few extra tips:

1. I add bacon grease to my frying oil. Bacon grease makes everything better.

2. Use vegetable or peanut oil for frying. Make it at least 4 inches deep.

3. If your oil gets too hot, cool it quickly by adding another half-inch to inch of oil.

4. A combination of fat and flour is called a roux (pronounced “roo”…it’s French), and is often used as a base in gravies and sauces so flour doesn’t clump in the liquid.

So enjoy this fantastic green bean casserole recipe at your family’s holiday table this year! Please leave your thoughts in a comment below, or get in touch with me directly by filling out the form on the contact page.

Buy 12 Days of Christmas Holiday Recipe Special!
In my store: http://thedeglutenizer.com/shop/ebook/12-days-christmas-holiday-recipe-special/
On Amazon (US): https://www.amazon.com/dp/B01MFBH0TG

Buy Book 1 and Book 2 Combo!
In my store: http://thedeglutenizer.com/shop/ebook/special-combo-pack/
On Amazon (US): https://www.amazon.com/dp/B01M344FQ7

Buy my first book!
In my store: http://thedeglutenizer.com/shop/ebook/collection-8-recipes-ebook/
On Amazon (US): https://www.amazon.com/dp/B01GA9NT5C

Green Bean Casserole Recipe for Thanksgiving!

Jamie

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