A gluten-free twist on a traditional recipe, this dish is a “must” for your Thanksgiving table. The crispy fried onions add a delicious crunch… you’d never know they’re gluten free!
-2 T olive oil
-½ cup sliced mushrooms
-½ cup diced onions
-4 cups sliced cooked green beans*
-Chicken broth (gluten free) or water, to boil green beans
-6 oz. gluten free french-fried onions, divided in half** (Scroll to the bottom to find out where to buy!)
-1 12oz. carton Pacific Foods Condensed Gluten Free Mushroom Soup*** (Scroll to the bottom for dairy-free recipe)
Preheat oven to 350°F.
Boil green beans in chicken broth or water for 10 minutes and drain. You may also use canned/frozen green beans and skip this step. If using canned beans, drain them well.
Heat oil in a large skillet. Sauté the sliced mushrooms and diced onions over medium heat. Stir occasionally to avoid the onions from sticking to the bottom of the pan.
Add the green beans and mushroom soup to the skillet and stir to combine. Add half of the french-fried onions to the green bean mixture and stir.
Pour the mixture into a casserole or baking dish.
Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling.
Sprinkle the casserole with the remaining french-fried onions and bake for 5 more minutes. The onions should be golden brown on the top.
Remove from the oven and place the casserole on a trivet or caddy, as the casserole dish will be extremely hot when serving.
*For the cooked green beans: Use 1 bag (16 to 20 ounces) frozen green beans, thawed; 2 cans (14.5 ounces each) green beans, drained or about 1 1/2 pounds fresh green beans, cooked in water or broth and drained.
**Look for gluten-free french fried onions at the following retailers. Brand names included:
- Stop & Shop, Giant: Ahold GF label
- Aldi: Live G Free label
- Sprouts: Sprouts label
- Fresh Thyme: Fresh Thyme label
- HEB: Top Taste label