Gluten-Free Onion Rings & Green Bean Casserole

1 Posted on November 1, 2012 - by Jules Shepard

Categories: All, Holiday, Recipes, Sides, Thanksgiving

Tags: , Fried Onions, Gluten-Free Thanksgiving, Green Bean Casserole, Onion Rings Recipe, Thanksgiving Casseroles, Thanksgiving Side Dishes, Thanksgiving Vegetables, Vegetarian Thanksgiving

I get lots of recipe questions throughout the year, but never more than in the lead-up to Thanksgiving. One question that comes up often is, “How do I make gluten-free fried onions for my Grandma’s Green Bean Casserole??!” Well no worries, because I’ve got a quick and easy recipe for you (and you can just munch on them as onion rings, too!). My version is crispy and light and never greasy because it’s baked! Sound like a winner? It is!

The Green Bean Casserole recipe that follows is also super quick and easy, but feel free to use your favorite family recipe instead, if you like. Just sub in my Jules Gluten Free™ All Purpose Flour for any flour called for in the recipe.

Onion Rings/Fried Onions

1 medium onion, sliced thinly
1/3 cup Jules Gluten Free™ All Purpose Flour
¼ tsp. sea salt
Nonstick cooking spray (one without flour!)

Preheat oven to 475° F. Spray a baking sheet with cooking spray and set aside.

Combine the sliced onions and dry ingredients in a large bowl, tossing until totally coated with flour. Pour out onto baking sheet and separate the onion ring slices so they are not touching each other. Bake for 15-20 minutes, turning one or two times while cooking to golden brown. Remove when cooked and set aside while you are making the casserole.

Gluten-Free Green Bean Casserole Green Bean Casserole

With a few simple substitutions, you can still enjoy your favorite Thanksgiving day casseroles, like the iconic Green Bean Casserole. Progresso® Cream of Mushroom Soup and Health Valley® Organic Cream of Mushroom Soup are two gluten-free options. For a dairy-free option, Imagine Foods® has a mushroom soup that is both gluten free and dairy free. It’s also simple to make your own cream of mushroom soup, using my Jules Gluten Free™ All Purpose Flour for the roux! By the way, Funyuns® are gluten-free and can be used as a topper to replace fried onions as well, if you’re really in a rush!

1 pound green beans, canned or fresh, rinsed, trimmed and halved
2 Tbs. unsalted butter or non-dairy substitute (e.g. Earth Balance® Buttery Sticks)
2 large portabella mushrooms, sliced
½ tsp. freshly ground black pepper
½ tsp. garlic powder
¼ tsp. ground nutmeg
1/3 cup dairy or non-dairy sour cream
2 Tbs. Jules Gluten Free™ All Purpose Flour
2 cups cream of mushroom soup
1 fried onion, sliced then broken into smaller pieces (see recipe above)

Preheat oven to 400° F. If using fresh beans, boil in lightly salted water for 5 minutes, then rinse with cold water and drain. If using canned beans, rinse and set aside.

In a large saucepan, melt the butter and toss in sliced mushrooms and pepper. Stir over medium heat for 5 minutes, then add spices and flour, stirring to coat. Cook an additional minute then add the sour cream and soup and lower the heat to medium-low.

Cook while the mixture thickens, approximately 5-8 minutes more. Remove from heat and stir in half of the fried onions and all of the drained beans. Pour mixture into a large casserole and cook for 10 minutes, or until bubbly. Sprinkle the remaining onions on top and bake for an additional 5 minutes. Serve warm.

Pin It

This entry was posted on Thursday, November 1st, 2012 at 7:06 pm and is filed under All, Holiday, Recipes, Sides, Thanksgiving. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

20 Comments

We'd love to hear yours!

Caroline @ AndStaySweet said: on November 1, 2012

Thank you! Green bean casserole is always a staple at my family’s thanksgiving dinner but this is my first year being gluten-free I was afraid I wouldn’t be able to have one of my favorite thanksgiving dishes!
Reply
- Jules said: on November 8, 2012
  
  That’s wonderful, Caroline! So glad you’ll be able to have one of your favorite Thanksgiving dishes safely again!
  Reply
Jamie said: on November 2, 2012

I was wondering if you have a favorite cream of mushroom soup that you can recommend? Would this be condensed? Thanks for a great sounding recipe, as usual!
Reply
- Jules said: on November 8, 2012
  
  Hi Jamie – in the intro, I list 3 good brands to try. You can probably only easily find one or two of those, so grab them when you can and see which you like best! Enjoy!
  Reply
Mary Margaret West said: on November 2, 2012

I am thrilled to find a recipe for gf onion rings! I have missed green bean casserole very much, not just because of no gy onion rings, but because I don’t know how to make gf mushroom soup. Do you have a recipe for gf mushroom soup? I hope I haven’t missed it!
Reply
- Jules said: on November 8, 2012
  
  Hi Mary Margaret, I haven’t published a recipe for cream of mushroom soup, so you haven’t missed it! If you search the internet and find one that sounds good though, just use my Jules flour in place of the wheat flour they use for the roux – works great! OR, you could just buy one of the brands I have listed in the intro as gluten-free soups for the casserole. Enjoy the recipe!!!
  Reply
Bobbie said: on November 2, 2012

Hi Jules – any substitute for cream of mushroom soup? I’m lactose intolerant as well as gluten intolerant. Thanks. B
Reply
Bobbie said: on November 2, 2012

Sorry to bother you…I now read that Imagine Foods has a gluten free, dairy free mushroom soup. Thanks for all your help – this sounds delicious!
Reply
- Rene said: on November 2, 2012
  
  Pacific Foods has a wonderful condensed cream of mushroom soup, as well as cream of chicken and cream of celery. Our Target, which has a grocery section, carries it, but I have also found it at Ralph’s (Kroger if you’re on the East Coast). Here’s a link so you can see the box: http://www.pacificfoods.com/our-foods/condensed-soups Works GREAT in green bean casserole!
  Reply
  - Jules said: on November 5, 2012
    
    Fantastic, Rene! Thanks for the info!
    Reply
- Jules said: on November 5, 2012
  
  No worries, Bobbie! Glad you found it!
  Reply
WagnerJB said: on November 7, 2012

How does the flour stick to the onion rings? I don’t see any type of liquid adhesive.
Reply
- Jules said: on November 7, 2012
  
  Hi WagnerJB, the onions are moist enough to cause the flour to stick, but if you find that they are too dry, you can always wet the rings in milk or water first. Enjoy!
  Reply
Deb said: on November 12, 2012

I make gluten free cream of *** soup for.casseroles with Knorr concentrated broth combined with 1 1/2 C water. Wisk 2 T cornstarch with a small can of evaporated milk. Bring the broth to a boil. Stir in the milk stirring until thickened and smooth.
Reply
beth said: on November 12, 2012

If using frozen green beans, would you thaw or blanch them first? This recipe sounds perfect!
Reply
- Jules said: on November 13, 2012
  
  Hi Beth – I hope you get to try it! As for the frozen beans, yes, I would recommend thawing them and perhaps even blanching before using them. They would probably be ok just with the thaw, but blanch if you want them to be nice and soft in the casserole. Enjoy!
  Reply
Jb said: on November 20, 2012

I wish I had read the comments first before trying. The flour didn’t stick to most of my onion rings despite them being moist (the flour did stick to my fingers lol) and so mine didn’t turn out very well. I wound up throwing the batch away. I’ll try again another time and use the milk trick. Would butter spray (like Pam) work too as an adhesive?
Reply
- Jules said: on November 20, 2012
  
  Hi JB – sorry the flour didn’t stick to the onions as well as it did your hands! You can try anything like water or milk or oil, so spray Pam *(no flour in the Pam!) could help.
  Reply
The Omnivore said: on December 6, 2012

I love that not only are those onion rings GF but they’re also baked rather than fried!
Reply