Gluten Free Green Bean Casserole with Fried Onions
Everyone knows the best part about this timeless side dish is the crispy, crunchy fried onions. But if you’ve been holding back due to dietary restrictions, this gluten-free green bean casserole can be your new standby.
Ingredient
- Vegetable oil for frying
- 2 large onions, cut in half, thinly sliced (3 cups)
- 1 1/2 cups milk or buttermilk
- 3/4 cup Bisquick™ Gluten Free mix
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Green Beans
- 2 bags (12 oz each) frozen cut green beans, cooked
- 1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
- 2 teaspoons gluten-free soy sauce
- 1/4 teaspoon pepper
Direction
- 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 Bisquick, 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 or until golden brown. Drain on paper towels. Repeat with remaining onions. Let onions stand while preparing bean mixture.
- In ungreased 3-quart casserole, mix soup, soy sauce, pepper, cooked green beans and 1 1/2 cups of the onions. Bake 25 to 30 minutes or until hot and bubbly, adding remaining onions during last 5 minutes of baking.
