Gluten Free Green Bean Casserole

Last Thanksgiving was my first attempt to tackle a gluten free green bean casserole. Having to make fried onions and cream of mushroom soup are two reasons why green bean casserole can be a bit tedious to make gluten free. If your willing to put in the work, the results are incredible. This can be made a day ahead of time and reheated when you need it. However, the fried onions are best and crispiest if done the day you plan on eating. Lets get started.
Gluten Free Green Bean Casserole:
For the onions:
2 medium onions sliced thin
1/4 cup GF flour mix
1/2 tsp salt
1/2 tsp pepper
pinch of cayenne pepper
oil for frying
For the cream soup base:
2 Tbs butter
12 ounces mushrooms (cut into 1/2 pieces)
1 tsp salt
1/2 tsp pepper
2 cloves garlic (pressed)
1/4 tsp nutmeg
2 Tbs GF flour mix
1 cup chicken broth
1 cup half and half
Green Beans:
1 pound green beans (trimmed and halved)
Casserole baking directions:
Bake in an 8x8 baking dish at 350 degrees F for 10 minutes add onions and bake 5 minutes longer.

I sliced two onions with a mandoline. In a medium bowl, combine gf flour, salt, pepper, and cayenne. Toss in the onions and coat thoroughly until all the flour mix is coated on to the onion slices. Heat oil (I used canola) in a heavy bottom pot or fryer to 325-350 degrees. Cook onions for 4-6 minutes or until golden brown. Remove the onions, drain and set aside.
Next, bring a pot of water to a boil and cook the green beans for 5 minutes. Drain into a colander and run under cold water for 2-3 minutes to stop the cooking process. Set aside.
My wife hates mushrooms, so I did not use any. However, I am including the full mushroom version here in the directions. In a large skillet over medium heat, melt the butter. Add the mushrooms, salt, and pepper. Cook the mushrooms until they begin to give up some of their liquid, about 4-5 minutes. Next, add the garlic and nutmeg and continue cooking for another 1-2 minutes. Add the gf flour and mix until absorbed into the liquid, about 1 minute. Next add the chicken broth and half and half. Cook until the mixture thickens up, about 6-8 minutes. Do not let the soup mixture boil. Take half of the fried onions and roughly chop them. Add the chopped onions along with the green beans to the soup mixture.
After thoroughly coating the green beans and chopped onions with the soup, pour into a 8x8 baking dish. Bake for 10 minutes in a 350 degree F oven.
Top with the rest of the fried onions and bake for another 5 minutes.
Dish up and you have a great gluten free side dish for your Thanksgiving meal. It may take a little effort but it is well worth it in the end. Enjoy!!!