Green Bean Casserole with Funyuns (Gluten-Free)
http://www.celiac.com/articles/21931/1/Green-Bean-Casserole-with-Funyuns-Gluten-Free/Page1.html
Jules Shepard
Jules Dowler Shepard's popular cookbook, Nearly Normal Cooking For Gluten-Free Eating, and new book, The First Year: Celiac Disease & Living Gluten-Free (2008), highlight her creativity in the kitchen. Diagnosed with celiac disease in 1999, Jules draws on personal experience in her consulting and gluten-free cooking classes. Her Jules Gluten Free All Purpose Flour has revolutionized gluten-free baking. Get her free weekly recipe newsletter and more recipes at JulesGlutenFree.com.Recipes for making a great homemade gluten-free all purpose flour can be found in my books, Nearly Normal Cooking for Gluten-Free Eating and The First Year: Celiac Disease and Living Gluten-Free, as well as in various free media links on my website, NearlyNormalCooking.com.
By Jules Shepard
Published on 10/27/2009
This is the traditional green bean casserole we all remember from Grandma's dinner table...rendered gluten free! Craving fried onions? This recipe will solve your problems without all the fat from frying (bonus!).
Green Bean Casserole with Funyuns (Gluten-Free)
For a traditional green bean casserole, Funyuns are gluten free and can be used as a topper to replace fried onions or you can fry up your own onions with Jules Gluten Free All Purpose Flour and your favorite recipe. For a slightly healthier version, try these baked (“fried”) onions.
Fried Onions
Ingredients:
1 medium onion, sliced thinly
1/3 cup Jules Gluten Free™ All Purpose Flour*
¼ tsp. sea salt
Nonstick cooking spray
Directions:
Preheat oven to 475 F. Spray a baking sheet with cooking spray and set aside.
Combine the chopped 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 too much. Bake for 15-20 minutes, tossing one or two times while cooking to golden brown. Remove when cooked and set aside while you are making the casserole.
Green Bean Casserole
With a few substitutions, you can still enjoy your favorite Thanksgiving day casseroles, like 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.
Ingredients:
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, thinly sliced (see recipe above)
*See my bio (top-right)
Directions:
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.
Fried Onions
Ingredients:
1 medium onion, sliced thinly
1/3 cup Jules Gluten Free™ All Purpose Flour*
¼ tsp. sea salt
Nonstick cooking spray
Directions:
Preheat oven to 475 F. Spray a baking sheet with cooking spray and set aside.
Combine the chopped 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 too much. Bake for 15-20 minutes, tossing one or two times while cooking to golden brown. Remove when cooked and set aside while you are making the casserole.
Green Bean CasseroleWith a few substitutions, you can still enjoy your favorite Thanksgiving day casseroles, like 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.
Ingredients:
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, thinly sliced (see recipe above)
*See my bio (top-right)
Directions:
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.